Note: Moroccan pork stew
Preheat oven to 350 degrees

-Pork butt, 2 lbs chopped into 1 inch pieces, fat trimmed away
-Whole white onion, chopped fine
-3-4 garlic cloves, minced
-1 can tomato paste
-A mix of cumin, garlic powder, paprika, cinnamon, allspice, nutmeg, cloves, salt, pepper, and cayenne (any amounts, whatever smells best to you, but all together should add up to about 1-2 heaping tablespoons of spices)

Soften onion and garlic in a little oil, in the bottom of a Dutch oven at high heat on the stovetop. Add in pork, half the can of tomato paste, and spices, stirring meat and spices as it browns and then add in enough water to cover meat. Cover pot and put directly in the oven. Cook for 2 hours.

When the pork comes out, take the meat out and set aside in the fridge. In the Dutch oven on the stove, at medium heat add in:
2 medium sweet potatoes, chopped in 1 inch cubes
2 medium carrots, rough chopped
2 cans of garbanzo beans, drained
Other half of the can of tomato paste
Another heaping tablespoon of all the spices
Soften the veggies for 5-10 minutes before adding in 3-4 cups water and covering the pot again and letting simmer on medium-low for another 45 minutes.

When the potatoes are soft and the meat has cooled, put meat back in the stew. When everything is warmed through, take it off the heat and let it sit for awhile if you can so the spices soak in well. 

Serve!