- 1 cup canned unsalted diced tomatoes
- 1 medium white onion, quartered
- 2 cloves garlic
- 1/2 chipotle in adobo sauce, plus 1 tablespoon of the sauce
- 2 tablespoons vegetable oil
- 1 large pork tenderloin, trimmed and cut into 1-inch chunks (about 1 1/2 pounds)
- Kosher salt and freshly ground black pepper
- 1 tablespoon chili powder
- One 8-ounce sweet potato, peeled and cut into 1/2-inch chunks
- 2 cups low-sodium chicken broth
- 1 tablespoon pickled jalapenos
- 1 cup 2 percent Greek yogurt
- 1/4 medium head red cabbage
- 1 medium Haas avocado
- 1 lime
- 1/2 cup loosely packed fresh cilantro
- Eight 6-inch corn tortillas, warmed
- Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.
- Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.
- Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.
- Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.
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