Caribbean Pork Stew

Ingredients:
1 lb lean pork loin, cut into 1 inch cubes
1 lb potatoes, white, red, fingerling, or yukon gold, scrubbed, unpeeled, and cut into ½ inch cubes
14 ½ oz can diced tomatoes, undrained
4 oz can diced green chiles, fire roasted preferred, undrained
2 garlic cloves, minced
½ cup orange juice
1 small onion, chopped
1 Tbsp Splenda brown sugar blend
½ tsp ground cumin, or to taste
½ tsp black pepper, or to taste
1 Tbsp McCormick's Caribbean Jerk Seasoning, or to taste
½ tsp salt, to taste
2 medium scallions, chopped
2 Tbsp fresh lime juice
3 Tbsp cilantro, chopped

Instructions:
Place potatoes, pork cubes, diced tomatoes, green chiles, garlic, orange juice, Splenda, and spices in a 4 to 5 quart, or larger, slow cooker.  Cover and cook on low for 7 hours or until pork is tender and potatoes are cooked through.  Then stir in lime juice, cilantro, and scallions.  Recover and cook for about 5 minutes more.

Yields about 1½ cups per serving.

Special Information:
To add more veggies to your day and make this a "one-bowl" meal, pour each serving of stew over 1 cup of cooked (steamed!) asparagus or okra.  This will not increase the POINTS value but will satisfy two of your servings of fruits or vegetables on the Weight Watchers plan.  For a different twist, use sweet potatoes instead of regular potatoes.  Prepare the same way except peel the sweet potatoes.