Lunch: Mexican Pork and Sweet Potato Stew

Recipe by Woman's Day Kitchen Traditional Mexican flavors get a Southwestern twist in this scrumptious pork tenderloin and sweet potato stew that's seasoned to perfection with garlic, cumin, cinnamon and cilantro.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Mexican Pork and Sweet Potato Stew

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 tbsp. olive oil
1 1/4 lb. pork tenderloin
1 1/2 lb. sweet potatoes
2 poblano peppers
1 medium onion
3 clove garlic
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1 can low-sodium chicken broth
1 c. frozen corn kernels
1 1/2 c. salsa (we used Old El Paso Fresh Mexican Style Smooth Chipotle)
Fresh chopped cilantro and tortilla strips

Instructions

Heat 2 tsp of the oil in a deep nonstick skillet over medium heat. Add the pork and cook until browned, about 7 minutes. Transfer the pork to a plate.
Heat the remaining 1 tsp oil in the skillet. Add the potatoes, peppers and onion and cook, covered, stirring occasionally, until tender, 5 to 7 minutes. Add the garlic, cumin and cinnamon and cook, stirring for 1 minute.
Add the broth and 1/2 cup water and bring to a boil. Stir in the corn and simmer until the vegetables are tender, 4 to 5 minutes.
Stir in the salsa and pork and cook until heated through. Sprinkle with the cilantro and tortilla strips, if desired.

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