Mexican Style Pork Stew POINTS® Value | 5 Servings | 4 Preparation Time | 20 min Cooking Time | 420 min Level of Difficulty | Moderate main meals | Turn up the heat in this Mexican stew by stirring in a quarter- to half-cup of your favorite salsa just before serving. Then add a dollop of fat-free sour cream as a garnish to cool the palette. Ingredients: 1 small green pepper(s), use a small poblano chile 1 pound lean pork loin, boneless pork roast, cut into 1-inch cubes 1/2 cup canned chicken broth 1 large sweet potato(es), peeled and cut into 1-inch cubes 1 small onion(s), chopped 14 1/2 oz canned diced tomatoes, fire-roasted, undrained 1/2 tsp ground cumin 1/2 tsp table salt 1/4 tsp black pepper 1 Tbsp fresh lime juice

Directions: 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 to 7 hours. Add lime juice and stir well. Yields about 1 1/2 cups per serving.