30-Minute Spicy Pork and Sweet Potato Stew

4.20 (25)
⏱ 20 mins 🍽 Serves 4 🌶 mexican 🏷 Main course

This speedy Mexican stew delivers a warming chilli kick. Pork tenderloin is browned and simmered with sweet potato in a rich, smoky sauce made from tomatoes, chipotle, and garlic. It's all ready in 20 minutes and served with cooling Greek yogurt, crisp red cabbage, avocado, fresh coriander, and warm corn tortillas for a complete and satisfying main course.

30-Minute Spicy Pork and Sweet Potato Stew

Ingredients

  • 1 cup canned unsalted diced tomatoes
  • 1 medium white onion, quartered
  • 2 cloves garlic
  • 1/2 chipotle in adobo sauce, plus 1 tablespoon of the sauce
  • 2 tablespoons vegetable oil
  • 1 large pork tenderloin, trimmed and cut into 1-inch chunks (about 1 1/2 pounds)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chili powder
  • One 8-ounce sweet potato, peeled and cut into 1/2-inch chunks
  • 2 cups low-sodium chicken broth
  • 1 tablespoon pickled jalapenos
  • 1 cup 2 percent Greek yogurt
  • 1/4 medium head red cabbage
  • 1 medium Haas avocado
  • 1 lime
  • 1/2 cup loosely packed fresh coriander
  • Eight 6-inch corn tortillas, warmed

Method

  1. Process the diced tomatoes, quartered onion, garlic, chipotle and adobo sauce in a food processor to form a smooth puree.
  2. Warm the vegetable oil in a large pot or Dutch oven. Add the pork chunks in one layer, season with 1 teaspoon salt and 1/2 teaspoon pepper, and cook without moving for about 2 minutes until browning starts. Turn the meat and cook for about 1 minute more to brown. Sprinkle the chili powder over the pork, then add the tomato puree, sweet potato chunks, chicken broth, 1/4 teaspoon salt and some ground pepper. Bring the mixture to a boil, then lower the heat, cover the pot and let it simmer gently for about 15 minutes until the pork is cooked and the potato is tender.
  3. While the stew cooks, make the toppings. Finely chop the pickled jalapenos and mix them into the Greek yogurt in a small bowl. Shred the red cabbage, dice the avocado and slice the lime into wedges.
  4. Divide the finished stew between deep bowls. Add a dollop of the yogurt mixture on top, then garnish with the shredded cabbage, avocado chunks, lime wedges and fresh coriander. Serve immediately with the warmed corn tortillas.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course
Cuisinemexican
AuthorFood Network Kitchens