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

Equipment

  • Large Dutch oven
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound pork shoulder, cut into 1-inch cubes
  • 2 medium sweet potatoes, peeled and cubed
  • 2 chipotle peppers in adobo sauce, minced
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for serving)

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the pork cubes and brown them on all sides for about 5 minutes.
  • Add the diced onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the minced chipotle peppers and ground cumin. Cook for 1 minute to release their aroma.
  • Pour in the diced tomatoes and chicken broth. Add the sweet potato cubes and season with salt and black pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes until the pork is tender and the sweet potatoes are soft.
  • Ladle the stew into bowls and top with fresh cilantro before serving.

Notes

Make this stew a day ahead so the chipotle flavor deepens overnight. Reheat gently on the stove with a splash of broth if it thickens too much. Skip the cilantro if you prefer a simpler finish, or add a squeeze of lime to brighten the smokiness.
Course: Soup
Cuisine: Mexican
Equipment: Large Dutch oven, Cutting board, Knife