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Sancocho Pork Stew*

This hearty stew, believed to originate in Panama, is mildly spiced with chili powder and chile peppers. The sweet potatoes lend a completmentary sweetness.

Prep: 20 minutes
Cook: 4-8 hours
Makes 8 servings

3 medium yams or sweet potatoes, peeled and cut into 2" pieces
1 large green sweet pepper, cut into strips
1 cup frozen whole kernel corn
1 medium onion, sliced and separated into rings
3 cloves garlic, minced
1 1/2 lbs boneless pork shoulder, cut into 3/4-inch cubes
1 tsp chili powder
3/4 tsp ground coriander
1/2 tsp salt
2 cups water
1 10-oz can chopped tomatoes with green chile peppers, undrained
1 9-oz pkg frozen cut green beans

In a 3 1/2- to 5-quart slow cooker, add all ingredients except green beans, in order listed.

Cover and cook on low-heat setting for 7-8 hours or on high-heat setting for 3 1/2-4 hours, adding the frozen green beans the last 15 minutes.

Per serving: 256 cal, 6 g fat, 55 mg chol, 388 mg sodium, 32 g carb, 5 g fiber, 20 g pro

Low-Carb Slow Cooker Recipes