One Pot Spicy Pork and Sweet Potato Stew
- 1 red onion
- 2 stalks celery
- 2 sweet potatoes
- 1/4 bunch fresh parsley
- 1 1/4 lb pork tenderloin
- 15 oz cooked black beans
- 2 tbsp. extra virgin olive oil
- 1 tbsp. minced garlic
- coarse sea salt, to taste
- ground black pepper, to taste
- 1 tsp. ground cumin
- 1/2 tsp. chili powder
- 2 tsp. Italian seasoning
- 1/2 tsp. crushed red pepper flakes
- 2 bay leaves
- 14 oz crushed tomatoes
- 2 c chicken broth
- Dice red onion and celery. Peel and cut sweet potatoes into 1 inch cubes. Chop parsley. Cut pork tenderloin into 1 inch cubes. Drain and rinse beans.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add red onion, celery, and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring frequently, until the veggies soften and develop a bit of color, approximately 3-4 minutes.
- Add pork tenderloin and sweet potatoes and cook, stirring occasionally, until the meat begins to brown, around 2-3 minutes.
- Add black beans and spices and stir to combine. Cook for another 30 seconds, or just until the spices become fragrant. Taste and season with additional salt and black pepper, if desired.
- Add crushed tomatoes and chicken stock and increase heat to high. Bring to boil, and then reduce heat to medium. Simmer, stirring occasionally, until pork is cooked through and the sweet potatoes are fork-tender, approximately 13-15 minutes.
- Remove from heat and discard bay leaves. Stir in 3/4 of fresh parsley, leaving the remaining for garnish. Taste and adjust seasonings, as desired.
- Top with remaining fresh parsley for garnish and serve immediately.