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chipotle pork and sweet potato stew

Chipotle Pork and Sweet Potato Stew

  • Author: Simone Miller
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Main Course

Description

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


Scale

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)
  • 12 limes
  • pickled jalapeños, (for serving, optional)
  • avocado, (for serving, optional)

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.

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.