Total time: 7 hr 20 min • Prep: 20 min • Cook: 7 hr • Serves: 4 • Difficulty: Easy

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.