Sweet Potato and Pork Stew
Sweet Potato and Pork Stew is a rich, hearty stew flavored with nutmeg, sage, and apple-cranberry juice. It is a meal in itself for a chilly winter night or when unexpected guests drop in. Serve with salad and thick buttered slices of warmed whole-grain bread.
- 1 pork loin roast (2½ – 3 lb), cut into to 1½” cubes
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 – 4 tablespoons flour
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 stalks celery, sliced very thin on the diagonal
- 3 large cloves garlic, minced (adjust to taste)
- 2 cups chicken broth (canned or homemade)
- 1¼ cups apple-cranberry juice
- 1 cup water
- 2 large sweet potatoes, peeled and cut into 1” cubes
- 1 – 2 tablespoons fresh sage, snipped
- Grated fresh nutmeg (or ground nutmeg)
- Fresh sage leaves
- Prepare the vegetables (onions, celery, garlic, sweet potatoes).
- Mix the broth, juice and water – set aside.
- Have the sage and nutmeg ready to use.
- Place the cubed pork in a large bowl
- Season with salt and pepper.
- Add the flour and toss to coat the pork.
- Place1 tablespoon oil over medium-high heat in a 5- to 6-quart Dutch oven.
- When oil is hot, add half the pork and brown on all sides.
- Remove from the pan with a slotted spoon – set aside.
- Add another tablespoon of oil and remaining pork – brown on all sides.
- Remove pork from pan – set aside with first batch of pork. (Save the flour in the bowl)
- Add remaining tablespoon oil to the Dutch oven and sauté onion and celery for ~ 5 to 7 minutes or until tender and transparent.
- Stir in garlic and sprinkle with any remaining flour – stir to coat.
- Slowly stir in broth, juice, and 1 cup water – stirring continuously with a wooden spoon.
- Return pork to pan – then, add sweet potatoes and sage.
- Bring to a boil – then, immediately reduce heat to a simmer, cover, and cook 20 to 25 minutes until potatoes and pork are tender.
- Season to taste with salt and pepper.
- Serve in warm bowls – sprinkled with nutmeg and fresh sage leaves.