This stew is one of my favorite crock pot recipes. The pork shoulder cooks wonderfully in the crock pot and you can usually find a great deal per pound on this cut of meat, which helps save money. This recipe has a wonderful spice to it and really warms your bones on a cold night.
- 2 medium sweet potatoes
- 4 medium carrots
- 4 celery stalks
- 1 poblano pepper
- 1 jalapeno pepper
- 4 garlic cloves
- 2-3 pound pork shoulder
- 3 cups chicken broth
- 1 can rotel
- 2 tbsp chili powder
- 1 tbsp cumin
- 2 tsp cayenne pepper
- 2 tsp salt
- 1 tsp pepper
- 1 bunch of cilantro
- 1 avocado
- 4-6 green onions
- Roughly chop the potatoes, carrots and celery in large pieces and place them in the bottom of the crock pot.
- Finley chop the poblano, jalapeno and garlic and add to the crock pot over the vegetables.
- Cut the pork shoulder into 2-4 pieces, depending on size, and place on top of the vegetables. Cutting the pork shoulder speeds up the cooking time and ensures the vegetables do not get over-cooked.
- Add the broth, rotel, spices and cover.
- Cook on high for 6 hours or until the pork shoulder is falling apart.
- Garnish with cilantro, avocado and green onions.
Omit the sweet potato and it becomes a great topping for a Loaded Baked Potato, paleo-style.
Serve over a large helping of raw spinach. The heat will slightly wilt the spinach and will mix together quite nicely. This is my favorite way to sneak in green vegetables.
You could also serve this stew over Zucchini Noodle Pasta as a meat sauce.