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If you prefer, use pre-cut butternut squash instead of sweet potato. Any leftovers are just as delicious the next day.
Mexican-spiced pork stew with poblanos and sweet potatoes
1 hour 50 minutes
- Preparation time:
- Cooking time:
- Total time:
This stew is mildly spiced—add a jalapeno to the onion or increase the cayenne pepper to turn up the heat.
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. paprika
½ tsp. ground coriander
¼ tsp. ground cinnamon
⅛ tsp. cayenne
½ tsp. kosher salt
1 lb. lean, trimmed pork tenderloin, skin and visible fat removed, cut into 1” chunks
1 large sweet onion, coarsely chopped
2 large poblano peppers, halved, seeded and cut into 1” chunks
3 large garlic cloves, thinly sliced
2 cups chicken broth
1 (14.5-oz.) drained can diced tomatoes
1 large sweet potato, peeled and cut into chunks
*Up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays.
- In a cup, mix the cumin, oregano, paprika, coriander, cinnamon, cayenne and salt. In a bowl, toss the pork chunks in 1 tablespoon of the spice mixture to coat.
- 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, for about 10 minutes until tender. 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. 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 potato, return to a simmer, cover and cook for 35–45 minutes, until the 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.