Mexican Pork and Sweet Potato Stew
Warm up your weeknight dinners with this hearty and flavor-packed Mexican Pork and Sweet Potato Stew! This one-pot wonder combines tender chunks of seared pork shoulder, naturally sweet cubes of sweet potato, and bold seasonings like smoky chipotle peppers, cumin, and paprika for a dish that’s both comforting and vibrant. Slow-simmered to perfection in a savory broth of chicken stock, diced tomatoes, and fragrant spices, this stew is finished with a burst of zingy lime juice and a sprinkle of fresh cilantro for a balanced, zesty touch. Ready in just over an hour, this gluten-free, protein-rich recipe is perfect for a cozy family meal or meal prep. Serve it with warm tortillas or a scoop of rice for a satisfying, fiesta-inspired feast!
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Recipe Information
Ingredients
- 2 pounds pork shoulder (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 4 cloves garlic cloves (minced)
- 2 medium sweet potatoes (peeled and cubed)
- 4 cups chicken broth
- 14.5 ounces diced tomatoes (canned, with juices)
- 1 tablespoon chipotle peppers in adobo sauce (minced)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lime (juiced)
- 0.25 cup cilantro leaves (chopped, for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the cubed pork shoulder to the pot in batches to ensure even browning. Brown the pork on all sides for about 3-4 minutes per batch, then transfer to a plate and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and sauté for an additional 1 minute until fragrant, being careful not to burn it.
Return the browned pork to the pot along with the cubed sweet potatoes, chicken broth, diced tomatoes with their juices, and minced chipotle peppers in adobo sauce.
Stir in the ground cumin, dried oregano, smoked paprika, salt, and black pepper. Mix well to evenly distribute the spices.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 60 minutes, stirring occasionally, until the pork is tender and the sweet potatoes are cooked through.
Once the stew is cooked, stir in the lime juice for brightness and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with chopped cilantro leaves. Optional: Serve with warm tortillas or a side of rice for a complete meal.
Nutrition Facts
Calories |
3073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.6 g | 273% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6199 mg | 270% | |
| Total Carbohydrate | 113.8 g | 41% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 38.6 g | ||
| Protein | 190.8 g | 382% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 5756 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
