Mexican-Style Pork And Sweet Potato Slow Cooker Stew

By á-170456

Ingredients

• 1 small green pepper (use a small poblano chile)
• 1 pound lean pork loin boneless pork roast cut 1" cubes
• 1/2 cup canned chicken broth
• 1 large sweet potato peeled, and cut into 1" cubes
• 1 small onion chopped
• 14 1/2 ounces canned diced fire-roasted tomatoes undrained
• 1/2 teaspoon ground cumin
• 1/2 teaspoon table salt
• 1/4 teaspoon freshly-ground black pepper
• 1 tablespoon fresh lime juice

Preparation

Step 1

Turn on a stovetop burner and place poblano chile over open flame; carefully turn to char on all sides. Place poblano in a plastic or paper bag; close bag and set aside 10 minutes to steam. Rub poblano skin off with 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.)

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.

This recipe yields 4 servings; about 1 1/2 cups per serving.

Points® Value: 5