Pork with braised cabbage leaves

Ingredients:

• 700 g pork tenderloin, cut into small pieces
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 cup olive oil, plus more for drizzling
• 700 g sweet potatoes, peeled and cut into pieces
• 1/2 onion, finely chopped
• 4 cloves of garlic, 3 of them chopped and 1 finely grated
• 450 g frozen kale, thawed and patted dry
• 3 cups chicken broth
• 1 cup chopped parsley
• Thinly sliced ​​red jalapeño pepper, for serving

Preparation:

1. Combine the pork, cumin, and paprika in a bowl; season with salt and pepper and toss to combine. Heat a large saucepan or Dutch oven over high heat; add 2 tablespoons olive oil. Add the pork in a single layer and cook, undisturbed, until browned, about 2 minutes. Stir and continue cooking, stirring, until browned, 4 to 5 minutes; remove to a plate.
2. Add the remaining 2 tablespoons olive oil, sweet potato, onion, chopped garlic, and 1/4 teaspoon salt to the pot. Cook over high heat, stirring occasionally, until the onion softens, about 2 minutes. Add the cabbage, chicken broth, and 1 cup water; cover and bring to a boil. Uncover, reduce heat to medium, and simmer until the vegetables are tender, 8 to 10 minutes.
3. Reduce heat to low. Transfer 1 cup of vegetables with a little broth to a blender; add parsley, grated garlic, and 1/4 cup water and puree. Return the pork to the pan and cook until cooked through, about 2 minutes. Stir in the vegetable puree and heat through; season with salt and pepper. Divide the pork and vegetables among bowls, top with sliced ​​jalapeños, and drizzle with olive oil.