I decided to try making it with sweet potatoes this past week and my husband and brother loved it. To be perfectly honest, I preferred the traditional version made with yellow or russet potatoes. This was still a delicious soup and I did like it with the sweet potatoes. I am sharing both versions with you today. If you really love sweet potatoes, you will love this soup. If you prefer the more traditional version, simply use standard potatoes instead. Either way you make it, this soup is fantastic.
Sweet Potato and Pork Green Chile Stew
1 lb lean pork stew meat – chopped into ½” pieces
¼ cup arrowroot powder or flour
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
1 tablespoon olive oil
½ yellow onion, chopped into 1/2 “ pieces
3 large cloves garlic, minced
7 oz can green chiles, chopped small
28 oz can salsa verde or green chile sauce
3 cups chicken stock
½ teaspoon kosher salt, adjust to taste
2 WHITE sweet potatoes (not jewel yams) OR 4 medium golden potatoes, peeled and diced small (approx. 4 cups of diced potatoes)
Combine the pork, arrowroot, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside. In a large pot over medium heat, warm the oil. Add the garlic and onion and sauté until translucent, approximately 2-3 minutes.
Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, salsa verde, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.
Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes.
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