Mexican-Style Pork and Sweet Potato Slow Cooker Stew

Mexican-Style Pork and Sweet Potato Slow Cooker Stew
Print Recipe
Don't let the additional steps to char the peppers dissuade you from trying this one-pot meal, because the results are to-die-for good! (If your morning is super busy, we suggest doing all the prep before bed and storing in the fridge overnight, then putting the ingredients in the crockpot before you leave for the day.) This hearty stew stands on its own, or you can serve it with cornbread.
Servings Prep Time
4 1.5-cup servings 20 minutes
Cook Time Passive Time
7 hours 10 minutes
Servings Prep Time
4 1.5-cup servings 20 minutes
Cook Time Passive Time
7 hours 10 minutes
Mexican-Style Pork and Sweet Potato Slow Cooker Stew
Print Recipe
Don't let the additional steps to char the peppers dissuade you from trying this one-pot meal, because the results are to-die-for good! (If your morning is super busy, we suggest doing all the prep before bed and storing in the fridge overnight, then putting the ingredients in the crockpot before you leave for the day.) This hearty stew stands on its own, or you can serve it with cornbread.
Servings Prep Time
4 1.5-cup servings 20 minutes
Cook Time Passive Time
7 hours 10 minutes
Servings Prep Time
4 1.5-cup servings 20 minutes
Cook Time Passive Time
7 hours 10 minutes
Ingredients
Servings: 1.5-cup servings
Instructions
To Char Peppers:
  1. Gas Range Instructions: 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.
  2. Electric Range Instructions: Broil poblano on high, 3 inches from flame, turning occasionally, until charred on all sides.
  3. Place poblano in a plastic or paper bag; close bag and set aside for 10 minutes to steam.
  4. 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.
Making the Stew:
  1. Place pork, chiles, broth, sweet potato, onion, tomatoes, cumin, salt and pepper in 5-quart slow cooker. Stir well.
  2. Cover and cook on LOW setting for 6 to 7 hours.
  3. In the last 30 minutes of cooking, add cilantro and oregano.
  4. Just before serving, add lime juice and salsa and stir well. Top with sour cream, avocado slices and additional cilantro to garnish if desired.
Recipe Notes

Don't let the additional steps to char the peppers dissuade you from trying this one-pot meal, because the results are to-die-for good!

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Jordana Bowen

Creative Director & Editor-In-Chief at KitchenFable Publishing, Inc.
Jordana has years of experience in web and graphic design,copywriting and journalism, along with a BA in English from Portland State University. An accomplished home cook who has never met a cuisine she didn't like, Jordana enjoys nerding out on the latest nutrition research. She lives with her husband, Jake, and her beautiful 2-year-old daughter, Caia, in Forest Grove, Oregon.

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