Spicy Pork and Sweet Potato Stew
Ingredients:
- 14.5 oz Diced Tomatoes
- 1 Onions quartered
- 3 cloves Garlic peeled
- 3.5 oz Chipotle Peppers In Adobo Sauce 3.5 oz is half a can
- 2 tbsp Olive Oil
- 1.5 lb Pork Tenderloin trimmed and cut into 1-inch chunks
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
- 1 tbsp Chili Powder
- .5 lb Sweet Potatoes peeled and cut into 1/2-inch chunks
- 2 c Chicken Broth
- 1 tbsp Pickled Jalapenos
- 1 c Greek Yogurt OMIT for strict Paleo
- .25 head Red Cabbage shredded
- 1 Avocado sliced
- 1 Limes quartered
- .5 c Fresh Cilantro chopped
Instructions:
- Puree the tomatoes, onions, garlic, chipotle, and adobo sauce in a food processor until completely smooth.
- Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with salt and pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, salt, and pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.
- Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.
- Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime, and cilantro.
Nutrition
Calories: 498kcal | Carbohydrates: 34g | Protein: 45g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 113mg | Sodium: 1669mg | Potassium: 1752mg | Fiber: 10g | Sugar: 11g | Vitamin A: 10015IU | Vitamin C: 65mg | Calcium: 179mg | Iron: 5mg
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