Freezer Meal Recipes / Dinner / Mexican Pork and Sweet Potato Stew

Mexican Pork and Sweet Potato Stew

Chunks of juicy pork loin are joined by fire roasted tomatoes, sweet potatoes and green chilies for a mouthwatering taste of "Wow!" in this slow cooked Mexican Pork and Sweet Potato Stew.
4 Servings Meet The Cook Print
Mexican Pork and Sweet Potato Stew

Ingredients

  • 1 cup Mild Green Chiles, Diced, Canned
  • 2 ½ cups dice Boneless Pork Loin
  • ½ cups Chicken Broth/Stock
  • 1 ⅓ cups peel and dice Sweet Potato
  • 1 ¼ cups dice Onion
  • 14 ½ ounces Diced Tomatoes, Fire Roasted
  • ½ teaspoons Cumin
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 1 tablespoon juice Lime

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Labels

Nutritional Information

  • Serving Size: 1 cup
  • 155 Calories
  • 4g Fat
  • 1g Sat Fat
  • 15mg Cholesterol
  • 761mg Sodium
  • 230mg Potassium
  • 23g Carbs
  • 3g Fiber
  • 7g Sugars
  • 8g Protein
  • 4 WW+ Points
  • 3 WW SmartPoints

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. Cook in slow cooker on LOW setting for 6 to 7 hours.
  2. Add lime juice and stir well.

20 Comments

Join the discussion
  1. Great recipe!!! It’s so to the point, I love recipes like this, there so simple, but at the same time very powerful as far as the flavor is concerned.

  2. This sounds so yummy! Can u buy fire roasted diced tomatoes or do u fire roast them yourself? Not to be dumb, just haven’t seen them before. Can’t wait to try this. I love this website & getting new recipes!! Thanks!

    1. Kristin, you can buy them they are pretty readily available in the canned section in most stores now. If you can’t find them regular diced is just fine! In fact I used fresh in my last batch.

  3. Hi Kelly,
    What a great Mexican Stew. I love your combination of Pork and Sweet Potatoes. This would be delicious. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come back soon!
    Miz Helen

  4. this looks so delicious – the words pork & sweet potato leapt out at me. I have to avoid tomatoes but it should still be a winner.

  5. I want to make this for a frozen dinner exchange party, but one of the attendants doesn’t have a slow cooker. Is there any way to cook it in a regular oven??

  6. Hello,Are the diced green chiles canned or fresh? If they are fresh are they deseeded? This sounds delicious! I plan to make it for a swap in the fall.Colleen

    1. You can use either. I use canned when I don’t have access to fresh. But I use fresh in the summer months. I sometimes leave the seeds in if I want the heat. But you most certainly can leave them out.

  7. Made this once with pork and it was delish! Had a craving for beef, so I’m trying that tonight. I think it should work well, here’s to experimenting! 🙂

  8. I absolutely love this dish. Because my kids were eating as well, i only used 1 4oz can of mild green chilies and added a little more sweet potato. I forgot adding the lime at the end and it was still amazing! This is a repeat. Thanks

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