{"id":1322,"date":"2018-11-02T13:00:28","date_gmt":"2018-11-02T16:00:28","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=1322"},"modified":"2018-10-31T13:34:42","modified_gmt":"2018-10-31T16:34:42","slug":"spicy-pork-and-sweet-potato-stew","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2018\/11\/02\/spicy-pork-and-sweet-potato-stew\/","title":{"rendered":"Spicy Pork and Sweet Potato Stew"},"content":{"rendered":"<header class=\"o-Ingredients__m-Header\">\n<div class=\"o-Ingredients__m-TextWrap\">\n<h3 class=\"o-Ingredients__a-Headline\"><span class=\"o-Ingredients__a-HeadlineText\">Ingredients<\/span><\/h3>\n<\/div>\n<\/header>\n<div class=\"o-Ingredients__m-Body\">\n<p class=\"o-Ingredients__a-Ingredient\">1 cup canned unsalted diced tomatoes<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">1 medium white onion, quartered<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">2 cloves garlic<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">1\/2 chipotle in adobo sauce, plus 1 tablespoon of the sauce<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">2 tablespoons vegetable oil<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">1 large pork tenderloin, trimmed and cut into 1-inch chunks (about 1 1\/2 pounds)<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">Kosher salt and freshly ground black pepper<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">1 tablespoon chili powder<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">One 8-ounce sweet potato, peeled and cut into 1\/2-inch chunks<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">2 cups low-sodium chicken broth<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">1 tablespoon pickled jalapenos<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">1 cup 2 percent Greek yogurt<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">1\/4 medium head red cabbage<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">1 medium Haas avocado<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">1 lime<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">1\/2 cup loosely packed fresh cilantro<\/p>\n<p class=\"o-Ingredients__a-Ingredient\">Eight 6-inch corn tortillas, warmed<\/p>\n<header class=\"o-Method__m-Header\">\n<div class=\"o-Method__m-TextWrap\">\n<h3 class=\"o-Method__a-Headline\"><span class=\"o-Method__a-HeadlineText\">Directions<\/span><\/h3>\n<\/div>\n<\/header>\n<section id=\"mod-recipe-method-1\" class=\"o-Method\">\n<div class=\"o-Method__m-Body\">\n<ol>\n<li class=\"o-Method__m-Step\">Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.<\/li>\n<li class=\"o-Method__m-Step\">Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1\/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1\/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.<\/li>\n<li class=\"o-Method__m-Step\">Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.<\/li>\n<li class=\"o-Method__m-Step\">Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.<\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"https:\/\/food.fnr.sndimg.com\/content\/dam\/images\/food\/fullset\/2014\/6\/17\/1\/FN_30-Minute-Spicy-Pork-Sweet-Potato-Stew_s4x3.jpg.rend.hgtvcom.966.725.suffix\/1406257018420.jpeg\" \/><\/p>\n<\/div>\n<\/section>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 cup canned unsalted diced tomatoes 1 medium white onion, quartered 2 cloves garlic 1\/2 chipotle in adobo sauce, plus 1 tablespoon of the sauce 2 tablespoons vegetable oil 1 large pork tenderloin, trimmed and cut into 1-inch chunks (about 1 1\/2 pounds) Kosher salt and freshly ground black pepper 1 tablespoon chili powder [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-1322","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1322","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=1322"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1322\/revisions"}],"predecessor-version":[{"id":1323,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1322\/revisions\/1323"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=1322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=1322"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=1322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}