Found a great recipe for a pork stew for a slow cooker. I don’t have a slow cooker since I’m retired and can watch the stove all day when necessary. So you can do this in either a Dutch oven like I did or in your slow cooker. Either way it’s delicious, a little spicy, and can be served with a variety of sides, either mashed potatoes, spaghetti squash, rice, or pasta. It also doesn’t take long to put together, just cooks for 3-4 hours.
1 tablespoon olive oil
1-2 ounces pancetta or bacon
1-2 pounds pork cubed and most of the fat removed
1 medium onion diced
1 large carrot diced
2-3 stalks of celery diced
1 tablespoon minced garlic
1 teaspoon salt or herbamare
1/2 teaspoon ground black pepper (want it a little spicier, use white pepper)
1 1/2 cups chicken stock
14 ounce can of diced tomatoes (if using 2 pounds of pork, use a large 28 ounce can of diced tomatoes)
2 teaspoons sweet paprika (add more with more meat)
1/8 teaspoon cayenne pepper (optional)
In a large skillet (if you’re going to use a slow cooker) or a Dutch over, heat the olive oil before adding the cubed pork and pancetta (or bacon). Cook, stirring occasionally, until pork is browned. Remove from the pot (to your slow cooker if using one) or just set aside if not.
Add the vegetables to the pot and cook until the onion is translucent before adding the garlic. Put the pork back into the pot, add the stock and the tomatoes, salt, pepper and paprika. (If using a slow cooker, add the vegetables to the cooker once the stock has come to a boil with the vegetables so that the pan is deglazed.) Reduce heat to a simmer and, cover with the lid so that a little steam can escape, and cook for 2-3 hours or until most of the liquid is cooked off. Cook on high in the slow cooker for 3-4 hours. The meat will almost shimmer when the dish is ready.
TIP: I like a lot of vegetables in my stews so I also added 1 cup of sliced mushrooms. I meant to add a cup of frozen peas near the end but it didn’t happen. Green beans would also be fine in this stew.