Pork Sweet Potato Stew
Warm, hearty, and bursting with flavor, Pork Sweet Potato Stew is the perfect comfort food for any season. This one-pot meal combines tender, seared pork shoulder with naturally sweet chunks of sweet potato, carrots, and aromatic spices like cumin, paprika, and cinnamon, all simmered in a savory blend of chicken broth and diced tomatoes. The addition of fresh parsley and optional crushed red pepper flakes adds the perfect touch of brightness and heat. Ready in just over an hour, this stew is easy to prepare yet deeply satisfying, making it an ideal option for weeknight dinners or cozy gatherings. Serve it piping hot with crusty bread or enjoy it on its own for a wholesome, filling dish that’s sure to impress.
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Recipe Information
Ingredients
- 1 pound boneless pork shoulder
- 2 medium sweet potatoes
- 1 medium yellow onion
- 2 medium carrots
- 3 garlic cloves
- 2 tablespoons olive oil
- 4 cups low-sodium chicken broth
- 1 14.5-ounce can canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoon ground cinnamon
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 0.25 teaspoon optional crushed red pepper flakes
Instructions
Cut the pork shoulder into 1-inch cubes and season with salt and pepper.
Peel and dice the sweet potatoes into 1-inch cubes. Peel and chop the onion and carrots into small pieces. Mince the garlic cloves.
In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the pork cubes in batches until browned on all sides, about 2-3 minutes per side. Remove the pork and set it aside.
In the same pot, add the chopped onion and carrots. Sauté for 5 minutes, stirring occasionally, until they begin to soften.
Add the minced garlic, ground cumin, paprika, and cinnamon to the pot. Cook for 1 minute or until fragrant.
Pour in the chicken broth and add the canned diced tomatoes (with their juices). Stir to combine.
Return the seared pork to the pot. Add the diced sweet potatoes, bay leaf, and optional crushed red pepper flakes. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 45-50 minutes, stirring occasionally, until the pork is tender and the vegetables are cooked through.
Taste the stew and adjust seasoning with additional salt and pepper if needed.
Remove and discard the bay leaf. Garnish with freshly chopped parsley before serving.
Serve hot and enjoy your Pork Sweet Potato Stew with crusty bread or on its own!
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 3743 mg | 163% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 39.1 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2868 mg | 61% | |
*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.
