chipotle pork and sweet potato stew (Instant Pot & Freeze-able!)

I have a whole new category of recipes I want to share with you, and this Chipotle Pork and Sweet Potato Stew is the first of the series. I feel like I need to come clean about that right off the bat- this series of recipes is mostly coming from a place of selfishness.

Chipotle Pork and Sweet Potato Stew

Here’s the deal: We are starting a remodel in January. After living in our home for 10 years with a pretty outdated kitchen and a VERY outdated bathroom (we’re talking original 1942 tile, and that shit is pink), we are going for it. And since our house is tiny, remodeling the kitchen and (only) bathroom basically means the whole house is going to be gutted.

The fact that we have an Airbnb apartment we can move into while our house is being torn apart is something that I am beyond grateful for- we’ll still have a kitchen! And a bathroom!

Still, that apartment is a studio, and even though it has a cute little gas stove and more counter space than the average studio, I’m not planning on cooking in it nearly as much as I do normally. So I’m planning ahead with…

Freezer Meals!

This is probably a good time to mention that I am the absolute worst at making the most of my freezer. It’s just not how I think. Sure, I freeze chicken backs and veggie scraps for broth. But freezing food ahead of time with the intention of eating it at a later date? That food is doomed to be forgotten and die a sad, slow, freezer-burned death.

But with the anticipation of the house being torn apart (demo day!!!) and moving into a tiny apartment with no dishwasher, I’m trying real hard to change my ways. Based on my thorough research (asking you questions on Instagram), you are also looking for ways to make it easier to get food on your table. So as I create new recipes that are freeze-able, I will share them here with you. I’ll also go through the archives and adapt any published Zenbelly recipes that are applicable.

A note: Since low-effort is the name of the game here, I made this recipe as streamlined as possible. But since I’m also a big fan of building flavors, I am giving the option (in the notes section of the recipe) of one extra step to add more depth to the sauce. You can take this step if you have time, or skip it if you don’t. I went with the simpler version when I made this, and I still really liked it.

Don’t have an Instant Pot yet? This one is great!

Rather not use plastic bags for freezing? Here are some great options for glass containers.

Chipotle Pork and Sweet Potato Stew

★★★★★ 5 from 4 reviews

• Author: Simone Miller
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Main Course

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Description

Whether you’re freezing it for later, or making it right away, this simple and satisfying stew takes only minutes to make! 

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Ingredients

• 1 large white onion, (peeled and quartered)
• 3 cloves garlic, (peeled)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sea salt
• 1 14-ounce can fire roasted diced tomatoes
• 1 chipotle in adobo sauce, (plus 2 teaspoons of the sauce)
• 1 1/2 pounds pork tenderloin, (cut into 1-inch pieces)
• 1 large sweet potato, (peeled and diced into 1-inch chunks)
• 1 small handful cilantro, (roughly chopped)
• 1–2 limes
• pickled jalapeños, (for serving, optional)
• avocado, (for serving, optional)

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Instructions

If freezing for later:

1. Place the onion, garlic, smoked paprika, cumin, coriander, salt, tomatoes, chipotle and sauce in a blender. Puree until mostly smooth.
2. Combine the sauce, pork, and sweet potato in a zip top bag of freezer-safe container. Label and freeze. When ready to cook, simply transfer the contents to your Instant Pot and proceed with the recipe below. No need to thaw or adjust cooking times, but it will take longer for your Instant Pot to come up to pressure, so keep that in mind.

If making right away:

1. Place the onion, garlic, smoked paprika, cumin, coriander, salt, tomatoes, chipotle and sauce in a blender. Puree until mostly smooth.
2. Combine the sauce, pork, and sweet potato in the insert of your pressure cooker. Lock on the lid, making sure the valve is set to “sealing” Set to 8 minutes high pressure.
3. After the 8 minutes are up, switch the pressure cooker to off, and – using a towel and making sure your face is not over the pressure cooker – turn the valve to “venting” to release the pressure.
4. Stir in the cilantro and squeeze in the juice from one of the limes. Serve with additional lime wedges, pickled jalapeños, and avocado, if desired.

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Notes

optional extra step(s): Slice the garlic instead of leaving it whole. Sauté the onion in a medium skillet over medium-high heat with a teaspoon of avocado oil. Once it’s browned (about 4-5 minutes), add the garlic, smoked paprika, cumin, and coriander. Cook for a minute more or until the mixture is very fragrant. Add to the blender with the salt, tomatoes, chipotle, and adobo sauce. Blend and proceed with step 2. 

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