Recipe Details

Pork, Sweet Potato And Black Bean Stew with Fresh Greens

Prep Time: 15 minutes
Cook Time: 7 hours
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

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)

Cooking Directions

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.

Serving Suggestions

2011 Pork Crock-Star winner for Chili Soup and Stew Dish by Camilla Saulsbury

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About the Cut: Shoulder

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.


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Tips and Tricks

Buying, Handling & Storage Tips

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.


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Butcher's Tips

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness


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