Harvest Pork Stew

5
Servings
20m
Prep Time
6h
Cook Time
6h 20m
Ready In


"Definitely a fall time main meal. Done in the crock pot its easy and you have the rest of the day. With so many different vegetables you get it all in one dish. Change the vegetables and change the seasonings its a new twist! Use ground pork or use chopped pork roast! Left over roast too! Such good comfort food."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (476.3 g)
  • Calories 392.9
  • Total Fat - 15.6 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 54.9 mg
  • Sodium - 1622.8 mg
  • Total Carbohydrate - 38.5 g
  • Dietary Fiber - 5.5 g
  • Sugars - 7.2 g
  • Protein - 26.6 g
  • Calcium - 61.7 mg
  • Iron - 2.7 mg
  • Vitamin C - 39.3 mg
  • Thiamin - 0.2 mg

Step 1

Cut pork into bite sized pieces. If using ground pork, fry until done and drain well. If using cooked roast, flour and fry anyway till browned.

Step 2

Put oil in skillet and heat till hot.

Step 3

Coat the meat with the flour, use more if necessary.

Step 4

Fry meat till done.

Step 5

In the mean time put the vegetable in the crock pot.

Step 6

Pour in the 1/2 cup chicken broth.

Step 7

Add the meat.

Step 8

Add the salt, thyme, and pepper.

Step 9

Toss to mix and cover.

Step 10

Cook on low for 5 to 6 hours.

Step 11

Pour the 1 cup broth into mixing cup.

Step 12

Add enough cornstarch to thicken broth to desired consistency.

Step 13

Pour over stew and mix well enough to coat with sauce.

Step 14

Sprinkle with parsley and serve.

Step 15

Adjust seasonings as desired.

Tips & Variations


No special items needed.

Related

Bergy

This is a lovely light stew. I used very little cornstarch to thicken it. Usually stews are for Winter but when it's hot the crock pot is a Godsend. I used Button bones pork with new potatoes and carrots from the garden. Also added a bit of red pepper that needed using up.

review by:
(22 Jul 2013)