Mexican Pork & Sweet Potato Stew

It is so cold today I started looking for come good old comfort food. This recipe definitely warms things up. From the Recipe Cove website.

1 Tbsp. olive oil
1 1/4 lb. pork tenderloin, cut bite-size
1 1/2 lbs. sweet potatoes, peeled and cubed
2 poblano chile peppers, seeded and sliced
1 cup chopped onion
1 Tbsp. chopped garlic
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1 can (14 oz) reduced-sodium chicken broth
1/2 cup water
1 cup frozen corn kernels
1 1/2 cups salsa
Garnish: chopped cilantro and tortilla chips

Instructions:

1. Heat 2 tsp. of the oil in a deep nonstick skillet. Add pork; cook over medium-high heat 7 minutes or until browned. Transfer pork to a plate.

2. Heat remaining 1 tsp. oil in skillet. Add potatoes, peppers and onion. Cover; cook 5 minutes, stirring, until peppers and onion soften slightly.

3. Stir in garlic, cumin and cinnamon; cook a few seconds until fragrant. Add broth and water; bring to a boil. Add corn; cover and cook 5 minutes or until vegetables soften.

4. Stir in salsa and pork; heat through. Sprinkle servings with cilantro and tortilla strips if desired.