Mexican Pork and Sweet Potato Stew

By heathaly

from woman's day magazine for extra protein add a can of beans.

Ingredients

• 1 tablespoon olive oil
• 1 1/4 lbs pork tenderloins, cut into bite sized pieces
• 1 1/2 lbs sweet potatoes, peeled and cubed
• 2 poblano peppers, seeded and diced
• 1 cup chopped onion
• 1 tablespoon chopped garlic
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1 (14 1/2 ounce) can fat free chicken broth
• 1/2 cup water
• 1 cup frozen corn
• 1 1/2 cups salsa, a chipotle version suggested
• cilantro (to garnish)

Details

Adapted from womansday.com

Preparation

Step 1

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.