3 pounds boneless pork shoulder, fat trimmed, cut into 3-inch pieces
3 cups sweet potato, peeled and cut into 1-inch pieces
1 1/2 cups onions, chopped
2 14 1/2-oz cans fire-roasted diced tomatoes with green Chiles chip, undrained
1 15-oz can black beans, rinsed and drained
2 tablespoons chile powder
2 1/4 teaspoons cumin
1/4 cup creamy peanut butter
3 cups Swiss chard, coarsely chopped and packed (from 1 small bunch)
1. Season pork with salt and pepper.
2. Place pork, sweet potatoes, onions, tomatoes, black beans, chili powder, and cumin in electric slow cooker. Cover with lid, and cook on low-heat setting for 7-1/2 hours.
3. Remove pork from slow cooker, and coarsely chop.
4. Add peanut butter to liquid in slow cooker, stirring to combine well. Stir in pork and season with salt and pepper to taste.
5. Add the Swiss chard to slow cooker. Cook 5 to 6 minutes longer until chard is tender but still bright green.
Makes 6 servings.
Note: I am from California but married and Southerner (and now live in the South). Pork, beans, greens, and sweet potatoes are a way of life in the South. The peanut butter addition is a stew secret courtesy of my husband's grandmother (Granny). Adds the perfect "something something" to the stew.