Mexican-Style Pork and Sweet Potato Stew

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Prep: 20 min. •  Cook: 6-7 hours •  Serves: 4


  • 1 small green pepper- use a small poblano chile
  • 1 lb. lean pork loin, boneless pork roast, cut into 1-inch cubes
  • ½ c. canned chicken broth
  • 1 Biggin's® sweet potato, scrubbed, peeled and cut into 1-inch cubes
  • 1 small onion, chopped
  • 1 can (14 ½ oz.) diced tomatoes, fire-roasted, undrained
  • ½ tsp. ground cumin
  • ½ tsp. table salt
  • ¼ tsp. black pepper
  • 1 tbsp. fresh lime juice


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 6-7 hours. Add lime juice and stir well.

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