Need a warm meal for a blustery night? Put together this nutritious stew with fresh sweet potatoes, kale and Italian seasoning. The shredded pork is so tender, you’re going to want to make this often.
—ROBIN JUNGERS CAMPBELLSPORT, WI
PREP: 20 MIN. • COOK: 8 HOURS • MAKES: 9 SERVINGS (3 1/2 QUARTS)
2 medium sweet potatoes, peeled and cubed
2 cups chopped fresh kale
1 large onion, chopped
3 garlic cloves, minced
1 boneless pork shoulder butt roast (2 1/2 to 3 1/2 pounds)
1 can (14 ounces) white kidney or cannellini beans, rinsed and drained
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
3 cans (14 1/2 ounces each) chicken broth
Sour cream, optional
1. Place sweet potatoes, kale, onion and garlic in a 5-qt. slow cooker. Place roast on vegetables. Add the beans and seasonings. Pour broth over top.
2. Cover and cook on low 8-10 hours or until meat is tender.
3. Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Garnish servings with sour cream if desired.
Cook to Cook
What a unique flavor the sweet potatoes give this stew. It was wonderful! I didn’t have kale, so used a box of Green Giant frozen creamed spinach. I also threw in some lentils I had in the fridge. It was an awesome stew and I’ll make it again.
—WAWA18