Serves 4


  • Low-calorie cooking-oil spray
  • 1 pound lean pork, cubed
  • 1 onion, chopped
  • 1 3/4 cups sliced, white mushrooms
  • 2 cups chicken stock
  • 2 Tbsp. tomato paste
  • 2 Tbsp. soy sauce
  • 1/4 tsp. chili powder
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground cinnamon
  • 1 tsp. granulated sweetener
  • 1 cup thinly sliced carrots
  • 2 celery stalks, thickly sliced
  • 3/4 pound sweet potatoes, cut into 1-inch chunks
  • 1/4 pound shredded, curly kale


    Preheat the slow cooker, if necessary. Spray a large skillet with a little low-calorie cooking-oil spray and place over high heat until hot. Add the pork, a few pieces at a time, until all the pork is in the pan and cook for 3 minutes, stirring. Add the onion and cook for 2 to 3 minutes more, until the pork is golden.

    Stir in the mushrooms, then add the stock, tomato paste and soy sauce. Add the chili powder, allspice, cinnamon and sweetener. Season to taste and bring to a boil, stirring. Place the carrots, celery and sweet potatoes in the slow-cooker pot, then pour in the pork and sauce. Press the meat into the liquid, cover and cook on low for 8 to 9 hours, until the pork is tender.

    Stir the stew, then add the kale. Cover again and cook on high for 15 minutes, then spoon into bowls and serve immediately.

    From Slow Cooker: 500 Recipes (Hamlyn) by Sara Lewis.

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