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Mexican Pork and Sweet Potato Stew - Dump and Go Dinner

<p>Chunks of juicy pork loin are joined by fire-roasted tomatoes, sweet potatoes and green chiles for a mouthwatering taste of "Wow!" in this slow-cooked Mexican Pork and Sweet Potato Stew.</p>
4 Servings Recipe By

Ingredients

  • 1 cup Mild Green Chiles, Diced, Canned
  • 2 1/2 cups dice Boneless Pork Loin
  • 1/2 cups Chicken Broth/Stock
  • 1 1/3 cups peel and dice Sweet Potato
  • 1 1/4 cups dice Onion
  • 14 1/2 ounces Diced Tomatoes, Fire Roasted
  • 1/2 teaspoons Cumin
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper

Serving Day Ingredients

  • 1 tablespoon juice Lime

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 252 Calories
  • 10g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 73mg Cholesterol
  • 790mg Sodium
  • 13g Total Carb
  • 3g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 28g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place all ingredients into slow cooker.
  2. Cook on LOW setting for 6 to 7 hours.
  3. Add lime juice and stir well.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients into indicated number of freezer bags.
  2. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook in slow cooker on LOW setting for 6 to 7 hours.
  3. Add lime juice and stir well.

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