Mexican Pork and Sweet Potato Stew

Mexican Pork and Sweet Potato Stew created by DianaEatingRichly

The appeared in Womans Day Magazine and the photo set my heart aflutter. Need to do a little decluttering so I wanted to type it up and decided to take a chance and post it untried. Great ingredients combined with easy preparation and a short cooking time. What's not to love? Even better it is WW Core and just 5 points on Flex.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the cubed tenderloin and cook for 7 minutes, turning so all sides are browned and the pork is cooked. Remove from pan and set aside.
  • Add the remaining teaspoon of oil to the pan along with the onions, peppers and sweet potatoes. Cover and cook for three minutes until the vegetables begin to soften. Add the sweet potatoes, continuing to cook another 2 to 3 minutes.
  • Add the garlic, cumin and cinnamon, stirring so that the spices are well mixed into the vegetables. There should be a nice aroma at this point. Stir in the water and broth and bring to a boil. Lower to a simmer and add in the corn. Cook covered for 5 minutes.
  • Add in the salsa and the cooked pork. Cook until heated through. If you are using salsa from the fridge, I would suggest adding it a minute before the meat so that it cn heat up without leaving the tender meat tough.
  • Garnish with cilantro and serve with warm tortillas or tortilla chips.
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RECIPE MADE WITH LOVE BY

@justcallmetoni
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@justcallmetoni
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"The appeared in Womans Day Magazine and the photo set my heart aflutter. Need to do a little decluttering so I wanted to type it up and decided to take a chance and post it untried. Great ingredients combined with easy preparation and a short cooking time. What's not to love? Even better it is WW Core and just 5 points on Flex."
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  1. Allison S.
    Mexican Pork and Sweet Potato Stew Created by Allison S.
    Reply
  2. Allison S.
    Mexican Pork and Sweet Potato Stew Created by Allison S.
    Reply
  3. Wanda B.
    This was a Big hit in my restaurant years ago, using smoked pork butt. Now retired, I needed to use a leftover pork loin, and thought of this recipe. I cubed the cooked pork loin, seasoned with spices, refrigerated overnight, then put together yesterday, following the recipe, adding drained black beans. Served over lime cilantro rice with warm corn tortillas. Simply YUMMY!
    Reply
  4. JENNY C.
    I tried this recipe based on good reviews and healthy ingredients, but was skeptical. It turned out that it was delicious and enjoyed by the whole family including the kids! I made the recipe as written. I love having a new way to prepare pork tenderloin.
    Reply
  5. Ree L.
    This really to the chill out of a winter day. I added 32 oz. of chicken broth, 2 bay leaves, carrots & peas and made GK recipe for salsa. Gave some to the neighbor, and it was a bit hit!
    Reply
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