|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 3mg||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Try pork in a whole new way using this pork stew recipe, which is made using a slow cooker. You'll start with a cubed boneless loin (or tenderloin) and then add chicken broth as the base along with other vegetables and seasonings. Let the slow cooker do the rest, and come home to the wonderful smell of dinner wafting through the kitchen.
A delicious, comfort food that's perfect for a family dinner on a cool fall or winter day, this pork stew is sure to become a favorite in the house. Serve it with some homemade buttermilk biscuits to sop up any juices in your bowl.
This recipe makes a good portion of pork stew and is good to refrigerate or freeze for later use. Keep it in single-serve containers to take for lunch at work or school.
1 1/2 pounds pork boneless loin, cut into 1-inch pieces
3 medium carrots, cut into 1-inch chunks
1/2 cup coarsely chopped onion
4 cups chicken broth
1 1/2 cups medium diced potatoes
1 1/2 cups cubed butternut squash
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
3 tablespoons butter or margarine, softened
Gather the ingredients.
Mix all of the ingredients—cubed pork loin, carrots, onion, chicken broth, potatoes, butternut squash, salt, and pepper—except the flour and butter directly in a 4- to 6-quart crock pot.
Cover and cook on the low setting for 8 hours (or high for 4 hours), or until pork is no longer pink and vegetables are tender.
Combine the flour and softened butter or margarine in a small bowl. Stir until smooth.
Stir the flour mixture, 1 spoonful at a time, into the stew until it is blended. This will thicken up the sauce.
Cover the pot again and continue to cook on high for another 30 to 45 minutes longer, stirring occasionally, until thickened.
Slow Cooker Tips
- Don't open the lid too often. Every time you open it, you'll need to add 15 to 20 minutes on to the cooking time.
- Preheat your pot. Instead of tossing the ingredients in, mixing them up, and then turning the pot on, try keeping it on for about 20 minutes prior to adding ingredients.
- Keep veggies in mind. The high setting is only for heating it up. Delicate vegetables can't hold up for a long time, while potatoes can. Experts say to stick to the low setting for most dishes, but you can experiment—or just toss veggies in a few hours into cooking.
How to Store and Freeze
- Store any leftovers in an airtight container and place them in the refrigerator, where they will keep for three to four days.
- Freeze a portion of the cubed pork stew in freezer-safe containers or zip lock bags, leaving 1/2-inch headspace to allow for expansion in the freezer. The stew can be kept frozen for up to four months. Simply thaw it overnight in the fridge and reheat.
Pork Loin or Tenderloin?
Some sources say not to substitute loin and tenderloin; they are different cuts of meat. The tenderloin is the slimmer, more narrow cut from the backbone of the animal, while the loin is a thicker roast-like chunk also from the back. Pork tenderloin will become dry when overcooked, so it is not an ideal cut for the slow cooker.