Sweet Potato Stew

Luckytrim

Grill Master
Gold Site Supporter
Sweet Potato Stew

2 TBL olive oil, divided
1 1/2 lbs. Pork tenderloin, cubed (3/4")
1 1/2 lbs sweet potatoes, peeled and cubed
2 poblano peppers, seeded and sliced (thin)
1 1/2 c. chopped onion
1 TBL chopped garlic clove
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1 (15 oz) can chicken broth
1 c. water
2 c. frozen corn kernels
2 c. chipotle salsa (i use Old El Paso)
chopped cilantro and tortilla strips for garnish

Heat half the oil in a deep non-stick skillet. Add pork and cook over medium-high heat, stirring often, until cubes are browned on all sides.
Add potatoes, peppers and onion; cook 5 minutes, covered, stirring occasionally, until onions and peppers are slightly softened.
Stir in garlic, cumin and cinnamon. cook a minute or two, stirring constantly, until the aroma lifts off the pan.
Add broth and water; bring to the boil. Add corn and cover. Cook 7-10 minutes, or until potatoes soften.
Stir in salsa and pork; heta through.
Transfer to serving bowls and garnish.
Serves four generously.
 
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