Categories: Entree, Mexican, Pork, Soup

Ingredients

• 1 tablespoon(s) olive oil
• 1 1/4 pound(s) pork tenderloin, cut into 1/2-in. pieces
• 1 1/2 pound(s) sweet potatoes, cut into 1/2-in. pieces
• 2 poblano peppers, seeded and sliced
• 1 medium onion , chopped
• 3 clove(s) garlic , finely chopped
• 1/2 teaspoon(s) ground cumin
• 1/4 teaspoon(s) ground cinnamon
• 1 can(s) (14 oz) low-sodium chicken broth
• 1 cup(s) frozen corn kernels
• 1 1/2 cup(s) salsa (we used Old El Paso Fresh Mexican Style Smooth Chipotle)
• Fresh chopped cilantro and tortilla strips, for serving

Directions

1. Heat 2 tsp of the oil in a deep nonstick skillet over medium heat. Add the pork and cook until browned, about 7 minutes. Transfer the pork to a plate.

2. Heat the remaining 1 tsp oil in the skillet. Add the potatoes, peppers and onion and cook, covered, stirring occasionally, until tender, 5 to 7 minutes. Add the garlic, cumin and cinnamon and cook, stirring for 1 minute.

3. Add the broth and 1/2 cup water and bring to a boil. Stir in the corn and simmer until the vegetables are tender, 4 to 5 minutes.

4. Stir in the salsa and pork and cook until heated through. Sprinkle with the cilantro and tortilla strips, if desired.

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