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Smoky Chipotle Pork and Sweet Potato Stew
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 1/2 pounds pork shoulder, cut into 1-inch cubes
  • 2 medium sweet potatoes, peeled and cubed
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 (14-ounce) can diced tomatoes
  • 2 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Add the pork cubes, sweet potato cubes, diced onion, and minced garlic to the slow cooker.
  • Stir in the chopped chipotle peppers, diced tomatoes with their juice, chicken broth, cumin, smoked paprika, salt, and black pepper.
  • Cover and cook on low for 8 hours or on high for 4 hours, until the pork is very tender.
  • Taste and adjust salt or pepper if needed before serving.
  • Ladle into bowls and top with chopped cilantro and a squeeze of lime.

Notes

If you want less heat, start with one chipotle pepper and add more at the end. The sweet potatoes release starch as they cook, so the stew thickens naturally without extra steps. Leftovers reheat well the next day and taste even better once the flavors have settled.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife