|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 5g||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.|
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.