Mexican Pork and Sweet Potato Stew

By á-47

Ingredients

• 1 Tbsp. olive oil
• 1 1/4 lb. pork tenderloin, cut bite-size
• 1/2 lb. sweet potatoes, peeled and cubed
• 2 poblano peppers, seeded and sliced
• 1 cup chopped onion
• 1 chopped garlic clove
• 1/2 tea. ground cumin
• 1/4 tea. cinnamon
• 1 can (14 oz) chicken broth
• 1/2 cup water
• 1 cup frozen corn kernels
• 1 1/2 cups salsa

Preparation

Step 1

Heat 2 tea. oil in deep non-stick skillet, add pork. Cook over medium-high 7 minutes or until browned. Transfer pork to a plate.

Heat remaining 1 tea. oil in skillet. Add potatoes, peppers and onion. Cover; cook 5 minutes, stirring, until peppers and onion soften slightly.

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.

Stir in salsa and pork; heat through.