Saturday, April 9, 2011

Cuban Pork and Sweet Potato Stew

Judy and I had a full day of activities planned for yesterday so I wanted to prepare our dinner ahead of time.  I did a web search for something that I could make in the slow cooker and came across today’s featured recipe.  Just the name of the dish got my juices flowing. The result was an incredibly flavorful comfort food with many levels of taste. Savory at first, it has a zesty finish compliments of the lime juice and cilantro.

From our kitchen to yours.  Enjoy the adventure.


Cuban Pork and Sweet Potato Stew
1 pound Sweet Potatoes, peeled and cut into ½ inch cubes

1 pound lean Pork Tenderloin, trimmed of fat and cut into ¾ inch chunks

14 ½ oz canned Diced Tomatoes

4 oz can of diced green chilies

4 cloves Garlic, minced

¼ cup Orange juice, freshly squeezed

2 medium Scallions, chopped, green parts only

½ tsp Salt, or to taste

¼ tsp Cumin, ground

¼ tsp Black Pepper, freshly ground

1 ½ Tbsp Lime juice, freshly squeezed

2 Tbsp Cilantro, fresh, chopped


Place all ingredients except the Lime Juice and Cilantro in a 4 – 5 quart slow cooker on low for 7 hours. 
Stir in Lime Juice and Cilantro. Cook another 10 minutes and serve.

Yields 4 servings, 1 ½ cups each.  PointsPlus value per serving is 7. Prep time is 15 minutes.  Cooking time is 430 minutes total. Level of difficulty is Easy.

Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.

Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate. 

Photo by Barry Baruh

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