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Mexican-spiced pork stew with poblanos and sweet potatoes
- Preparation time: 15 minutes
- Cooking time: 1 hour 25 minutes
- Total time: 1 hour 40 minutes
This stew is mildly spiced. Some do like it hot, so add a jalapeno to the onion or increase the cayenne pepper.
2 tsp ground cumin
1 tsp dried oregano
1 tsp paprika
½tsp ground coriander
¼ tsp ground cinnamon
⅛ teaspoon cayenne
½ tsp kosher salt
1lb lean, trimmed pork tenderloin, cut into 1-inch chunks
1 large sweet onion, coarsely chopped
2 large poblano peppers, halved, seeded and cut into 1-inch chunks
3 large garlic cloves, thinly sliced
2½ cups reduced-sodium chicken broth
1 can (14½ oz) diced tomatoes, drained
1 large sweet potato (about 12oz)
- In a cup, mix the cumin, oregano, paprika, coriander, cinnamon, cayenne, and salt. Add 1 tbsp of the spice mixture to the pork chunks and toss to coat.
- Spray a heavy Dutch oven with spray oil and place over medium heat. Add the onion, poblano peppers, garlic and a pinch of salt. Cook, stirring often, until tender, about 10 minutes. If the pan gets dry, add a tablespoon or two of the broth. Stir in the remaining spice mixture and cook for a moment, stirring.
- Add the pork and stir to coat well with the vegetables. Add the broth and drained tomatoes and bring to a simmer. Reduce the heat to low, cover and simmer for 30 minutes. Stir in the sweet potatoes, return to a simmer, cover and cook 35-45 minutes more, until pork and sweet potatoes are tender. With a wooden spoon, mash a few pieces of the sweet potato into the pan juices to thicken them. Serve hot with a side salad or your favorite Speed veggies.