So thick you can actually eat this bowl of Savory Pork Stew and Sweet Potato goodness with a fork. White potatoes or pumpkin works easily here as well.
I don’t pretend this is a gourmet meal, nor do I tout this simple recipe as something that will garner accolades from around the globe. But it is a comforting dish of piping hot, warm your belly kind of meal that the kids will enjoy as well.
For more New England-style recipes from The Yankee Chef, click here!
- 1 tablespoon olive oil
- 1 lb. boneless pork loin, cut into 1/2-inch pieces
- 1 small onion, minced
- 1 small bell pepper, seeded and minced
- 1 teaspoon rubbed sage
- 1 teaspoon each salt and black pepper
- 1 (28-ounce) can diced tomatoes with green chilies, undrained
- 2 cups chicken broth
- 3 cups diced, raw sweet potato
- 1 1/2 cups frozen corn
- Juice from 1 orange and 2 teaspoons grated rind
- 4 cups cooked pasta or noodles of your choice, kept warm
- 1 Heat oil in a large saucepan over medium high heat. When hot, addpork, onion and bell peppers, stirring well. Cook and stir until pork is cooked through, about 5 minutes.
- 2 Add remainder of ingredients, stirring well. Bring to a boil, reduce heat to low and simmer for about 30 minutes, uncovered, or until potato is tender and pork is cooked through.
- 3 . Stir a few times. This will make a very thick stew so for thinner, simply cover before simmering.