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Photo of Mexican-Style Pork and Sweet Potato Slow Cooker Stew by WW

Mexican-Style Pork and Sweet Potato Slow Cooker Stew

4 - 5
PersonalPoints™ per serving
Total Time
7 hr 20 min
Prep
20 min
Cook
7 hr
Serves
4
Difficulty
Moderate
Turn up the heat in this stew by stirring in a quarter- to half-cup of your favourite salsa just before serving. Then add a dollop of fat-free sour cream as garnish.

Ingredients

Green pepper(s)

1 small, use a small poblano chile

Uncooked lean trimmed pork loin

1 pound(s), boneless pork roast, cut into 1-inch chunks

Canned chicken broth

½ cup(s)

Uncooked sweet potato(es)

1 small, peeled and cut into 1-inch pieces

Uncooked onion(s)

1 small, chopped

Canned diced tomatoes

14½ oz, fire-roasted, undrained

Cumin seeds

½ tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch

Fresh lime juice

1 tbsp(s)

Instructions

  1. Place poblano chile over open flame of stovetop. Char on all sides. Place in a plastic or paper bag. Close and set aside 10 minutes to steam. Rub off skin under cold running water with hands. Core, seed and dice chile. (Note: If you have an electric range, broil poblano chile on high 3 inches from flame, turning occasionally, until charred on all side. Follow remaining directions above.)
  2. Place pork in a 5-quart slow cooker. Add broth, sweet potato, onion, poblano chile, tomatoes, cumin, salt and pepper; stir. 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.

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