8 oz ditalini, orzo or alphabets -- uncoo; ked 1 ts vegetable oil 1 lb lean, boneless pork loin - -cut into; 3/4-inch cubes 1/8 ts ground red pepper 1/8 ts black pepper 1 c chopped onion 1/2 c chopped celery 3 13 1/4 oz. cans beef broth -(fat-fre; e, low-sodium) 1 1/2 tb minced fresh rosemary; or.. -dried rosemary 1/2 ts salt 2 md sweet potatoes; peeled and -cut into 1-inc 2 c chopped fresh spinach 2 tb lime juice
Instructions
Heat oil in a large Dutch oven or pot until hot. Add pork; cook until no longer pink, about 4 to 5 minutes. Drain well. Toss pork with red and black pepper in a bowl; set aside.
Add 1/4 cup beef broth to pot; add onion and celery, and cook until tender. Add pork, remaining beef broth, rosemary and salt. Bring to a boil. Add pasta and sweet potatoes and boil, stirring occasionally, for 10 to 15 minutes or until pasta is done. Stir in spinach and lime juice. (Stew will continue to absorb liquid.) Serve immediately.
