Chipotle Pork and Sweet Potato Stew

Ingredients:

• 1 cup canned unsalted diced tomatoes

• 1 medium white onion, quartered

• 2 cloves garlic

• 1/2 chipotle in adobo sauce, plus 1 tablespoon of the sauce

• 2 tablespoons vegetable oil

• 1 large pork tenderloin, trimmed and cut into 1-inch chunks (about 1 1/2 pounds)

• Kosher salt and freshly ground black pepper

• 1 tablespoon chili powder

• 1 (8-ounce) sweet potato, peeled and cut into 1/2-inch chunks

• 2 cups low-sodium chicken broth

• 1 tablespoon pickled jalapeños

• 1 cup 2% Greek yogurt

• 1/4 medium head red cabbage, shredded

• 1 medium Hass avocado, diced

• 1 lime, cut into wedges

• 1/2 cup loosely packed fresh cilantro

• Eight 6-inch corn tortillas, warmed

Cooking Utensils

• Food processor

• Large Dutch oven or heavy pot

• Wooden spoon

• Cutting board

• Chef’s knife

• Small mixing bowl

• Measuring cups and spoons

Prep Steps

1. Puree the tomatoes, onion, garlic, chipotle, and adobo sauce in a food processor until completely smooth.

2. Heat the oil in a large Dutch oven over medium-high heat until nearly smoking.

3. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper, and cook undisturbed until browned, about 2 minutes. Turn pieces and cook for another minute.

4. Sprinkle the chili powder over the meat, then add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt, and a few grinds of pepper. Bring to a boil, reduce heat to medium, cover, and simmer until the pork is cooked through and the potatoes are tender, about 15 minutes.

5. While the stew simmers, chop the jalapeños and whisk them together with the Greek yogurt in a small bowl.

6. Prepare the toppings: shred the cabbage, dice the avocado, and cut the lime into wedges.

7. Ladle the stew into deep bowls. Top with the yogurt mixture, then garnish with cabbage, avocado, lime wedges, and cilantro.

8. Serve with warm corn tortillas.