- 1 large sweet potato, peeled and cut into 2-inch pieces
- 8-10 oz frozen or fresh corn kernels
- 8-10 oz frozen or fresh cut green beans
- 1 cup onion, chopped
- 1 lb lean pork (no bone), cut into 1-inch pieces
- 1 can (14.5 oz) no-salt added diced tomatoes
- 1 Tbsp chili powder
- ½ tsp ground coriander
- Place all the vegetables into the slow cooker. Top with pork pieces.
- In a medium bowl, mix together tomatoes, chili powder, and coriander. Pour over the pork.
- Cover and cook on low 7-9 hours.
Our estimates assume the use of fresh pork with only 3% sodium per serving (instead of pork that has been infused with a high-sodium broth).
Note that sodium percentages depend on which daily reference you use. The estimated 50mg of sodium per serving implies that one serving of this recipe provides:
– 2% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 3% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 5% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
