Spicy Pork and Sweet Potato Stew
Beer pairing: The sweetness of hard cider will cut through the spice in this stew and help temper the heat while the tartness balances the sweet potato and warm coriander. Try: Schilling Oak Aged Cider (in a can!) or Snowdrift Orchard Select.
- 1 tablespoon high-heat oil Add to list
- 1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes Add to list
- 1 onion, diced Add to list
- 3 cloves garlic, minced Add to list
- 2 teaspoons ground cumin Add to list
- 1 teaspoon ground coriander Add to list
- 2 chipotle peppers in adobo sauce, minced, plus 2 tablespoons adobo sauce Add to list
- Salt and pepper, to taste Add to list
- 1 (12-ounce) bottle beer Add to list
- 3 cups chicken stock Add to list
- 2 large (about 1 pound) sweet potatoes or yams, peeled and cut into 3/4-inch cubes Add to list
- 1 cup fresh or frozen corn Add to list
- Fresh cilantro and sour cream, for topping Add to list
Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add pork in batches and brown. Transfer to a bowl with a slotted spoon and set aside.
Reduce the heat to low and add onion and garlic. Cook, scraping browned bits from the bottom of the pot, until onions are golden, about 10 minutes. Add reserved pork, cumin, coriander, chipotle peppers, adobo sauce, salt and pepper; stir to combine.
Pour in beer and chicken stock and bring to a boil. Reduce heat to a simmer, cover, and cook for 1 hour, stirring occasionally. After 1 hour, add sweet potatoes and corn. Simmer until pork is tender and potatoes are cooked through, 30 to 45 additional minutes. Ladle into bowls and top with cilantro and sour cream.
Each serving: 320 cal, 15g fat (5g sat), 65mg chol, 550mg sodium, 24g carb, 3g fiber, 6g sugars, 20g protein
Recipe by, PCC Chef