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© Meredith Corporation. All rights reserved. Used with permission.
In a large bowl, combine squash and sweet potatoes. Drizzle oil over vegetables, tossing to coat. In a small bowl, combine brown sugar, salt, cumin, black pepper, cinnamon and ginger. Add half of the spice mixture to squash mixture; set remaining aside. Toss squash mixture to coat pieces. Transfer to a 4 1/2- or 5-quart slow cooker. Add poblano peppers and onions to slow cooker.
In the same bowl, combine pork and the remaining spice mixture, tossing to coat. Add pork to the slow cooker. Pour broth over meat. Cover and cook on Low for 7 to 8 hours or on High for 3 to 3 1/2 hours.
To serve, transfer squash mixture and meat to a serving bowl. Sprinkle with parsley.