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Pork, sweet potatoes and corn make this an eye-catching, easy, one-dish meal that will be repeated often for family dinners.
Also see Article: Louisiana Sweet Potatoes

Makes 8 servings.

• 1 3/4 pounds pork tenderloin, trimmed of fat and cut into 1 1/2-inch pieces
• 1/4 cup all-purpose flour
• 1 cup chopped red onion
• 2 cups fat-free chicken broth, more if needed to thin stew
• 1 10-ounce can chopped tomatoes and green chilies
• 1 1/4 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 4-ounce can diced green chilies, drained
• 1 16-ounce package frozen corn
• Salt and pepper to taste

Toss pork with flour to coat.

In a large pot coated with nonstick cooking spray, brown pork over medium heat, about 5 to 7 minutes.

Add onion and cook until tender.

Add broth, tomatoes and green chilies, sweet potatoes, chili powder, cumin, diced green chilies and corn.

Bring mixture to a boil, lower heat and simmer until potatoes are tender and pork is done, approximately 45 minutes.

If stew gets too thick, add more chicken broth.

Season to taste. 

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry -


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