Southwestern Pork, Pepper and Sweet Potato Stew
This stew packs a Southwestern picante punch with a bit of smokiness from the chipotle chile powder.
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 green bell pepper, seeded and thinly sliced
2 cloves garlic, crushed
2 teaspoons hot paprika
1 1/4 teaspoons chipotle chili powder
1 (14.5-ounce) can beef broth
2 medium sweet potatoes, peeled and diced 1/2-inch
- Season pork cubes with salt and pepper.
- In large skillet brown pork in 1 tablespoon oil over medium-high heat, about 5 to 6 minutes, remove from skillet and reserve.
- Add remaining oil to pan, sauté onion, pepper and garlic until tender, about 7 to 8 minutes.
- 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.