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Sweet Potato Black Bean Pork Chili Stew
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound pork stew meat
  • 2 medium sweet potatoes, peeled and cubed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 2 cups chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Chopped cilantro for serving

Instructions
 

  • Place the pork stew meat in the bottom of the slow cooker.
  • Add the diced onion, minced garlic, cubed sweet potatoes, and black beans.
  • Pour the diced tomatoes and chicken broth over the top.
  • Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 6 to 8 hours until the pork is fork-tender.
  • Stir once more, then serve in bowls topped with chopped cilantro.

Notes

Mashing a few sweet potato pieces right in the pot thickens the broth without any extra ingredients. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth if needed.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker