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Pork and Sweet Potato Crockpot Stew

April 20, 2010

Marc and I had a busy busy weekend — but not in our usual style of busy.  Generally, when we’re having a busy weekend, we are shopping, running errands, cleaning, doing yard work or the like.  This weekend, though, we spent time celebrating — we celebrated our five-year anniversary of meeting one another by getting massages at Inman Oasis; we celebrated the marriage of our friends Meg and Britt in an intimate ceremony at their home; and I traveled to Connecticut to celebrate the bridal shower of a very good friend of mine, with some of my favorite ladies — my co-workers!

That being said, we wanted to continue our weekend of fun on Monday, (since we had a three-day weekend) and didn’t really feel like spending a gorgeous April day in the house, slaving away to the kitchen gods.  Instead, Marc whipped up this easy and delicious Weight Watchers recipe, for Pork and Sweet Potato Crockpot Stew.  We left it on while we headed out and played some mini-golf and had a delicious pho lunch.  Not a bad way to spend a marathon Monday.

This recipe was a great addition to our Weight Watchers recipe repertoire.  It was delicious and flavorful — and very filling.  You can probably make this with other meats, but at 5 points a serving, the pork worked great.  Enjoy!

Pork and Sweet Potato Crockpot Stew

A Weight Watchers recipe

  • 1 1/4 lb. boneless mini-pork loin roast, trimmed of fat
  • 1 jalapeno, chopped (leave seeds and membranes intact.  If you do not want it as spicy, you can remove the seeds and ribs, but there isn’t too much heat with this slow-cooked recipe)
  • 1/2 c. chicken broth
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1 small onion, chopped
  • 1 14-oz. can diced tomatoes, fire-roasted
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tbsp. fresh lime juice
  • 1/2 c. cilantro, chopped

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 cilantro and stir well.

Serve with hot sauce, extra lime, or lime zest.

Serves 4, with a 1 1/2 c. serving per person.  5 points per serving.

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