Slow-cooked Pork and Sweet Potato Stew Recipe
Last week I had a craving for Filipino pork afritada, a delicious tomato-based stew consisting of pork, potatoes, bell peppers and other ingredients. But I somehow wanted to try to prepare it in a mixture of sweet and spicy flavors, cooked -- slowly -- to the perfect consistency. I also wanted to indulge in a little guilt by adding the fatty part of the pork just the way I had pork growing up in the Philippines. So I browsed the Internet for different variations of cooking pork and found a recipe that was described as "Cuban-style." I loved the thought of cooking the pork in a mixture tomatoes, green chiles, and citrus juices -- giving it the sweet and spicy taste I was craving for. I am not such a big fan of potatoes, but sweet potatoes are a different story altogether. Here's my version of a slow-cooked pork and sweet potato stew.
Ingredients
- 1 pound sweet potato, peeled and cut into 1/2-inch pieces
- 1 pound lean pork loin, cut into 1-inch pieces
- 14 1/2 oz canned diced tomatoes, with green chiles
- 3 cloves, garlic, peeled and crushed
- 1/4 cup orange juice
- 1/4 cup green onions, chopped
- 1/2 tsp table salt
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
- 1 1/2 fresh cilantro, chopped
- 2 tbsps lime juice
Directions
- Place potatoes, pork, tomatoes, garlic, orange juice, green onions, salt, cumin and pepper in a 4- to 5-quart slow cooker; cover and cook on low setting for 8 hours.
- Stir in lime juice and cilantro; cover and cook for another 5-10 minutes.
- Serve warm on a bowl and enjoy the juice with the rest of the mixture.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 183 | 55% |
| Total Fat 20.3g | 25% |
| Saturated Fat 6.99g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 530mg | 22% |
| Potassium 760mg | 22% |
| Total Carbs 22.99g | 6% |
| Dietary Fiber 3.9g | 13% |
| Sugars 7.32g | 5% |
| Protein 15.47g | 25% |
