Pork Chile Con Carne with Sweet Potatoes

http://www.globalgourmet.com/food/egg/egg0396/prkchili.html 

Ingredients
   * 4 lb pork roast rib end -- boned, diced 2lb12oz
   * 2 tbs paprika, hot
   * 1/4 tsp cayenne pepper
   * 2 tsp oregano
   * 1 tsp cumin powder
   * 1 head garlic -- peeled and chopped
   * 2 each chili peppers, red -- sliced
   * 2 tbs Soy Domenico -- tangerine vinegar
   * 1 each chiles de arbol
   * 4 medium onions
   * 2 tbs oil or rendered pork fat
   * 4 oz smoked bacon rind or ham hock skin
   * 4 medium potatoes sweet -- peeled and diced
   * 1 cup tomatoes crushed
   * stock, beer or water -- to cover

Preparation
1. Bone and dice the rib end of pork. You should get about 70% of the 
original weight. A 4 lb roast gives about 2-3/4 lb of diced meat.
2. Put the dice of pork, the spices and chopped garlic into a bowl and 
pour the vinegar over them. Mix well, and allow to marinate overnight 
in the refrigerator.
3. Pour the oil or rendered fat over them and mix well. Add the 
onions and chiles, and the diced potatoes. (I square off the potatoes 
to dice them, and chop the trimmings fine, so they will over cook and 
thicken the sauce)
4. Put this in a 350 oven to brown.
5. When it is well browned, transfer to a heavy pot. Deglaze the pan 
and add the chile de arbol and the bacon skin, and chopped tomatoes to 
the pot. Cover the contents by half an inch or so with stock, beer or 
water, or any combination thereof. Bring to the boil, and simmer slowly 
until the meat is spoon tender.

The sauce will thicken itself. Re-season as required. The spice heat 
of this recipe is mild to moderate. Increase the chiles de arbol for 
more heat.

NB: I brown the bones along with the meat, and add them to the pot, 
and remove them before serving, The gravy for this dish is thin. If 
you like it thicker, you can easily add more sweet potatoes.

Notes: Serve with Yellow Rice, or Yellow Rice and Beans. Plantanos 
maduros, ripe banana fritters, go very well.