Spicy Pork and Sweet Potato Stew | PCC Natural Markets

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Spicy Pork and Sweet Potato Stew

Serves: 6

Your rating: None (40 votes)
Your rating: None (40 votes)

Beer pairing: The sweetness of hard cider will cut through the spice in this stew and help temper the heat while the tartness balances the sweet potato and warm coriander. Try: Schilling Oak Aged Cider (in a can!) or Snowdrift Orchard Select.


These ingredients are:
egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add pork in batches and brown. Transfer to a bowl with a slotted spoon and set aside.

Reduce the heat to low and add onion and garlic. Cook, scraping browned bits from the bottom of the pot, until onions are golden, about 10 minutes. Add reserved pork, cumin, coriander, chipotle peppers, adobo sauce, salt and pepper; stir to combine.

Pour in beer and chicken stock and bring to a boil. Reduce heat to a simmer, cover, and cook for 1 hour, stirring occasionally. After 1 hour, add sweet potatoes and corn. Simmer until pork is tender and potatoes are cooked through, 30 to 45 additional minutes. Ladle into bowls and top with cilantro and sour cream.

Each serving: 320 cal, 15g fat (5g sat), 65mg chol, 550mg sodium, 24g carb, 3g fiber, 6g sugars, 20g protein

Recipe by Jackie Freeman, PCC Chef

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Spicy Pork and Sweet Potato Stew

Can this recipe be successful using an electric crockpot in place of a heavy Dutch oven or pot?

RE: Spicy Pork and Sweet Potato Stew


This will work in a crock pot. Browning the pork and onions in a heavy pan caramelizes everything, giving it a richer, deeper flavor and color.

If you know this ahead of time, and you're OK with it, then go for it! Still plan on adding the sweet potato/corn at a later point in the recipe so it doesn't over cook.


Tom Monahan
PCC Natural Markets

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