Tuesday, December 29, 2009

Mexican pork and sweet potato stew

Compliments of Woman’s Day magazine, this tasty recipe comes under the heading of a one-dish wonder! It also clocks in as a thirty minute meals, hearty and spicy, even faster if you’ve done the once a week food preparation. You can add less heat if your family prefers by swapping out bell peppers and mild salsa without the chipotle kick. As for us, bring it on!

Mexican Pork and Sweet Potato Stew

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 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 (we used Old El Paso Fresh Mexican Style Smooth Chipotle)
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.

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