This homey stew packs a
Southwestern picante punch with a bit of chipotle chile. Look
for crushed chipotle chile in the seasoning aisle of the supermarket.
Serve over hot egg noodles, accompanied with applesauce, buttered
Brussels sprouts, and corn muffins.
Southwestern
Pork, Pepper and Sweet Potato Stew
- 1 pound pork cubes for
stew (shoulder, loin or pork leg)
- 1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil, divided use
1 medium onion, sliced
1 red bell pepper, seeded and thinly sliced
2 cloves garlic, crushed
2 teaspoons hot paprika
1 1/4 teaspoons chipotle chili powder
1 (14 1/2-ounce) can beef broth
- 2 medium sweet potatoes,
peeled and diced 1/2-inch
- Season pork cubes with
salt and pepper.
- In large skillet brown
pork in 1 tablespoon oil over medium-high heat, about 5 to 6
minutes, remove from skillet and reserve.
- Add remaining oil to pan,
sauté onion, pepper and garlic until tender, about 7 to
8 minutes.
- Return pork to skillet,
stir in paprika, chipotle, and broth. Cook, stirring to remove
brown bits on bottom of pan. Reduce heat to low; stir in sweet
potato. Cover and simmer 20 to 30 minutes, until potato and pork
are tender.
Serves 4.
Wine suggestion: A chilled
Gewurztraminer or a Pinot Noir.
Nutrition Facts
Calories 330 calories
Protein 28 grams
Fat 15 grams
Sodium 690 milligrams
Cholesterol 70 milligrams
Saturated Fat 4 grams
Carbohydrates 21 grams
Fiber 4 grams
Recipe provided courtesy of Pork, The Other White
Meat.
