“The season for enjoying the fullness of life — partaking of the harvest, sharing the harvest with others, reinvesting and saving portions of the harvest for yet another season of growth.” – Dennis Waitley
As I sit down to write my post for this week, I have conflicting emotions. Just how personal is a blog supposed to be? Do I write about “real emotions that are raw, fragile and a bit painful at times” or, “stick to the fluffy stuff that feels warm and fuzzy,” leaving you feeling all good inside but containing only a small portion of who I am, or what I value? I suppose the answer lies somewhere in the middle. It mirrors the tales of our lives, each taking a turn between fragile and warm, raw and fuzzy.
Today is a fragile and raw kind of day, just like the weather on this cold, blustery first day of November. One of those times when all I want to do is curl up in my favorite chair right next to the fire, pull out a good book, and get caught up in some magical moment that does not belong to me. To leave all the responsibilities, cares and concerns of the day far behind for a few precious moments, and just take care of me. The great thing is I am able to do this every once in a while. I have given myself permission to take care of myself when life seems a little raw. I finally understand that it is not selfish to stop and get off the merry go round for a time. Regroup, refocus, breathe and take a timeout. Life will still be waiting for me when I resurface and I will be all the better for it.
The month of November is a busy one, garlic, onions and leafy greens need to be put out in the garden, holiday gatherings to be planned, food prepared, gifts made or purchased, schedules coordinated, the list is endless. With all the busyness of the upcoming holidays it would be easy to focus on the tasks and forget about the people that we are bustling and striving for. I find that when I stop and take those needed moments for myself to reset and regroup, I have so much more to give to others and feel less put upon to do so. A wonderful side effect I would say and something worth thinking on.
I felt guilt for years taking time for me. Am I alone or have you felt guilty too? How do you handle your raw and fragile days?
Spicy Pork and Sweet Potato Stew
Today’s recipe is a simple, tasty, and delicious meal I like to make on cold, blustery fall days. Spicy Pork and Sweet Potato Stew warms you up from the inside out. The Chipotle spiciness is tempered with sweet potatoes and a hint of apple cider, a perfect combination that works well together. The recipe can easily be adapted for the slow cooker. As an added bonus, Spicy Pork and Sweet Potato Stew leaves the whole house filled with it’s wonderful aroma.
- 2 tablespoon olive oil (divided)
- 1 1/2 pounds boneless pork loin, cut into 1-inch cubes
- 1 onion, diced
- 6 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 1/2 teaspoon ground coriander
- 2 chipotle peppers in adobo sauce, minced, plus 2 tablespoons adobo sauce
- 1 1/2 cups apple cider
- 4 cups vegetable stock
- 2 large (about 1 pound) sweet potatoes or yams, peeled and cut into 3/4-inch cubes
- 1 cup fresh or frozen corn
- Salt and pepper, to taste
- Sour cream, for topping
- Heat 1 Tbsp oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the pork in batches and brown.
- Transfer to a bowl with a slotted spoon and set aside.
- Reduce the heat to low, add additional 1 tbsp oil, onion and garlic.
- Cook, scraping the browned bits from the bottom of the pot, until the onions are golden, about 10 minutes.
- Add reserved pork, cumin, coriander, chipotle peppers, adobo sauce, stir to combine.
- Pour in apple cider and vegetable stock and bring to a boil.
- Reduce heat to a simmer, cover, and cook for 1 hour, stirring occasionally.
- After 1 hour, add sweet potatoes and corn.
- Simmer until the pork is tender and potatoes are cooked through, 30 to 45 additional minutes.
- Add salt and pepper if necessary.
- Ladle into bowls and top with sour cream.
- For use with a slow cooker: after browning pork and vegetables, place everything in a slow cooker except the sweet potatoes and corn and combine. Cook at desired temperature adding sweet potatoes and corn during last few hours of cooking to prevent them for overcooking and getting mushy.
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This looks pretty good! Especially on a cold day!
Sondra @ Savers4Life recently posted…Simple Items to Cut from Your Budget to Save Money – Part 1
Thanks Sondra. This soup definitely warms you up from the inside out!
That looks delicious! And it looks perfect for those cooler fall and cold winter nights! Pinning…we’ll be trying it!
Michelle @ A Dish of Daily Life recently posted…Pita Panzanella Salad with Steak {Guest Post}
Thanks Michelle, It is one of my favorites. The nights are getting colder here now in Boise so it’s just about time to pull out my cast iron and make up at pot. Yum, I’ve been looking forward to it. Thanks for coming by for a visit and taking a moment to share.
Blessings,
Shari
In order to be able to give to others you must first have things to give. It is very important to be able to refill our batteries and take time to pamper ourselves. This stew is awesome! Thanks for coming and linking up at The Weekend Social. All posts get pinned on our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr ! I hope to see you there!
Katerina recently posted…Roasted, Cumin Cauliflower Pasta with Tahini Sauce
That is so true Katerina and a lesson that has taken me years to figure out. Thanks for stopping by and taking a moment to comment. I will be sure to stop in again this Thursday.
Blessings,
Shari
Shari,
I have never thought of adding sweet potatoes to a stew. I love sweet potatoes. I am going to have to try this. I like how it has a little sweet and a little kick with the cumin and peppers.
Thanks for sharing,
Diane
Sweet potatoes add great texture and flavor. I appreciate you stopping by. Always a pleasure.
Blessings,
Shari
I do so love using cast iron, I have a whole set and use them almost daily. Your stew looks wonderful. And yes I do feel guilty taking time alone, I wake up early so I can do just that, thats how I get my time in. Thanks for sharing this weekend.
Have a great day!!
Karren
Karren Haller recently posted…Weekend Fun Party and Featured Friends
Thanks for sharing Karen. I too get up early most days for that extra time just for me. I must admit it’s the best time of the day. Have a wonderful weekend.
Blessings,
Shari
Shari, I love the combination of pork and sweet potatoes, and the wonderful herbs you used. Then you cooked it all up in cast iron- lovely! 🙂 Pinning!
Joy @ Yesterfood recently posted…Sweet Potato Visitor Bread
Thank you Joy. This is one of my favorite fall soups. I am glad you enjoyed it.
Blessings,
Shari
As much as I love the summer and don’t want it to end, it is comfort foods such as this that make me so very excited for the fall weather. Pinned and shared. Will be trying very soon!! Thanks 🙂
Janine Huldie recently posted…Step into Summer & July GLOSSYBOX
In my neck of the woods out in the sticks of Idaho the air is beginning to have that bit of nip to it in the evenings. I love it. I enjoy all the seasons in turn but am always excited when it is time for the changing of the seasons. Great anticipation sets in for all that is to come. Secretly in my heart of hearts, fall is my favorite. 🙂 Thanks for stopping in friend, always a pleasure.
Blessings,
Shari
Thanks for the recipe. I love using sweet potato in savory dishes.
About your question: Taking care of yourself is vital so that you can take care of everything else. I think guilt haunts us all at times, but we’re only human.
Julie V. recently posted…Garlic Ranch Pizza with Bacon
Thanks Julie for sharing. I agree about the guilt. For me, giving myself permission to take care of me has helped tremendously with the feelings of guilt that come along. Have a wonderful weekend!
Blessings,
Shari
I made this and it was good, but your picture looks more like a stew and mine definitely came out like a soup. It was very tasty, but unfortunately my throat didn’t like the chipotle. Is there something you did to yours that’s not in the recipe, because I think my family would have liked it better had it been more “stewy?” Thanks:)
Hi Michele, I let the stew cook for quite a while, thus creating a more stew like consistency as the sweet potatoes soften and break up. I have made this stew several times and I admit each time the consistency is a bit different. Somedays it is definitely more soupy than stewish. An easy fix when the consistency is too thin would be to add a cornstarch paste to the soup to thicken it up. 3-4 tbsp cornstarch to 1/4 cup water, shaken well and poured into the hot stew while stirring should do the trick. Also Chipotles are HOT. My husband likes it this way, but I cut the heat in my portion with a little yogurt or sour cream on top. You can also cut the amount of chipotles in half. Hope this helps and thanks so much for taking the time to write.