Pork, Sweet Potato And Black Bean Stew with Fresh GreensPork
- 3 pounds boneless pork shoulder (fat trimmed, cut into 3-inch pieces)
- 3 cups sweet potatoes (peeled and cut into 1-inch pieces)
- 1 1/2 cups onions (chopped)
- 29 ounces diced tomatoes (fire-roasted, with green Chiles chip, undrained)
- 15 ounces black beans (rinsed and drained)
- 2 tablespoons chile powder
- 2 1/4 teaspoons cumin
- 1/4 cup creamy peanut butter
- 3 cups swiss chard (coarsely chopped and packed, from 1 small bunch)
- 11. Season pork with salt and pepper.
- 22. Place pork, sweet potatoes, onions, tomatoes, black beans, chili powder, and cumin in electric slow cooker. Cover with lid, and cook on low-heat setting for 7-1/2 hours.
- 33. Remove pork from slow cooker, and coarsely chop.
- 44. Add peanut butter to liquid in slow cooker, stirring to combine well. Stir in pork and season with salt and pepper to taste.
- 55. Add the Swiss chard to slow cooker. Cook 5 to 6 minutes longer until chard is tender but still bright green.
PER SERVING *
|Calories530Calories from Fat120|
|% DAILY VALUE*|
|Calories from Fat120|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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