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
-
Gather the ingredients.
-
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.
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.
Nutrition Facts (per serving) | |
---|---|
629 | Calories |
30g | Fat |
57g | Carbs |
35g | Protein |
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. |
Recipe Tags: