Cuban Pork And Sweet Potato Stew Recipe

Name: Cuban Pork And Sweet Potato Stew
Prep time: 20 min
Cook time: 260 min
Total time: 280 min
Yield: Serves 1 or more
Ingredients: 1 lb lean pork shoulder; 2 large sweet potatoes; 1 green bell pepper, chopped; 1 (10-ounce) can Rotel diced tomatoes & green chilies; 1 (15-ounce) can black beans, rinsed and drained; 4 cloves garlic, minced; ¼ cup chopped red onion; ½ cup orange juice; ¼ cup chopped green onions; ½ teaspoon salt; 1 teaspoon ground cumin; ¼ teaspoon black pepper; 2 tablespoons lime juice; ¼ cup chopped cilantro; 2 tablespoons chopped fresh parsley; 1 (10-ounce) can diced tomatoes

Escape to Cuba with this vibrant and flavorful slow cooker stew! Tender lean pork, sweet sweet potatoes, and hearty black beans simmer with zesty orange juice, aromatic spices, and a touch of heat (easily adjustable!). This healthy and satisfying meal is perfect for a weeknight dinner or impressing guests. Ready in just 6-8 hours on low, this recipe is your shortcut to authentic Cuban flavors!

Prep Time 20 mins

Cook Time 260 mins

Calories 323.5 kcal

Protein 57g

Rating 2.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cuban Pork And Sweet Potato Stew

1 lb lean pork shoulder
2 large sweet potatoes
1 green bell pepper, chopped
1 (10-ounce) can Rotel diced tomatoes & green chilies
1 (15-ounce) can black beans, rinsed and drained
4 cloves garlic, minced
¼ cup chopped red onion
½ cup orange juice
¼ cup chopped green onions
½ teaspoon salt
1 teaspoon ground cumin
¼ teaspoon black pepper
2 tablespoons lime juice
¼ cup chopped cilantro
2 tablespoons chopped fresh parsley
1 (10-ounce) can diced tomatoes

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How to Make Cuban Pork And Sweet Potato Stew

In your slow cooker, combine 1 lb lean pork shoulder (cut into 1-inch cubes), 2 large sweet potatoes (peeled and cubed), 1 (10-ounce) can diced tomatoes, 1 (10-ounce) can Rotel diced tomatoes & green chilies (or use 2 cans of diced tomatoes for less heat), 1 green bell pepper (chopped), 1 (15-ounce) can black beans (rinsed and drained), 4 cloves garlic (minced), ½ cup orange juice, ¼ cup chopped green onions, ¼ cup chopped red onion, 1 teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon black pepper.
Cover and cook on low for 6-8 hours, or on high for 4 hours, or until the pork is easily shredded and the sweet potatoes are tender.
Remove the pork from the slow cooker and shred it with two forks.
Stir the shredded pork back into the stew along with 2 tablespoons lime juice, ¼ cup chopped cilantro, and 2 tablespoons chopped fresh parsley.
Cover and cook for an additional 10 minutes to allow the flavors to meld.
Serve hot and enjoy! Garnish with extra cilantro and a lime wedge, if desired.

Nutrition Information (Approximate per serving)

Sodium

35 g

Sugar

21g

Fat

13g

Carbs

11g

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Soups, Stews & Chilis Main Courses Main Dish / Dinner Pork Recipes Bean & Lentil Recipes The Americas American Southern Caribbean Healthy Gluten Free Fall Recipes Slow Cooker One Pot Meals

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Lactose Weeknight Course Main Ingredient Cuisine Preparation Occasion North American Healthy Soups Stews Pork Vegetables Caribbean Easy Diabetic Dinner Party Low Fat Crock Pot Slow Cooker Cuban Dietary Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Free Of Something Low In Something Meat Equipment 3 Steps Or Less