one pot · pork · soup

Chipotle Pork and Sweet Potato Stew

A miniature staycation can be just what the doctor ordered.

Burnt out? Overwhelmed by housework? Stressed to the max? People aggravating you at work?

I recommend taking an extended weekend. It will help you catch back up on housework and give you a nice reprieve from your job.

I worked the Christmas and New Year’s holidays so I used those comp days around the MLK Day holiday to take a 5-day weekend. I have to say, it’s been nice. I did something similar in September with my Labor Day and Fourth of July holidays. It can be a wonderful opportunity to relax and unwind.

I’ve managed to deep clean my bathroom and bedroom, catch up on laundry, shop, metal detect, and cook. All of that packed into 4-days, and I still have one day left! Tomorrow I plan to reorganize one of our spare bedrooms (my cookbook room) and then I have a tasting for the Festival of the Arts tomorrow night.

For dinner this week, I made a hearty stew (despite the 60-degree temperature days). I spotted this recipe and knew it was calling my name. One of my favorite stews of all time is a green chile pork stew, so a chipotle one sounded right up my alley.

This stew is phenomenal. It’s spicy, sweet and savory and tastes great topped with cabbage, pickled jalapenos and avocado.

You can add crema, sour cream, or grated cheese on top of your stew, too, for extra flavor. Chopped cilantro would also go great.


Chipotle Pork and Sweet Potato Stew

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A sweet and spicy stew with pork tenderloin, sweet potatoes and a chipotle broth.


  • 1 (2-3 lb.) pork tenerloin, cut into 1″ pieces
  • 2 sweet potatoes, peeled and cubed
  • 1 tsp. chipotle chili powder
  • 1 tsp. regular chili powder
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • salt & pepper
  • 1 TBS. olive oil
  • 2 chipotle chiles, in adobe
  • 2 tsp. adobo sauce (from chipotle chile can)
  • 1 (15 oz) can diced tomatoes
  • 1 onion, quartered
  • 3-4 cloves garlic, minced
  • 3 cups chicken broth
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • Pickled jalapenos, shredded cabbage, sliced avocado, fresh cilantro and sour cream, for serving
  • Directions

    1. Season pork tenderloin with chipotle chili powder, regular chili powder, cumin, garlic powder, salt, and pepper.
    2. Heat olive oil in a large pot over medium high heat. Add seasoned pork and brown on both sides, about 3-4 minutes per side.
    3. Meanwhile, in a food processor or blender, blend together chipotle chiles, adobo sauce, diced tomatoes, onion, and garlic until smooth.
    4. Pour blended chipotle sauce into pot with pork. Stir in sweet potatoes and chicken broth. Bring mixture to a boil and then reduce heat to a simmer. Simmer, covered, for 25-30 minutes, or until sweet potatoes are tender.
    5. Stir in beans and let mixture heat through for 5 minutes. Serve bowls of stew topped with jalapenos, cabbage, avocado, cilantro and sour cream.

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