Crock Pot Spanish-Style Pork Stew

Crock Pot Spanish-Style Pork Stew
Stefan Cioata/Moment Open/Getty
Prep: 20 mins
Cook: 10 hrs
Total: 10 hrs 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
629 Calories
30g Fat
57g Carbs
35g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 629
% Daily Value*
Total Fat 30g 38%
Saturated Fat 9g 44%
Cholesterol 99mg 33%
Sodium 449mg 20%
Total Carbohydrate 57g 21%
Dietary Fiber 8g 27%
Total Sugars 8g
Protein 35g
Vitamin C 58mg 289%
Calcium 116mg 9%
Iron 5mg 28%
Potassium 1898mg 40%
*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 Spanish-style pork stew is a snap to fix and cook in the crock pot. A warm, flavorful, and comforting stew that's great to eat on those cool fall and winter evenings. This stew is made with pork shoulder, also known as "picnic roast," which is a lean piece of meat that is relatively inexpensive. The blend of bell peppers, tomatoes, and garlic complements the pork beautifully.

See our variations below for a few ideas if you enjoy a bit more of a spicy stew or want to add some additional ingredients. 

Enjoy the stew as is, or put it over cooked rice, and with a piece of cornbread.

Ingredients

  • 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

  • 2 tablespoons vegetable oil

  • 1 (14 1/2-ounce) can diced tomatoes

  • 2 tablespoons vinegar

  • 3 cloves garlic, crushed

  • 1 cup chicken stock, preferably low sodium or unsalted

  • 1 bay leaf

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Chop the onion.

  3. Cut the pork shoulder into large chunks.

  4. Peel the potatoes and cut them into 1-inch pieces.

  5. Slice the bell pepper in half lengthwise; remove the stem end along with the seeds and ribs and then slice thinly.

  6. 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. 

  7. Put the onion in the slow cooker. Top with the browned pork, cubed potatoes, and bell pepper. 

  8. In a bowl, combine the tomatoes with the vinegar, garlic, chicken broth, and bay leaf. Pour over the pork.

  9. 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.

Tip

  • Do some of the meat and veggie prep the night before for a quicker assembly.

Recipe Variations

  • 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. 
  • Use half green and half red peppers instead of just green peppers.

How to Store

  • Leftover pork stew can be stored in an airtight container in the refrigerator for three to four days.
  • You can freeze the stew in a freezer-safe container for up to three months. Make sure it has cooled completely before freezing.