Pork Hot Pot - Slow Cooker Pork Stew

Pork hot pot
Emma Gutteridge / Getty Images
Ratings (5)
  • Total: 8 hrs 20 mins
  • Prep: 20 mins
  • Cook: 8 hrs
  • Yield: 6 servings
Nutritional Guidelines (per serving)
783 Calories
26g Fat
79g Carbs
59g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 783
% Daily Value*
Total Fat 26g 33%
Saturated Fat 9g 45%
Cholesterol 143mg 48%
Sodium 1647mg 72%
Total Carbohydrate 79g 29%
Dietary Fiber 20g 71%
Protein 59g
Calcium 244mg 19%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Ingredients

  • 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)

Steps 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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