I made this yummy stew last week. I got the recipe from Woman's Day Magazine's heart-healthy recipes. I used Yukon Gold potatoes instead of sweet potatoes by mistake. I think it would have tasted really good with the sweet potatoes. I will definitely make it again the right way. D was really upset and didn't want to try it with the Yukon Gold potatoes. He relented and tried it. He and B really enjoyed it. It had some heat but not too much.
Mexican Pork & Sweet Potato Stew
1 Tbsp. olive oil
1-1/4 lbs pork tenderloin, cut bite-size
1-1/2 lbs sweet potatoes, peeled and cubed
2 poblano chile peppers, seeded and sliced
1 cup chopped onion
1 Tbsp. chopped garlic
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1 can (14 oz) reduced-sodium chicken broth
1/2 cup water
1 cup frozen corn kernels
1-1/2 cups salsa (Old El Paso Fresh Mexican Style Smooth Chipoltle is a good choice)
Garnish: chopped cilantro, tortilla strips
1. Heat 2 tsp of the oil in a deep nonstick skillet. Add pork; cook over medium-high heat 7 minutes or until browned. Transfer pork to a plate.
2. Heat remaining 1 tsp oil in skillet. Add potatoes, peppers and onion. Cover; cook 5 minutes, stirring, until peppers and onion soften slightly.
3. Stir in garlic, cumin and cinnamon; cook a few seconds until fragrant. Add broth and water; bring to a boil. Add corn; cover and cook 5 minutes or until vegetables soften.
4. Stir in salsa and pork; heat through. Sprinkle servings with cilantro and tortilla strips if desired.
The Creative Cook