Hey all you Northeasters! I bet you are all so SICK of this snow and cold weather, huh?! Well, you to need to load up with this spicy pork and sweet potato soup. It will for sure keep you warm, plus it has a little kick that will make heat up even more! Super healthy, super delicious, MUST TRY.    
spicy pork soup photo credit: food network
  Ingredients:
  • 1 large pork tenderloin, trimmed and cut into 1-inch chunks (about 1 1/2 pounds)
  • 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
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 large sweet potato, peeled and cut into 1/2-inch chunks
  • 2 cups low-sodium chicken broth
  • 1 tablespoon pickled jalapenos
  • 1 cup daiya yogurt
  • 1/4 medium head red cabbage
  • 1 medium avocado
  • 1 lime
  • 1/2 cup loosely packed fresh cilantro
  Instructions:
  • 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.