Hearty Pork and Sweet Potato Stew
Serve up lots of crusty bread with this hearty, stick-to-your-ribs stew to soak up every last bit.
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Servings: 6 servings
Ingredients
- 2 lb boneless pork shoulder, cut into 1-inch cubes
- 3 Tbsp Dijon mustard
- 1/2 cup all-purpose flour
- 1/4 tsp dried thyme
- 1/4 tsp crushed dried rosemary
- 3 Tbsp canola oil
- 2 cloves garlic, minced
- 2 cups low sodium chicken broth
- 2 medium sweet potatoes, peeled and cubed
- 1 (12 oz/341 mL) can kernel corn, drained and rinsed
- 1 medium onion, sliced
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
Instructions
- In a large bowl, toss pork with mustard until evenly coated.
- In a large resealable plastic bag, combine flour, 1/4 tsp (1 mL) thyme and 1/4 tsp (1 mL) rosemary; add pork and shake to coat.
- In a Dutch oven heat canola oil over medium-high heat. Add pork and brown cubes on all sides, about 3 minutes per side. Mix in garlic and cook 1 minute longer. Pour in chicken broth and bring to a boil. Scraping bottom of Dutch oven to loosen any brown bits. Reduce heat to medium low, cover and simmer for about 30 minutes or until pork is no longer pink.
- Add sweet potatoes, corn, onion, thyme, rosemary, salt and pepper; cover and simmer 30 minutes more or until pork and potatoes are tender. Serve.
Nutrition Facts
Hearty Pork and Sweet Potato Stew
Amount per Serving
Calories
420
% Daily Value*
Fat
21
g
32
%
Saturated Fat
5
g
31
%
Cholesterol
90
mg
30
%
Sodium
640
mg
28
%
Potassium
593
mg
17
%
Carbohydrates
27
g
9
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
28
g
56
%
* Percent Daily Values are based on a 2000 calorie diet.