Pork and Sweet Potato Hash

From Cooking Light December 2010

Makes 4 servings

This takes a bit of time but ends up in a rich stew-like taste, great for winter meals.

Heat a 12" cast iron skillet over medium high heat. Sprinkle sea salt and pepper evenly over

1# boneless pork shoulder (Boston butt), trimmed

Coat pan with cooking spray. Add pork to pan, and saute for 8 minutes, turning to brown on all sides. Add

3.5C fat-free low sodium chicken broth

6 garlic cloves, crushed

Bring to a boil; cover, reduce heat to low and simmer for 45 minutes or until pork is fork-tender. Remove pork from pan, reserving cooking liquid and garlic. Cool pork slightly; shred with two forks.

Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add

4C cubed (1/2") peeled sweet potato (about 1 pound)

1 C chopped onion

and saute for 6 minutes or until lightly browned, stirring occasionally. Add

1/4t ground red pepper

8oz cremini mushrooms, quartered

cook for 3 minutes. Add cooking liquid and garlic; bring to a boil. Reduce heat to medium and cook, uncovered, for about 20 minutes or until liquid nearly evaporates, stirring occasionally. Stir in pork and cook for 1 minute until thoroughly heated. Sprinkle with

3T sliced green onions.

Serving size: 1.25C

Calories: 340; Fat 11.8g; Protein 28.3g; Carb 29g; Fiber 5.7g