I’m starting a new series of recipes, and this Chipotle Pork and Sweet Potato Stew is the first. Full disclosure: this series is partly motivated by practicality — I’m planning ahead for our upcoming home remodel and moving into a small studio while the work is done, so I need simple, freezer-friendly meals.
Chipotle Pork and Sweet Potato Stew
We’re remodeling our kitchen and an original 1942 bathroom, so the whole house will be gutted. I’m grateful we have an Airbnb to use while the work’s happening — it has a kitchen and a bathroom — but it’s a small studio, so I won’t be cooking as much as usual. That’s why I’m focusing on easy meals that freeze well.
Freezer Meals
I’m not great at using my freezer for ready-to-eat meals — I tend to forget what’s stored. With demo day approaching and less kitchen access ahead, I’m making an effort to prepare make-ahead meals you can freeze and reheat. I’ll share recipes designed to freeze well and will adapt older favorites when appropriate.
This stew is streamlined for low effort but still flavorful. There’s an optional extra step in the notes if you want to deepen the sauce, but the recipe works well with the simpler method.
Chipotle Pork and Sweet Potato Stew
Whether you freeze it for later or make it now, this simple, satisfying stew comes together quickly and stores well for busy times.
- Author: Simone Miller
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
Ingredients
- 1 large white onion, peeled and quartered
- 3 cloves garlic, peeled
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 chipotle in adobo sauce, plus 2 teaspoons of the sauce
- 1 1/2 pounds pork tenderloin, cut into 1-inch pieces
- 1 large sweet potato, peeled and diced into 1-inch chunks
- Small handful cilantro, roughly chopped
- 1–2 limes
- Pickled jalapeños for serving (optional)
- Avocado for serving (optional)
Instructions
If freezing for later:
- Place the onion, garlic, smoked paprika, cumin, coriander, salt, tomatoes, chipotle, and adobo sauce in a blender. Puree until mostly smooth.
- Combine the sauce, pork, and sweet potato in a freezer-safe zip-top bag or container. Label and freeze. When ready to cook, transfer the contents to your pressure cooker or Instant Pot and follow the cooking steps below. No need to thaw; the cooker will take longer to reach pressure when starting from frozen.
If making right away:
- Place the onion, garlic, smoked paprika, cumin, coriander, salt, tomatoes, chipotle, and adobo sauce in a blender. Puree until mostly smooth.
- Combine the sauce, pork, and sweet potato in the insert of your pressure cooker. Lock the lid and set the valve to “sealing.” Cook at high pressure for 8 minutes.
- When the timer finishes, turn the cooker off. Carefully release the pressure by switching the valve to “venting” using a towel and keeping your face away from the steam.
- Stir in the cilantro and squeeze in the juice from one lime. Serve with extra lime wedges, pickled jalapeños, and avocado if desired.
Notes
Optional extra step for deeper flavor: Slice the garlic and sauté the onion in a tablespoon of oil over medium-high heat until browned (about 4–5 minutes). Add the sliced garlic, smoked paprika, cumin, and coriander and cook for another minute until fragrant. Add this mixture to the blender with the salt, tomatoes, chipotle, and adobo sauce, then blend and continue with the recipe above.
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