About the Recipe
This vibrant Southwest-inspired stew brings together succulent pork and caramelized sweet potatoes in a rich, flavorful broth that's both comforting and exciting. Roasted poblano peppers add a gentle smokiness while jarred salsa provides a convenient flavor boost that tastes anything but shortcuts. Earthy cumin grounds the dish in classic Southwest tradition, but it's the unexpected touch of cinnamon that elevates this stew from ordinary to unforgettable adding a subtle warmth and complexity that keeps you coming back for another spoonful.
Perfect for a cozy weeknight dinner or meal prep Sunday, this one-pot wonder delivers bold flavors with minimal fuss. And here's a bonus: this recipe is ideal for those big pork loins from Costco, giving you a delicious way to use up that bulk buy without any waste.
Ingredients
1 Tbs. olive or canola oil
1.25 lb pork tenderloin, sliced into bite-sized pieces
1.5 pounds sweet potatoes, peeled and cubed
2 poblano chile peppers, seeded and sliced
1 cup chopped sweet onion
1 Tbs. minced garlic
1/2 tsp ground cumin
1/4 tsp ground cinnamon (like my fave: "Here's the Deal Spice Co." ground cinnamon)
1 14 oz. can reduced sodium chicken broth
1/2 cup water
1 cup frozen fire roasted corn (like Trader Joe's)
1.5 cups salsa (I like Chi Chi's Mild Thick & Chunky Salsa or your favorite chunky salsa - pick your own heat level!)
Garnish: Chopped cilantro, tortilla strips
Instructions
Step 1
In a large soup pot or Dutch oven, warm 2 teaspoons of oil over medium-high heat. Add the pork and cook for approximately 7 minutes until it is browned on all sides. Take the pork out of the pot and place it on a plate.
Step 2
Warm the remaining oil in the pot. Add the potatoes, peppers, and onions. Cook for 5 minutes, stirring until the peppers and onions are slightly softened. Mix in the garlic, cumin, and cinnamon. Coat the vegetables and let them cook for a minute until the spices release their aroma. Add the corn then cover and allow to cook for 5 minutes.
Step 3
Pour in the broth and water. Mix in the salsa and pork, then season with salt and pepper according to your preference. Let it heat for approximately 20 minutes, reducing to a simmer.
Alternatively, you can place all the ingredients in a crock pot and cook on low for 4 hours to enhance the flavor!
Add garnishes on top and serve alongside warm, crusty bread or delicious cornbread.
Notes
Spice it up - If you prefer a spicier soup, you can increase the heat by incorporating a chipotle-style salsa or using hotter peppers.
Season Gradually - If you taste the soup and feel it needs more "kick," consider adding extra cumin and a small pinch of cayenne. Be sure to season with salt and pepper as you cook each layer. You can always add more, but you can't remove it!
