Mexican-Style Pork and Sweet Potato Slow Cooker Stew
0
Points®
Total time: 7 hr 20 min • Prep: 20 min • Cook: 7 hr • Serves: 4 • Difficulty: Easy
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 bell pepper
1 small, use a small poblano chile
Uncooked lean trimmed pork loin
1 pound(s), boneless pork roast, cut into 1-inch chunks
Chicken broth
½ cup(s)
Sweet potato
1 small, peeled and cut into 1-inch pieces
Onion
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(es)
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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