Photograph of the healthy Mexican-spiced pork stew with poblanos and sweet potatoes recipe

Mexican-spiced pork stew with poblanos and sweet potatoes

1 hour 40 minutes
4 servings
  • Preparation time:
  • Cooking time:
  • Total time:

This stew is mildly spiced. Some do like it hot, so add a jalapeno to the onion or increase the cayenne pepper.

  • Ingredients
  • Method


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
cooking spray
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)


  1. 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.
  2. Spray a heavy Dutch oven with cooking spray 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.
  3. 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.

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