Spiced Pork with Butternut Squash & Sweet Potatoes
1 pound butternut squash, peeled, seeded, & cut into one-inch cubes
1 pound sweet potatoes, peeled & cut into one-inch cubes
1 tablespoon olive oil
1/4 cup brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon fresh ground black pepper
1 teaspoon fresh ground sea salt
2 fresh poblano peppers, seeded & cut into strips
1 small onion, cut into strips
2 pounds pork shoulder roast or boneless loin chop, cut into one-inch cubes
8 ounces chicken broth
In a large bowl, combine squash, sweet potatoes, and oil.
In a small bowl, combine all seasonings.
Add half the seasoning mixture to the bowl of vegetables and stir to coat.
Pour the vegetable mixture into the bottom of slow cooker.
Add poblano peppers and onions to the slow cooker.
In the same large bowl, mix the meat and the remaining half of the spice mixture; add the meat to the slow cooker.
Pour broth into the slow cooker.
Cover and cook on high for 3 1/2 hours.
Serve warm with jalapeño cheese bread.
Serves 4.