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Rustic Pork & Sweet Potato Stew
For this hearty, soul-satisfying stew, Chef Dustin braises tender, succulent pork shoulder with smoky bacon, caramelized sweet potatoes, hearty collard greens and kale, fresh corn kernels, red bell pepper, and fragrant Basmati rice in a rich, savory, perfectly seasoned stock of aromatic vegetables, fresh thyme, and spices like sweet paprika. It’s a generously portioned, vegetable- and protein-packed meal—that still clocks in under 500 calories per serving. Pair it with a fresh green salad or your favorite bread (cornbread would be ideal), and dig in anytime you’re craving something homey and comforting.
Nutritional facts
Protein
32g
Carbs
38g
Calories
460
Fat
20g
Ingredients
Celery Salt, Bacon, Brown Sugar, Sweet Potatoes, Carrots, Canned Corn, Red Wine Vinegar, Vegetable Base, Onion Powder, Garlic Powder, Black Pepper, Cilantro, Garlic, Collard Greens, Sweet Paprika, Sugar, Onion, Basmati Rice, Kosher Salt, Shallot, Kale, Red Bell Pepper, Cayenne Powder, Mustard Powder, Pork Shoulder
Reviews
4.1
Based on 100 reviews
Robynn Jackson · 01/10/25
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About Dustin Taylor
With over 20 years of experience, Taylor brings a unique take on menu creation, a strong leadership presence and positive vibe. Taylor spent time as the Chef in the Southern California kitchens of The Anchor in Venice, Michael’s Santa Monica, and Comme Ca in West Hollywood. Taylor has trained alongside Michelin-rated talent in restaurants such as Alain Ducasse and Daniel Boulud, as well as worked with star chefs like Antonia Lofaso, Curtis Stone, and Marcel Vigneron.
As an alum and winner on food network he brings a certain flair and style to his food which can be translated in many ways. Taylor designs clever menus curating locally sourced and inspired dishes with the freshest ingredients. As a Santa Monica Farmer’s Market regular Taylor will also lend his ideation and experience to guide the food through seasons.
Taylor, a proud dad who lives and breathes positivity, is motivated by everything from the season to his surroundings to old-school cookbook recipes. He likes to experiment with ideas, incorporate the season’s peak ingredients, transform classics into something new, and introduce dishes that people don’t even know they love yet.
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