This homey stew packs a Southwestern picante punch with a bit of chipotle chile. Look for crushed chipotle chile in the seasoning aisle of the supermarket. Serve over hot egg noodles, accompanied with applesauce, buttered Brussels sprouts, and Festive Corn Muffins.


  • 1 pound boneless pork shoulder (cubed for stew, or use loin or fresh pork leg)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil (divided)
  • 1 onion (medium, sliced)
  • 1 red bell pepper (seeded and thinly sliced)
  • 2 cloves garlic (crushed)
  • 2 teaspoons paprika
  • 1 1/4 teaspoons chili powder (chipotle)
  • 14 1/2 ounces beef broth
  • 2 sweet potatoes (medium, peeled and diced 1/2-inch)


  1. Season pork cubes with salt and pepper. In large skillet brown pork in 1 tablespoon oil over medium-high heat, about 5-6 minutes, remove from skillet and reserve. Add remaining oil to pan, sauté onion, pepper and garlic until tender, about 7-8 minutes. Return pork to skillet, stir in paprika, chipotle, and broth. Cook, stirring to remove brown bits on bottom of pan. Reduce heat to low; stir in sweet potato. Cover and simmer 25-35 minutes, until potato and pork are tender.
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