This is not what you're looking for but I'll bet sweet potatoes would be a nice addition:

Chile Verde (Pork Stew With Green Chilies)

-------- ------------ --------------------------------
3 pounds pork butt -- cubed
3 large onions -- chopped
3 cloves garlic -- minced
1 tablespoon oregano -- crumbled
1 cup green chilies -- chopped
1 Jalapenos -- deseeded & chopped
-- ( up to 2)
3 tablespoons flour
Water
Salt & pepper
Lard or olive oil to saute[/code]

Cut away as much fat as possible from the pork and cut into cubes. Brown meat
in lard or olive oil. Remove from pan and sprinkle meat with the flour. Brown
onions and garlic in frying pan until transparent, but not brown. Add meat, ore
gano, chilies to onion mixture and add water to cover. Simmer 2 to 3 hours. A
dd salt and pepper during last 1/2 hour. Cool and degrease stew. Serve rolled
inside flour tortillas. Serves 6.

There is this one from SharonCB:

PUCHERO - Canary Island Stew
==========================

Ingredients may vary according to the cook.

1/2 lb chickpeas
1 lb beef
1 lb pork
2 chicken drumsticks
2 lbs cabbage
1/2 lb pumpkin or orange squash
1 small zucchini
1/2 lb French green beans
1 fresh corncob
1 sweet potato
2 lbs potatoes
2 or 3 small, firm pears
1 onion
1 or 2 carrots
1 head garlic
1 leek
1 tomato
saffron, thyme and salt

1) Soak the chickpeas in water overnight.

2) Drain and put in a large saucepan with the meat and cover well with water.

3) Put the thyme, garlic, saffron and salt in a mortar and pound together.

4) Chop the leek, onion and tomato and add to the saucepan, together with the thyme, saffron, salt & garlic mixture.

5) When these ingredients are cooked, add the remaining vegetables, cut in large pieces, with the exception of the French beans which are left whole and tied together with string.

6) Simmer until all ingredients are tender.

7) Serve drained vegetables. The stock may be used to prepare a soup.

Source: 'The Best of Canary Island Cookery'
Centro de la Cultura Popular Canaria

They both sound good... but not what I remembered. I may just wing it tomorrow and see what happens.

Thanks anyway!

Alexa

Alexa, I made a chili with sweet potatoes and Italian Sausage, it was very good, but of course I'm at home and the recipe is at work and I can't even remember who posted it because I'm just to freakin' old.....sigh.

I did the search here and of course it's useless. I'll be out of the office tomorrow, but if anyone here remembers the recipe, it was really good!

Annie

Could it have been butternut squash instead of the sweet potatoes. I have this one from Linda(doucanoe). I made it a year or more ago, most in my group liked it.

David

* Posted by doucanoe

I made this last spring and liked it so much I made a double batch for our soup party a couple of weeks ago! Sorry, I didn't take a photo....maybe next time!

A couple of things I do differently: I brown the pork cubes a bit before adding to the crockpot, and I sub a couple of yukon gold potatoes for the parsnips, only because I am not a fan of parsnips.

Hearty Pork Stew with Squash Source: PenzeyÂs One 2/09

1-1/2 lb boneless pork loin roast, trimmed and cubed (I used boneless chops) 3 medium carrots, peeled and cut into 1/4" slices 1 medium onion, chopped 2 c peeld parsnips, cubed 1-1/2 c butternut squash, peeled & cubed 4 c chicken broth 1 T fresh sage or 1 tsp dried 2 tsp fresh thyme or 3/4 tsp dried 1/2 tsp salt 1/2 tsp pepper 3 T flour 3 T butter, softened

In 4-5 quart slow cooker, mix the pork and remaining ingredients except flour and butter. Cover and cook on low 6-7 hours. OR... place in a covered pot in the oven at 350F for 2 hours.

In a small bowl, mix together the flour and butter. Gradually stir into stew until blended. Increase setting to high or return to oven. Cover and cook 30 minutes longer, stirring occasionally until thickened.
6 servings

Linda

David, We love that recipe! It is from a Penzey's catalog. You could easily sub sweet potatoes for the squash.

Maybe that's the one you were looking for, Alexa?

Linda

Is this it? Not sweet potatoes, but butternut squash (same color:)
Posted by doucano in the T&T Crockpot Recipes. It is delicious.
I think you could sub sweet potatoes - I used to put sweet potatoes in Pot Roast for a change.

Hearty Pork Stew with Squash
Source: PenzeyÂs One 2/09

1-1/2 lb boneless pork loin roast, trimmed and cubed
(I used boneless chops)
3 medium carrots, peeled and cut into 1/4" slices
1 medium onion, chopped
2 c peeld parsnips, cubed
1-1/2 c butternut squash, peeled & cubed
4 c chicken broth
1 T fresh sage or 1 tsp dried
2 tsp fresh thyme or 3/4 tsp dried
1/2 tsp salt
1/2 tsp pepper
3 T flour
3 T butter, softened

In 4-5 quart slow cooker, mix the pork and remaining ingredients except flour and butter. Cover and cook on low 6-7 hours. OR... place in a covered pot in the oven at 350F for 2 hours.

In a small bowl, mix together the flour and butter. Gradually stir into stew until blended. Increase setting to high or return to oven. Cover and cook 30 minutes longer, stirring occasionally until thickened.
6 servings

Linda

Okay - they ALL sound good, especially the Pork Stew with Squash that has been recommended 3 times (LOL!) but no - from what I can remember, this is sort of what I thought was in it....

Pork cubed, onions, maybe chicken stock?, garlic, chipotles in adobo, sweet potatoes cubed, green peppers, cumin, oregano, chili powder, corn and some sort of milky (cream?) element added at the end. I had the impression it was going to be a sort of stew/chowder with a strong Southwest influence, a tiny bit spicy, smokey, a little sweet and creamy.

Does that help??? I honestly am beginning to think I imagined the whole thing.

I think I could probably wing it (saute the onions, peppers and garlic, brown the pork, add the sweet potatoes, then the spices and stock, corn when everything else is tender, and the cream at the end), but it is really bothering me that I can almost picture the recipe in my mind and it just isn't coming to me clearly!

Alexa

Alexa, sorry - I did not mean to post Linda's recipe again - my bad- I need to slow down and read more carefully.
Don't you hate it when you know the recipe you want is out there and you can't find it?
I am dealing with that now, and I actually made the darn dish!

I have a vague memory of that, too.

SOUTHWESTERN PORK STEW

Pork, sweet potatoes and corn make this an eye-catching, easy, one-dish meal that will be repeated often for family dinners.
Also see Article: Louisiana Sweet Potatoes

Makes 8 servings.

 1 3/4 pounds pork tenderloin, trimmed of fat and cut into 1 1/2-inch pieces
 1/4 cup all-purpose flour
 1 cup chopped red onion
 2 cups fat-free chicken broth, more if needed to thin stew
 1 10-ounce can chopped tomatoes and green chilies
 1 1/4 pounds sweet potatoes, peeled and cut into 1-inch cubes
 1 teaspoon chili powder
 1/2 teaspoon cumin
 1 4-ounce can diced green chilies, drained
 1 16-ounce package frozen corn
 Salt and pepper to taste

Toss pork with flour to coat.

In a large pot coated with nonstick cooking spray, brown pork over medium heat, about 5 to 7 minutes.

Add onion and cook until tender.

Add broth, tomatoes and green chilies, sweet potatoes, chili powder, cumin, diced green chilies and corn.

Bring mixture to a boil, lower heat and simmer until potatoes are tender and pork is done, approximately 45 minutes.

If stew gets too thick, add more chicken broth.

Season to taste.

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org

Ingredients

* 1 tablespoon olive oil
* 1 1/4 lbs pork tenderloins, cut into bite sized pieces
* 1 1/2 lbs sweet potatoes, peeled and cubed
* 2 poblano peppers, seeded and diced
* 1 cup chopped onion
* 1 tablespoon chopped garlic
* 1 teaspoon cumin
* 1/2 teaspoon cinnamon

* 1 (14 1/2 ounce) can fat free chicken broth
* 1/2 cup water
* 1 cup frozen corn
* 1 1/2 cups salsa, a chipotle version suggested
* cilantro (to garnish)

Directions

1
Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the cubed tenderloin and cook for 7 minutes, turning so all sides are browned and the pork is cooked. Remove from pan and set aside.

2
Add the remaining teaspoon of oil to the pan along with the onions, peppers and sweet potatoes. Cover and cook for three minutes until the vegetables begin to soften. Add the sweet potatoes, continuing to cook another 2 to 3 minutes.

3
Add the garlic, cumin and cinnamon, stirring so that the spices are well mixed into the vegetables. There should be a nice aroma at this point. Stir in the water and broth and bring to a boil. Lower to a simmer and add in the corn. Cook covered for 5 minutes.

4
Add in the salsa and the cooked pork. Cook until heated through. If you are using salsa from the fridge, I would suggest adding it a minute before the meat so that it can heat up without leaving the tender meat tough.

5
Garnish with cilantro and serve with warm tortillas or tortilla chips.

Eileen......

THATS IT!!!!!

I was thinking of the first one, somehow I put cream in there too. But anyway, THANK YOU SO MUCH! I no longer have to worry that I am completely insane and I now have a plan for dinner tomorrow LOL!

Alexa

You could stir some hormone-free cream cheese into it at the end. :)