Mexican Pork & Sweet Potato Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
1.2 lbs of pork tenderloin (seasoned is okay too)1.5 lbs of sweet potatoes, peeled and cut in 1-2 inch cubes1 medium bell pepper or 1/2 of a large pepper, diced OR2 chili peppers, diced - seeds removed1 can of diced green chili's - if you use the bell pepper instead of the chili peppers1 clove of garlic - pressed or minced1 can of low fat chicken broth1/2 tsp of ground cumin1/2 tsp (or more) of ground cinnamon (I like a lot of cinnamon)1 cup of frozen corn kernels1.5 cups of salsa 1 tbsp of olive oil
Cut up pork tenderloin into bite sized pieces. In a skillet, heat olive oil and then toss in pork pieces. Cook until almost done. Remove from pan, save drippings in the pan. Add sweet potatoes, green peppers, onion & garlic to pan. Stir fry veggies until they start to become tender. Stir in cumin and cinnamon. Add broth - bring to a boil. Add the pork, corn and salsa. Allow stew to simmer for 30-45 minutes or until potatoes are very soft. Makes at least 8 - 1 cup servings. I usually make a double batch of this and freeze half for another week.
Number of Servings: 8
Recipe submitted by SparkPeople user MUSICMAMA35.
Number of Servings: 8
Recipe submitted by SparkPeople user MUSICMAMA35.
Nutritional Info Amount Per Serving
- Calories: 268.4
- Total Fat: 6.6 g
- Cholesterol: 56.7 mg
- Sodium: 542.0 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 5.4 g
- Protein: 22.6 g
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