Zesty Autumn Pork Stew
Equipment
- Dutch oven
Ingredients
- 1 lb pork tenderloin cut into 1-inch cubes
- 2 medium dark-orange sweet potatoes peeled, cubed (2 cups)
- 1 medium green bell pepper chopped (1 cup)
- 2 cloves garlic finely chopped
- 1 cup coleslaw mix shredded cabbage and carrots
- 1 teaspoon Cajun seasoning
- 1 can 14 oz chicken broth
Instructions
- Spray 4-quart stockpot with cooking spray; heat over medium-high heat.
- Cook pork in Dutch oven, stirring occasionally, until browned.
- Stir in remaining ingredients.
- Heat to boiling; reduce heat.
- Cover; simmer about 15 minutes, stirring once, until sweet potatoes are tender.
Notes & Wine Advice
Quick Variation:
Canned vacuum-packed sweet potatoes, cubed, can be substituted for the fresh sweet potatoes. Add them after you reduce the heat in step 2, and remember to stir the mixture gently, because canned sweet potatoes are very soft and tender.