Craving a hearty, soul-warming dish that will transport your taste buds straight to the vibrant streets of Mexico? Look no further! This Mexican Pork and Sweet Potato Stew is not just a meal—it's a culinary adventure that combines tender, spice-rubbed pork with creamy sweet potatoes in a rich, aromatic broth that will have your family and friends begging for seconds. Prepare to fall in love with a recipe that's both comforting and exciting, perfect for those nights when you want something extraordinary without spending hours in the kitchen.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb pork shoulder, cubed
- 2 sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 2 cups chicken broth
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by cutting pork shoulder into 1-inch cubes, peeling and dicing sweet potatoes into 1/2-inch chunks, finely chopping onion, and mincing garlic cloves.
- Season cubed pork shoulder generously with salt, pepper, and cumin, ensuring each piece is well-coated with the spices.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of oil and brown the seasoned pork cubes in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, sauté chopped onions until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Return browned pork to the pot and add diced tomatoes, chicken broth, and diced sweet potatoes. Stir to combine all ingredients thoroughly.
- Bring the stew to a gentle boil, then reduce heat to low. Cover the pot and simmer for approximately 1 hour, or until pork is tender and sweet potatoes are soft but not mushy.
- Taste and adjust seasoning with additional salt and pepper if needed. The stew should have a rich, slightly thick consistency.
- Remove from heat and let rest for 10 minutes before serving to allow flavors to meld together.
- Serve hot, garnished with freshly chopped cilantro. Optionally, pair with warm tortillas or rice.
Tips
- Meat Selection: Choose a well-marbled pork shoulder for maximum tenderness and flavor. The fat will render during slow cooking, creating a rich, succulent stew.
- Browning Technique: Take your time when browning the pork. Don't overcrowd the pot—work in batches to ensure each piece develops a deep golden-brown crust, which adds incredible depth to the final dish.
- Spice It Up: While the recipe calls for cumin, don't be afraid to experiment. A pinch of smoked paprika or a dash of chipotle powder can elevate the flavor profile.
- Sweet Potato Care: Cut sweet potatoes into uniform chunks to ensure even cooking. They should be tender but not falling apart by the end of cooking.
- Resting Time Matters: Always let the stew rest for 10 minutes after cooking. This allows the flavors to meld and the sauce to slightly thicken.
- Garnish Generously: Fresh cilantro isn't just a garnish—it's a flavor booster. Chop it right before serving to maintain its bright, fresh taste.
- Make-Ahead Magic: This stew tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop overnight in the refrigerator.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 25g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 75mg
