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| Prep. Time: 20min., Cook Time: 420 min., Serves: 4 |
You'll Need:
1 small poblano chile
1 pound(s) uncooked lean only pork loin, boneless pork roast, cut into 1-inch cubes
| 1/2 cup(s) canned chicken broth | | | |
1 large uncooked sweet potato(es), peeled and cut into 1-inch cubes1 small uncooked onion(s), chopped
14 1/2 oz canned diced tomatoes, fire-roasted, undrained
1/2 tsp ground cumin
1/2 tsp table salt
1/4 tsp black pepper
1/2 Tbsp fresh lime juice, (1Tbsp)
Directions
- 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. Place poblano in a plastic or paper
bag; close bag and set aside for 10 minutes to steam. 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.
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 well. Cover and
cook on LOW setting for 6 to 7 hours. Add lime juice and stir well.
Yields about 1 1/2 cups per serving.
Tip: Serve with a spoonful of fat-free sour cream if desired.
Source: WeightWatchers | | | |
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