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Get Started - 100% free to try - join in 30 secondsMakes: 4 servings Prep: 40 mins Slow Cook: 7 hrs to 8 hrs (low) or 3 to 3 1/2 hours (high)
The poblano chile peppers give this dish heat. To reduce the heat, remove the seeds and the membranes inside the pepper.
1 pound butternut squash, halved, seeded, peeled, and cut into 1-inch cubes*
1 pound sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon olive oil
1/4 cup packed brown sugar
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 fresh poblano peppers, seeded and cut into bite-size strips**
2 small onions, cut into thin wedges
1 2 pound pork shoulder roast, trimmed of fat and cut into 1-inch cubes
2/3 cup reduced-sodium chicken broth
1 tablespoon snipped fresh parsley
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