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Pork Stew

1 1/2 pounds boneless pork loin -- cut into 1/2" cubes
1 tablespoon vegetable or canola oil
1 medium yellow onion -- quartered and thinly sliced
4 green onions -- thinly sliced
1 medium green bell pepper -- chopped
2 medium carrots -- peeled and chopped
2 stalks celery -- chopped
1 can {14 1/2 oz. } whole tomatoes -- juice reserved
3 cloves garlic -- minced
3/4 cup dry white wine
1/2 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon dried marjoram -- crumbled
Salt and pepper -- to taste

In a large skillet, brown pork in oil over medium-high heat for 5 minutes, turning pieces to brown on all sides.

Transfer pork to a slow cooker and top with yellow onion, green onions, green bell pepper, carrots, and celery. Layer tomatoes and garlic on top.

In a medium bowl, whisk together reserved tomato juice, wine, water, Worcestershire sauce, marjoram, salt, and pepper. Pour over pork and vegetables. Do not stir. Cover and cook on Low for 7 to 9 hours or on High for 3 1/2 to 4 1/2 hours. If cooking on High, stir stew once during last hour of cooking.

To serve, stir the stew and ladle into wide, shallow soup bowls.

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