PG-tested

Autumn is the perfect time to think about stew. This recipe pairs sweet potatoes and pork with the spicy flavors of Mexico. Consider it a fiesta in your bowl. Tortilla strips add a nice crunch. My kids added shredded Cheddar cheese on top.

• 3 teaspoons olive oil, divided
• 1 1/4 pounds pork tenderloin, cut bite-size
• 1 1/2 pounds sweet potatoes, peeled and cubed
• 2 poblano chili peppers, seeded and sliced
• 1 cup chopped onion
• 1 tablespoon chopped garlic
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 14-ounce can chicken broth
• 1/2 cup water
• 1 cup frozen corn kernels
• 1 1/2 cups salsa
• Chopped cilantro and tortilla strips for garnish

Heat 2 teaspoons of oil in a deep nonstick skillet. Add pork and cook over medium-high heat 7 minutes or until browned. Transfer pork to a plate. Heat remaining teaspoon oil in skillet. Add potatoes, peppers and onion. Cover and cook 5 minutes, stirring, until slightly softened. Stir in garlic, cumin and cinnamon and cook for a few seconds until fragrant. Add broth and water, and bring to boil. Add corn. Cover and cook 5 minutes or until vegetables soften.

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

-- "Thursday Night Is Hearty Meat" (Filipacci, $12.99)

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