Ingredients

• 12 ounces pork tenderloin, trimmed and cut into 3/4-inch chunks
• Salt & freshly ground pepper, to taste
• 2 teaspoons canola oil, divided
• 1 large onion, coarsely chopped (1 1/2 cups)
• 1 large green bell pepper, seeded and chopped (1 1/2 cups)
• 3 large clov garlic, minced
• 2 tablespoon curry powder
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 2 cups reduced-sodium chicken broth
• 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch chunks (5 cups)
• 1/2 cup chopped tomatoes, fresh or canned
• 2-3 Scotch bonnet chiles, pierced all over with a fork
• 1 bay leaf

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Cooking Directions

Step 1

Season pork with salt and pepper. Heat 1 teaspoon oil in a Dutch oven or heavy soup pot over high heat. Add pork and cook, stirring occasionally, until browned on all sides, about 6 minutes. Transfer to a plate lined with paper towels and set aside.

Step 2

Reduce heat to medium and add remaining 1 teaspoon oil to pot. Add onion and bell pepper and cook, stirring, until vegetables are soft, about 5 minutes. Add garlic, curry powder, thyme, allspice and cinnamon; cook, stirring, until fragrant, about 1 minute more.

Step 3

Add broth, sweet potatoes, tomatoes, chiles and bay leaf. Bring to a simmer, reduce heat to low. Cover and simmer, stirring occasionally, until sweet potatoes are very tender and the sauce has thickened, 15 to 20 minutes.

Step 4

Add reserved pork and cook until heated through, about 3 minutes. Remove chiles and bay leaf. Adjust seasonings and serve.