Sweet Potato Pork Stew~Taste of Home

By Kathy C.

Ingredients

• 2 pounds boneless pork, trimmed and cut into 1-inch cubes
• 3 tablespoons Dijon mustard
• 1/2 cup all-purpose flour
• 3 tablespoons brown sugar
• 3 tablespoons canola oil
• 2 garlic cloves, minced
• 2-1/3 cups chicken broth
• 4 to 5 small onions, quartered
• 2 medium sweet potatoes, peeled and cubed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup minced fresh parsley

Preparation

Step 1

In a large bowl, toss pork with mustard until lightly coated. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat.

In a Dutch oven over medium-high heat, brown pork in oil. Add garlic; cook 1 minute longer. Add broth; bring to a boil. Scrape bottom of skillet to loosen any browned bits. Reduce heat; cover and simmer for about 15 minutes.

Add the onions, sweet potatoes, salt and pepper. Return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until meat is no longer pink and vegetables are tender. Stir in parsley.
Yield: 8 servings (2 quarts).