What do you do with pork tenderloin? Most people just roast it, which is fine. But there’s so much more potential for pork tenderloin. You can stuff it, pan-sear it, grill it, or cut it into cubes to use in chiles and stews.
Since it’s mid-winter, and most of the country is hunkered down, trying to stay warm, there’s no better time for pork stew. It’s wholesome, fortifying, and comforting. It’s the kind of meal that makes shoveling snow seem a little less laborious. It’s what you need when it’s cold outside because it warms you from the inside out.
This Pork, Sweet Potato, and Pinto Bean Stew is quick-cooking, so you don’t need to start hours before dinnertime to enjoy. Of course, if you’d like to make it a day ahead and just re-heat it, then I’d say go for it. Like soup, stew tastes better the next day after the flavors have mingled overnight.
In this recipe, the fiery chipotle chilies in adobo sauce contrast with the sweet potatoes and cinnamon, while the stewed tomatoes, pinto beans, and cilantro lend a zesty Southwestern flair. Enjoy it on its own, or serve it with a side salad. When it comes to sopping up the juices in the bottom of your bowl, let me recommend a thick slab of corn bread.
Chipotle Pork, Sweet Potato, and Pinto Bean Stew
Makes 8 servings
2 tablespoons olive oil
salt and black pepper
1 1/2 to 2 pounds pork tenderloin, cut into 1-inch pieces
3 garlic cloves, minced
1 large yellow onion, diced
1 large red bell pepper, diced
2 medium sweet potatoes, diced (about 4 cups)
3 cups low-sodium chicken broth
the juice of 1 lime
3 chipotle chilies in adobo sauce, finely chopped
2 teaspoons cumin
1/2 teaspoon cinnamon
1 (14.5 ounce) can stewed tomatoes
1 (14.5 ounce) can pinto beans, drained
1/2 cup chopped fresh cilantro, plus extra for garnish
In a large heavy bottomed pan or Dutch oven over medium-high heat, warm the oil. Season the pork with salt and pepper and cook until browned all over about 6 to 8 minutes. Add the garlic, onion, and red bell pepper and cook until lightly browned, about 3 minutes. Add the sweet potatoes, broth, lime juice, chilies in adobo sauce, cumin, and cinnamon and stir. Bring to a boil. Add stewed tomatoes and pinto beans and stir. Cover, reduce heat to low, and cook 20 to 25 minutes, or until potatoes are tender. Stir in cilantro. At this point, if you’d like a thicker stew, take the cover off, raise the heat to medium-high and allow to cook 8 to 10 minutes, until thickened. Serve hot. Garnish with chopped fresh cilantro before serving.
Optional garnishes: reduced-fat cheddar or Monterey Jack cheese, reduced-fat sour cream, diced avocado, sliced green onions, baked tortilla chips, unsalted roasted pepita seeds.
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