Spicy Pork and Sweet Potato Stew

Ingredients:

• 1 large pork tenderloin, trimmed and cut into 2cm pieces (about 0.7 kg)
• 1 cup canned chopped tomatoes without salt
• 1 medium white onion
• 2 cloves of garlic
• Half a chipotle pepper in adobo sauce + 1 tbsp sauce
• 2 tablespoons of vegetable oil
• 1 tbsp chili powder
• 1 sweet potato weighing 220 g, peeled and cut into 1 cm pieces.
• 2 cups lightly salted chicken broth
• 1 tablespoon pickled jalapeño peppers
• 1 cup Greek yogurt, 2% fat
• A quarter of a medium head of red cabbage
• 1 medium Hass avocado
• 1 lime
• 0.5 cup fresh cilantro
• 8 corn tortillas, 15 cm in diameter, warm

Preparation:

1. In a food processor, puree the tomatoes, onion, garlic, chipotle pepper, and adobo sauce until smooth.
2. Heat vegetable oil in a large Dutch oven or saucepan over medium-high heat until it begins to smoke. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper, and cook, undisturbed, until browned, about 2 minutes.
3. Turn the pieces over and fry until golden brown, about 1 minute. Sprinkle the meat with chili powder Add the tomato puree, sweet potato, chicken broth, 1/4 teaspoon salt, and a pinch of black pepper. Bring to a boil, reduce heat to medium, cover, and simmer until the meat is cooked through and the sweet potato is tender, about 15 minutes.
4. Meanwhile, prepare the toppings.Chop the jalapeño and mix it with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks, and slice the lime into wedges.
5. Divide the stew among deep bowls. Top with the yogurt mixture, garnish with cabbage, avocado, lime, and cilantro, and serve with tortillas.