For the Super Bowl I made a metric ton of carnitas. Ok, maybe not a metric ton, but enough that we have a TON of leftovers. To get rid of said leftovers and some carrots we had in our box from Washington’s Green Grocer, I decided to make a stew. Sadly, I didn’t have enough carrots, so I added some sweet potatoes. And voila! A lovely meal for a winter Monday.
Curried Sweet Potato Carrot Stew
5 carrots, peeled and chopped
1 sweet potato, peeled and chopped
1 onion, diced
1 Tb olive oil
4 cloves of garlic, minced
up to 6 c of chicken stock (preferably low sodium)
1/2 tsp each of oregano, cumin, coriander, and cayenne
1 Tb of curry powder
1 Tb of garam masala (a personal fave)
2 cups of shredded pork carnitas
- Saute onions and garlic in a large pot over medium-high heat.
- Once the onions and garlic are tender, add in the carrots, sweet potatoes, and spices. Cook for about 4 minutes, until the vegetables begin to get tender.
- Add in 4 cups of the chicken stock. Simmer until the vegetables are fork tender (about 20 min).
- Remove from the heat, and use an immersion blender to puree the vegetables. I liked it a little chunkier, so I didn’t blend it all the way. If you want a smoother soup, puree to your heart’s content! If you’d like it a little thinner, add in more chicken stock.
- Stir in the carnitas and serve with a dollop of Greek yogurt. Delish!