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Crockpot Pork Stew on a plate
Andrew Fowler

Crockpot Pork Stew

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Prep Time 25 minutes
Cook Time 8 hours 45 minutes
Total Time 9 hours 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lb boneless pork shoulder trimmed and cut into 1 1/2-inch cubes
  • 2 red bell peppers cut into 1-inch pieces
  • 1 large yellow onion diced
  • 3 garlic cloves minced
  • 1 tbsp neutral oil
  • 1 tbsp sweet paprika
  • 1/2 tsp caraway seeds lightly crushed
  • 1 can 14.5 oz crushed tomatoes
  • 1 1/2 cups low-sodium chicken broth
  • 1 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 1/3 cup sour cream

Method
 

  1. Pat pork dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat and brown pork in 2 batches for about 6 minutes each, transferring it to a 6-quart slow cooker.
  2. Cook onion in the skillet for 4 minutes. Lower the heat and stir in garlic, paprika and caraway for 30 seconds, then immediately add broth and scrape up the browned bits.
  3. Pour the skillet mixture over the pork and add peppers and tomatoes. Cover and cook on low for 7 to 8 hours until pork reaches at least 145°F and is fully fork-tender, usually at a much higher temperature.
  4. Mix cornstarch with cold water and stir into the stew. Cover and cook on high for 20 to 25 minutes until lightly thickened.
  5. Switch off the heat. Mix sour cream with a little hot stew liquid in a small bowl, then fold it back into the pot and divide among 6 bowls.