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Caribbean Pork with Sweet Potatoes*

Active: 10 min; Total 7-8 hr on low

1 can (13.5 - 14 oz) lite coconut milk
3 Tbsp flour
1 Tbsp Caribbean jerk seasoning
3 cloves garlic, thinly sliced
2-lb boneless pork butt, cut in 1 1/2-inch cubes
2 large (2 lb) sweet potatoes, peeled, cut in 1 1/2-inch cubes
2 cups frozen petite green peas
1/2 cup coarsely chopped fresh cilantro

Put coconut milk, flour, jerk seasoning and garlic in a 3-quart or larger slow-cooker. Whisk until well blended. Add pork and sweet potatoes; stir until well coated.

Cover and cook on low 7-8 hours, or until meat is tender.

Spoon off fat. Stir in frozen peas and cilantro. Cover and let stand 5 minutes for peas to cook.

Serves 4. Per serving: 757 cal, 49 g pro, 59 g car, 8 g fiber, 37 g fat (14 g sat fat), 158 mg chol, 240 mg sod

Woman's Day 11/1/05