Ww Cuban Style Pork and Sweet Potato Slow Cooker Stew
Discover the vibrant flavors of the Caribbean with this Weight Watchers-friendly Cuban-Style Pork and Sweet Potato Slow Cooker Stew, a hearty and wholesome dish perfect for a busy weeknight or cozy weekend. Tender, seasoned pork shoulder is slow-cooked to perfection alongside sweet potatoes, red bell pepper, and fragrant spices like cumin, smoked paprika, and a touch of cinnamon, creating a mouthwatering balance of savory and subtly sweet. A splash of citrus from fresh orange and lime juices brightens the dish, while low-sodium chicken broth and crushed tomatoes form a rich, flavorful base. With just 20 minutes of prep and the magic of a slow cooker, this comforting stew effortlessly blends bold flavors and healthy ingredients. Serve it warm, garnished with fresh cilantro, for a satisfying, nutrient-packed meal that’s guaranteed to impress. Perfect for meal prep or family-style dining, this recipe is a delicious way to enjoy the bold taste of Cuban cuisine!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless, trimmed)
- 3 medium Sweet potatoes
- 1 medium Yellow onion
- 1 large Red bell pepper
- 4 cloves Garlic cloves
- 2 teaspoons Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.25 teaspoons Ground cinnamon
- 14.5 ounces Crushed tomatoes (canned)
- 3 cups Chicken broth (low-sodium)
- 0.5 cups Orange juice (freshly squeezed)
- 2 tablespoons Lime juice (freshly squeezed)
- 2 leaves Bay leaves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Cut the pork shoulder into 2-inch cubes and season with salt and black pepper.
Peel and cube the sweet potatoes into 1-inch pieces. Chop the onion and red bell pepper into similar bite-sized pieces. Mince the garlic cloves.
In a large skillet, heat olive oil over medium-high heat. Sear the pork cubes in batches until browned on all sides, approximately 6-8 minutes per batch. Transfer the browned pork to the slow cooker.
In the same skillet, add the onion, red bell pepper, and garlic. Sauté for 3-4 minutes until fragrant and slightly softened. Add the cumin, smoked paprika, oregano, and cinnamon. Stir to coat the vegetables with the spices, then transfer the mixture to the slow cooker.
Add the sweet potatoes, crushed tomatoes, chicken broth, orange juice, lime juice, and bay leaves to the slow cooker. Stir to combine all ingredients.
Cover the slow cooker with the lid and cook on low for 8 hours (or on high for 4 hours) until the pork is tender and the sweet potatoes are soft.
Discard the bay leaves. Taste the stew and adjust seasonings with additional salt or lime juice if needed.
Ladle the stew into bowls and garnish with freshly chopped cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 274% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4121 mg | 179% | |
| Total Carbohydrate | 150.7 g | 55% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 55.3 g | ||
| Protein | 184.6 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 4424 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
