This homey stew packs a Southwestern picante punch with a bit of chipotle chile. Look for crushed chipotle chile in the seasoning aisle of the supermarket. Serve over hot egg noodles, accompanied with applesauce, buttered Brussels sprouts, and corn muffins.

Southwestern Pork, Pepper and Sweet Potato Stew

1 pound pork cubes for stew (shoulder, loin or pork leg)

1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil - divided use
1 medium onion, sliced
1 red bell pepper, seeded and thinly sliced
2 cloves garlic, crushed
2 teaspoons hot paprika
1 1/4 teaspoons chipotle chili powder
1 (14 1/2-ounce) can beef broth

2 medium sweet potatoes, peeled and diced 1/2-inch

1. Season pork cubes with salt and pepper.
2. In large skillet brown pork in 1 tablespoon oil over medium-high heat, about 5 to 6 minutes, remove from skillet and reserve.
3. Add remaining oil to pan, sauté onion, pepper and garlic until tender, about 7 to 8 minutes.
4. Return pork to skillet, stir in paprika, chipotle, and broth. Cook, stirring to remove brown bits on bottom of pan. Reduce heat to low; stir in sweet potato. Cover and simmer 20 to 30 minutes, until potato and pork are tender.

Serves 4.

Recipe provided courtesy of Pork, The Other White Meat.