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Pork and Sweet Potato Stew on a plate
Andrew Fowler

Pork and Sweet Potato Stew

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Prep Time 25 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless pork shoulder cut into 1-inch cubes
  • 1 1/2 tsp kosher salt
  • 3/4 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 large yellow onion diced
  • 3 garlic cloves minced
  • 1 can 14.5 oz diced tomatoes
  • 4 cups low-sodium chicken broth
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 2 lbs sweet potatoes peeled and cut into 1 1/2-inch cubes
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 tbsp red wine vinegar

Method
 

  1. Season pork with salt and pepper. Brown in oil over medium-high heat in two batches, about 6 minutes each.
  2. Transfer to a 6-quart slow cooker; add onion, garlic, tomatoes, broth, cumin, paprika, and coriander.
  3. Cover; cook on low for 3 1/2 hours.
  4. Stir in sweet potatoes and chickpeas. Cover; cook 3 1/2 to 4 hours more until pork is tender and potatoes yield to a spoon.
  5. Stir in vinegar; rest uncovered for 10 minutes to let broth settle.
  6. Taste for salt; break apart only the largest pork pieces before serving.