Pork Hot Pot - Slow Cooker Pork Stew

Pork hot pot
Emma Gutteridge / Getty Images
  • 8 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 8 hrs
  • Yield: 6 servings
Ratings (5)

This pork dish includes potatoes and carrots. The pork and vegetables are layered in the Crock-Pot and slow cooked to perfection.

What You'll Need

  • 2 pounds boneless pork shoulder (cubed)
  • 1/4 cup all-purpose flour
  • 1 tablespoon salt
  • 1 teaspoon dried thyme (crumbled)
  • 1 teaspoon coriander seeds (crushed)
  • 1/4 teaspoon black pepper
  • 1 can kidney beans (15 ounces, red or white, liquid reserved)
  • 4 medium potatoes (sliced into 1/4" slices, red, round white, new potatoes, or other waxy variety)
  • 4 medium onions (sliced)
  • 6 carrots (cut into 4" pieces)

How to Make It

Trim visible fat from pork. Toss the pork cubes with flour to coat well.

Combine salt, thyme, crushed coriander seed, and pepper; reserve.

Drain liquid from beans into a 2-cup measuring cup; add boiling water to make 1-1/2-cups. If you'd like, you can use chicken broth instead of water.

Layer vegetables and pork pieces in the slow cooker in the following order, sprinkling each layer with the seasoning mixture: half of each of the potatoes, onions, pork, beans, and carrots.

 Repeat with remaining vegetables, pork and seasoning mixture for a second layer.

Pour liquid over; dot with butter.

Cover and cook on low for 8 hours or high for 4 hours or until meat and vegetables are tender.

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Nutritional Guidelines (per serving)
Calories 783
Total Fat 26 g
Saturated Fat 9 g
Unsaturated Fat 11 g
Cholesterol 143 mg
Sodium 1,647 mg
Carbohydrates 79 g
Dietary Fiber 20 g
Protein 59 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)