Mexican Pork and Sweet Potato Stew

    It's officially Fall and you're looking for soup recipes. I have a winner that probably isn't in your usual rotation! This Mexican pork and sweet potato stew is just the right amount of spice and savory over soft chunks of delicious sweet potatoes. You can't go wrong when warming your bellies with a hearty bowl of this. 

Ingredients:
1 Tbsp. olive oil
1 1/4 lbs. pork tenderloin
1 1/2 lbs. of sweet potatoes
2 poblano peppers
1 diced onion
1 Tbsp. garlic
1 tsp cumin
1/2 tsp cinnamon
32 0z chicken broth
1/2 cup water
1 cup frozen corn
1 1/2 cups of salsa

Directions:
1. Peel and cube the sweet potatoes, deseed and dice the poblano peppers.
2. Cube the pork tenderloin.
3. Heat 2 tsp of olive oil in a stockpot or Dutch oven over medium/high heat.
4. Cook the tenderloin in the pot for approximately 7 minutes until all sides are browned. Remove pork and set aside.
5. Add the remaining olive oil to the pan and cook the cubed sweet potatoes, and diced onions and poblano peppers. Cover and cook for 3 minutes.
6. Add the garlic, cumin, and cinnamon. stir so vegetables are evenly coated by spices.
7. Stir in the broth and water and bring to a boil (you do not have to add all the broth, I just find it takes the heat down a bit more for the kiddos).
8. Set to a simmer and add the frozen corn, cooking for 5 minutes.
9. Add the cooked pork and salsa, cooking until heated through.
This can easily be converted to an easy crockpot recipe!