Pork and Collards Stew

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1 1/2 pounds pork tenderloin, cut into 1- to 1 1/2-inch pieces

2 teaspoons ground cumin

1 teaspoon smoked paprika

Kosher salt and freshly ground pepper

1/4 cup extra-virgin olive oil, plus more for drizzling

1 1/2 pounds sweet potatoes (preferably white), peeled and cut into 1-inch chunks

1/2 white onion, finely chopped

4 cloves garlic, 3 sliced and 1 finely grated

1 pound frozen chopped collard greens, thawed and patted dry

3 cups low-sodium chicken broth

1 cup chopped fresh parsley

Thinly sliced red jalapeno pepper, for topping