Pork and Sweet Potato Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 pounds pork tenderloin2 Tbsp. olive oil1 Tbsp. minced garlic1 large sweet onion, chopped2 medium stalks celery, diced2 medium carrots, diced4 medium sweet potatoes, diced1 Tbsp. cumin3 (14.5 oz.) cans stewed tomatoes, w/green pepper4 c. fresh baby spinach leavesSalt and Pepper to taste
Cut pork into 3/4 inch cubes and brown in a pan coated with non-stick spray. Set aside.
In a Dutch oven, heat the olive oil and saute garlic, onion and all diced vegatables on medium high heat for 5-7 minutes, until onion is translucent. Add 1 Tblsp. cumin powder or crushed cumin seeds, and the 3 cans tomatoes. Return browned pork cubes to the Dutch oven and simmer, covered on medium low heat for 30 minutes. Salt and pepper to taste. 5 minutes before removing from heat, add fresh spinach leaves and heat through to wilt. Make 6 two-cup servings. All ingredients can be cooked in crock pot 8-10 hours on low.
Number of Servings: 6
Recipe submitted by SparkPeople user HOLLY56.
In a Dutch oven, heat the olive oil and saute garlic, onion and all diced vegatables on medium high heat for 5-7 minutes, until onion is translucent. Add 1 Tblsp. cumin powder or crushed cumin seeds, and the 3 cans tomatoes. Return browned pork cubes to the Dutch oven and simmer, covered on medium low heat for 30 minutes. Salt and pepper to taste. 5 minutes before removing from heat, add fresh spinach leaves and heat through to wilt. Make 6 two-cup servings. All ingredients can be cooked in crock pot 8-10 hours on low.
Number of Servings: 6
Recipe submitted by SparkPeople user HOLLY56.
Nutritional Info Amount Per Serving
- Calories: 374.7
- Total Fat: 10.8 g
- Cholesterol: 67.1 mg
- Sodium: 691.5 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 7.0 g
- Protein: 28.8 g
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