Mexican Pork & Sweet Potato Stew

Mexican Pork & Sweet Potato Stew
From Woman's Day | August 21, 2008

Yield 6 servings

olive oil
1 1⁄4 lbs pork tenderloin, cut bite-size
1 1⁄2 lbs sweet potatoes, peeled and cubed 2 poblano chile peppers, seeded and sliced
1 cup chopped onion
1 chopped garlic
1⁄2 tsp ground cumin
1⁄4 tsp ground cinnamon
1 can (14 oz) reduced sodium chicken broth
1⁄2 cup water
1 cup frozen corn kernels
1 1⁄2 cups salsa (we used Old El Paso Fresh Mexican Style Smooth Chipotle)
Garnish: chopped cilantro, tortilla strips

1. Heat 2 tsp of the oil in a deep nonstick skillet. pork; cook over medium-high heat 7 minutes or until browned. Transfer pork to a plate.

2. Heat remaining 1 tsp oil in skillet. Add potatoes, peppers and onion. Cover; cook 5 minutes, stirring, until peppers and onion soften slightly.

3. Stir in garlic, cumin and cinnamon; cook a few seconds until fragrant. Add broth and water; bring to a boil. corn; cover and cook 5 minutes or until vegetables soften.

4. Stir in salsa and pork; heat through. Sprinkle servings with cilantro and tortilla strips if desired