This Spanish-style pork stew is a snap to fix and cook in the crock pot. A blend of bell peppers, tomatoes, and garlic complements the pork beautifully.
If you like a spicier stew, feel free to add a few tablespoons of wet crushed hot red peppers (e.g., Pastene, Cento) or about 1 teaspoon of dried crushed red pepper flakes. Add some fava beans to the stew if you'd like.
- 1 medium onion
- 1 pound lean pork shoulder (also known as pork butt or Boston butt)
- 4 to 5 medium potatoes
- 1 green bell pepper (or use half green and half red)
- 2 tablespoons vegetable oil
- 1 (14.5 oz) can tomatoes (diced)
- 2 tablespoons vinegar
- 3 garlic cloves (crushed)
- 1 cup chicken stock (preferably low sodium or unsalted)
- 1 bay leaf
- salt and pepper, to taste
- Chop the onion.
- Cut the pork shoulder into large chunks.
- Peel the potatoes and cut them into 1-inch pieces.
- Slice the bell pepper in half lengthwise; remove the stem end along with the seeds and ribs and then slice thinly.
- Heat the vegetable oil in a skillet over medium-high heat. Add the pork cubes and cook until well browned on all sides, turning frequently.
- Put the onion in the slow cooker. Top with the browned pork, cubed potatoes, and bell pepper.
- In a bowl, combine the tomatoes with the vinegar, garlic, chicken broth, and bay leaf. Pour over the pork.
- Cover the pot and cook the stew on LOW for 7 to 9 hours, or until the pork is tender. Taste and adjust seasonings with salt and pepper, as needed.
|Nutritional Guidelines (per serving)|
|Total Fat||24 g|
|Saturated Fat||7 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||5 g|