Mexican-style pork and sweet potato slow cooker stew
4
Points®
Total Time
7 hr 20 min
Prep
20 min
Cook
7 hr
Serves
4
Difficulty
Moderate
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.
Ingredients
Poblano chili pepper
1 small
Uncooked lean boneless pork loin roast
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
Onion
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