Pork Stew
Cooking MethodSlow Cooker
Ingredients
- 1 1/2 pound boneless pork loin, cut into 1/2" cubes
- 1 tablespoon vegetable or canola oil
- 1 yellow onion, quartered and thinly sliced
- 4 green onions, thinly sliced
- 1 green bell pepper, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 14 1/2 ounce can 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
Instructions
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.