2018-01-20 / Food

Savory Pork Stew with Sweet Potatoes a sensory sensation

By THE YANKEE CHEF
Food Columnist

Savory Pork Stew with Sweet Potatoes

So thick you can actually eat this winter time bowl of goodness with a fork. White potatoes or even that leftover pie pumpkin works easily here as well.

I don't pretend this is a gourmet meal, nor do I tout this simple recipe as something that will garner accolades around the globe.

But it is a comforting dish of piping hot, warm your belly kind of meal that the kids will enjoy as well.

1 tablespoon olive oil

1 pound boneless pork loin, cut into 1/2-inch pieces

1 small onion, minced

1 small bell pepper, seeded and minced

1 teaspoon rubbed sage

1 teaspoon each salt and black pepper

1 (28-ounce can) diced tomatoes with green chilies, undrained

2 cups chicken broth

3 cups diced, raw sweet potato

1 1/2 cups frozen corn

Juice from 1 orange and 2 teaspoons grated rind

4 cups cooked pasta or noodles of your choice, kept warm

Heat oil in a large saucepan over medium high heat. When hot, add pork, onion and bell peppers, stirring well.

Cook and stir until pork is cooked through, about 5 minutes. Add remainder of ingredients, stirring well.

Bring to a boil, reduce heat to low and simmer for about 30 minutes, uncovered, or until potato is tender and  pork is cooked through. Stir a few times.

This will make a very thick stew so for thinner, simply cover before simmering.

Makes about 4 good-sized servings


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