Push the pork and sweet potatoes gently to one side of the slow cooker, then whisk the flour mixture into the other side to help keep the sweet potatoes intact.
In slow cooker, combine pork, onions, garlic, bay leaves, chili powder, cumin, coriander, oregano, mustard, salt and pepper; top with sweet potatoes.
Whisk together strained tomatoes, broth, vinegar and molasses; pour over pork mixture. Cover and cook on low until pork is tender, about 6 to 8 hours. Discard bay leaves.
Whisk flour with 1 cup of the cooking liquid until smooth; whisk into slow cooker. Add kale; cook, covered, on high until thickened and kale is wilted, about 30 minutes.
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Serving Size: 1 Serving (425g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 464 | ||
Calories from Fat: 135 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 108.9mg | 33 % | |
Sodium 264.4mg | 9 % | |
Potassium 1418.6mg | 37 % | |
Total Carbohydrate 41.4g | 12 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 35.3g | ||
Protein 41g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 464
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