Ingredients

• 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
• 1 large pork tenderloin, trimmed and cut into 1-inch chunks (about 1 1/2 pounds)
• Kosher salt and freshly ground black pepper
• 1 tablespoon chili powder
• One 8-ounce sweet potato, peeled and cut into 1/2-inch chunks
• 2 cups low-sodium chicken broth
• 1 tablespoon pickled jalapenos
• 1 cup 2 percent Greek yogurt
• 1/4 medium head red cabbage
• 1 medium Haas avocado
• 1 lime
• 1/2 cup loosely packed fresh cilantro
• Eight 6-inch corn tortillas, warmed

Instructions

1. Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.
2. 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.
3. 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.
4. 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.