Mexican Pork and Sweet Potato Stew
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
Traditional Mexican flavors get a Southwestern twist in this scrumptious pork tenderloin and sweet potato stew that's seasoned to perfection with garlic, cumin, cinnamon and cilantro.
Ingredients
1 tbsp. olive oil
1 1/4 lb. pork tenderloin
1 1/2 lb. sweet potatoes
2 poblano peppers
1 medium onion
3 clove garlic
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1 can low-sodium chicken broth
1 c. frozen corn kernels
1 1/2 c. salsa (we used Old El Paso Fresh Mexican Style Smooth Chipotle)
Fresh chopped cilantro and tortilla strips
Instructions
Heat 2 tsp of the oil in a deep nonstick skillet over medium heat. Add the pork and cook until browned, about 7 minutes. Transfer the pork to a plate.
Heat the remaining 1 tsp oil in the skillet. Add the potatoes, peppers and onion and cook, covered, stirring occasionally, until tender, 5 to 7 minutes. Add the garlic, cumin and cinnamon and cook, stirring for 1 minute.
Add the broth and 1/2 cup water and bring to a boil. Stir in the corn and simmer until the vegetables are tender, 4 to 5 minutes.
Stir in the salsa and pork and cook until heated through. Sprinkle with the cilantro and tortilla strips, if desired.
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