Pork and Sweet Potato Hash

from Cooking Light

1 lb boneless pork shoulder, trimmed
1/2 t kosher salt
1/2 t black pepper
Cooking spray
3 1/2 C fat-free, lower-sodium chicken broth
6 garlic cloves, crushed
1 T olive oil
4 C cubed peeled sweet potato (about 1 lb)
1 C chopped onion
1/4 t ground red pepper
1 8 oz package cremini mushrooms, quartered
3 T sliced green onions

1. Heat a 12-inch cast-iron skillet over med-high heat. Sprinkle pork evenly with salt and black pepper. Coat pan with cooking spray. Add pork to pan, and saute for 8 min, turning to brown on all sides. Add broth and garlic to pan; bring to a boil. Cover, reduce heat to low, and simmer for 45 min or until pork is fork-tender. Remove pork from pan, reserving cooking liquid and garlic. Cool pork slightly; shred with two forks.

2. Heat a large skillet over med-high heat. Add olive oil to pan, and swirl to coat. Add potato and onion; saute for 6 min or until lightly browned, stirring occasionally. Add red pepper and mushrooms; cook for 3 min. Add cooking liquid and garlic; bring to a boil. Reduce heat to medium, and cook, uncovered, for 20 min or until liquid nearly evaporates, stirring occasionally. Stir in pork, and cook for 1 min or until thoroughly heated. Sprinkle with green onions.

Yield: 4 servings.