Mexican Pork And Sweet Potato Stew Recipe

Name: Mexican Pork And Sweet Potato Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 1/4 lbs pork tenderloin, cut into bite sized pieces; 1 1/2 lbs sweet potatoes, peeled and cubed; 2 poblano peppers, seeded and diced; 1 cup chopped onion; 1 tablespoon chopped garlic; 1 teaspoon cumin; 1/2 teaspoon cinnamon; 1 (14 1/2 ounce) can fat free chicken broth; 1/2 cup water; 1 cup frozen corn; 1 1/2 cups salsa, a chipotle version suggested; cilantro (to garnish)

Servings: persons

1 tablespoon olive oil
1 1/4 lbs pork tenderloin, cut into bite sized pieces
1 1/2 lbs sweet potatoes, peeled and cubed
2 poblano peppers, seeded and diced
1 cup chopped onion
1 tablespoon chopped garlic
1 teaspoon cumin
1/2 teaspoon cinnamon
1 (14 1/2 ounce) can fat free chicken broth
1/2 cup water
1 cup frozen corn
1 1/2 cups salsa, a chipotle version suggested
cilantro (to garnish)

1
Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the cubed tenderloin and cook for 7 minutes, turning so all sides are browned and the pork is cooked. Remove from pan and set aside.
2
Add the remaining teaspoon of oil to the pan along with the onions, peppers and sweet potatoes. Cover and cook for three minutes until the vegetables begin to soften. Add the sweet potatoes, continuing to cook another 2 to 3 minutes.
3
Add the garlic, cumin and cinnamon, stirring so that the spices are well mixed into the vegetables. There should be a nice aroma at this point. Stir in the water and broth and bring to a boil. Lower to a simmer and add in the corn. Cook covered for 5 minutes.
4
Add in the salsa and the cooked pork. Cook until heated through. If you are using salsa from the fridge, I would suggest adding it a minute before the meat so that it cn heat up without leaving the tender meat tough.
5
Garnish with cilantro and serve with warm tortillas or tortilla chips.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 1/4 lbs pork tenderloin, cut into bite sized pieces, 1 1/2 lbs sweet potatoes, peeled and cubed, 2 poblano peppers, seeded and diced, and more.

Yes, Mexican Pork And Sweet Potato Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Pork And Sweet Potato Stew

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