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Pork and Sweet Potato Stew
Melissa Hart

Pork and Sweet Potato Stew

Sweet potatoes can vanish in a slow cooker, so cut them big and add them halfway through. Pork shoulder, tomatoes and warm cumin make a savory stew rather than a sweet one. The orange cubes should yield to a spoon while still looking like cubes.
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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 the pork with the salt and pepper and brown it in two batches in the oil over medium-high heat, about 6 minutes per batch.
  2. Transfer the pork to a 6-quart slow cooker and add the onion, garlic, tomatoes, broth, cumin, paprika and coriander.
  3. Cover and cook on low for 3 1/2 hours.
  4. Stir in the sweet potatoes and chickpeas, cover again and cook until the pork is tender and the potatoes yield to a spoon, 3 1/2 to 4 hours more.
  5. Stir in the vinegar and let the stew stand uncovered for 10 minutes so the broth settles.
  6. Taste for salt and break apart only the largest pieces of pork before serving.