main meals

Ingredients

	1 small poblano chile
	1 pound(s) lean pork loin, boneless pork roast, cut into 1-inch cubes
	1/2 cup(s) canned chicken broth
	1 large sweet potato(es), peeled and cut into 1-inch cubes
	1 small onion(s), chopped
	14 1/2 oz canned diced tomatoes, fire-roasted, undrained
	1/2 tsp ground cumin
	1/2 tsp table salt
	1/4 tsp black pepper
	1 Tbsp fresh lime juice

Instructions

• Turn on a stovetop burner and place poblano chile over open flame (use tongs or a long-handled fork to keep fingers away from flame); carefully turn to char on all sides. Place poblano in a plastic or paper bag; close bag and set aside for 10 minutes to steam. Rub poblano skin off with your hands under cold running water; core, seed and dice poblano. (Note: If you have an electric range, broil poblano on high, 3 inches from flame, turning occasionally, until charred on all sides. Follow remaining directions above.)
  
  
• Place pork in a 5-quart slow cooker. Add broth, sweet potato, onion, poblano chile, tomatoes, cumin, salt and pepper; stir well. Cover and cook on LOW setting for 6 to 7 hours. Add lime juice and stir well. Yields about 1 1/2 cups per serving.

Notes

• Serve with a spoonful of fat-free sour cream if desired.