Directions

1. Layer onions and garlic in slow cooker stoneware.
2. In a heavy plastic bag, combine flour, salt and pepper. In batches, add pork to bag and toss to coat with flour mixture. Discard excess flour mixture.
3. In a large nonstick skillet, heat half the oil and the butter over medium-high heat. Cook pork in batches, adding oil as needed, for about 4 minutes or until browned all over. Using a slotted spoon, transfer to stoneware.
4. Stir in tomatoes with juice, sweet potato, apple, currants, pumpkin pie spice, cumin and bay leaf.
5. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until pork is tender. Discard bay leaf.
6. In a bowl, combine yogurt and green onions. Ladle stew into individual serving bowls and top each with a dollop of yogurt mixture.