Pork Tinga and Sweet Potato Pot Pie

Name: Pork Tinga and Sweet Potato Pot Pie
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 4 tablespoons, unsalted butter, cut into 4 pieces; 3 tablespoons, heavy cream; 1 teaspoon, salt; 2 teaspoons, dark brown sugar; 3 pounds, sweet potatoes (about 3 large or 4 medium potatoes), peeled, quartered lengthwise, and cut crosswise into 1/4-inch slices; 1 , large egg, lightly beaten; , Ground black pepper; 2 pounds, boneless pork loin (preferably blade end), cut into thin strips; , Salt and ground black pepper; 6 teaspoons, vegetable oil; 1 pound, chorizo sausage, quartered lengthwise and then cut crosswise into 1/4-inch-thick pieces; 2 , medium onions, minced; 2 tablespoons, water; 8 , medium garlic cloves, minced or pressed through a garlic press; 3 , canned chipotle chiles in adobo sauce, minced; 1 (28-ounce) can, diced tomatoes, drained; 3 1/2 cups, low-sodium chicken broth; 2 tablespoons, brown sugar; 1 tablespoon, coarsely chopped fresh oregano leaves; 1/2 cup, toasted pumpkin seeds (optional)

Main Courses
Latin America & Caribbean
Mexican
Fruits & Vegetables
Meat
Pork
Vegetables
Savory Pies & Tarts

We paired this classic Mexican pork and sausage stew with an unconventional topping: mashed sweet potatoes.

SERVES 6 to 8

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