Photo of Mexican-style pork and sweet potato slow cooker stew by WW

Mexican-style pork and sweet potato slow cooker stew

Total Time
7 hr 20 min
20 min
7 hr
The low and slow cooking of the slow cooker marries Mexican spices with lean pork and sweet potatoes in this hearty stew that’s the perfect comfort food for a winter day. Poblanos are a mild chile pepper, and charring gives them a smoky flavor and soft, tender texture. If you don’t have a gas stove, you can blister the peppers in the oven. Place the peppers on a baking sheet, and roast them at 400°F for 20 minutes, turn them, and roast for another 20 minutes until the skin is charred and the peppers are tender. If you can’t find poblanos, substitute a bell pepper for an equally mild dish. Top each serving with a spoonful of fat-free sour cream and a sprinkling of chopped fresh cilantro, if desired.


Poblano chile pepper

1 small

Uncooked lean trimmed pork loin

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

Chicken broth

½ cup(s)

Uncooked sweet potato

1 large, peeled and cut into 1-inch cubes


1 small, chopped

Canned diced tomatoes

14½ oz, fire-roasted, undrained

Ground cumin

½ tsp

Table salt

½ tsp

Black pepper

¼ tsp

Fresh lime juice

1 Tbsp


  1. 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.)
  2. 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.