Pork and Sweet Potato Stew

  • Servings: 6
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes


  • 2 tablespoons extra-virgin olive oil
  • 1 red onion, diced
  • 2 celery stalks, diced
  • 1 tablespoon minced garlic
  • Sea salt and black pepper, to taste
  • 1 1/4 pound pork tenderloin, cut into 1-inch cubes
  • 2 sweet potatoes, cut into 1-inch cubes
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 (14-ounce) can crushed tomatoes
  • 2 cups chicken stock


  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the red onion, celery, and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook for 5 minutes.
  2. Add the pork tenderloin and sweet potatoes and cook, stirring occasionally, until the meat begins to brown, around 2–3 minutes. 
  3. Add the cumin, chili powder, crushed tomatoes, and chicken stock and increase the heat to high. Bring to a boil and then reduce the heat to medium. Simmer, stirring occasionally, until the pork is cooked through and the sweet potatoes are fork-tender, 13–15 minutes.
  4. Ladle into bowls and serve.
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