Recipe of the Week: Hearty Pork and Sweet Potato Stew

Serve up lots of crusty bread with this hearty, stick-to-your-ribs stew to soak up every last bit.

Ingredients

• 2 lb boneless pork shoulder, cut into 1-inch cubes

• 3 Tbsp Dijon mustard

• 1/2 cup all-purpose flour

• 1/4 tsp dried thyme

• 1/4 tsp crushed dried rosemary

• 3 Tbsp canola oil

• 2 cloves garlic, minced

• 2 cups low sodium chicken broth

• 2 medium sweet potatoes, peeled and cubed

• 1 (12 oz/341 mL) can kernel corn, drained and rinsed

• 1 medium onion, sliced

• 1/2 tsp dried thyme

• 1/2 tsp dried rosemary

• 1/2 tsp sea salt

• 1/4 tsp fresh ground black pepper

Instructions

In a large bowl, toss pork with mustard until evenly coated. In a large resealable plastic bag, combine flour, 1/4 tsp (1 mL) thyme and 1/4 tsp (1 mL) rosemary; add pork and shake to coat.

In a Dutch oven heat canola oil over medium-high heat. Add pork and brown cubes on all sides, about 3 minutes per side. Mix in garlic and cook 1 minute longer. Pour in chicken broth and bring to a boil. Scraping bottom of Dutch oven to loosen any brown bits. Reduce heat to medium low, cover and simmer for about 30 minutes or until pork is no longer pink.

Add sweet potatoes, corn, onion, thyme, rosemary, salt and pepper; cover and simmer 30 minutes more or until pork and potatoes are tender. Serve.

Canadian Food Focus