"A tomato and vegetable pork stew that is sure to please any crowd! It is a long cooking process, good for a day when you are staying at/working at home, but WELL worth the invested time." — Michelle
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chopped fresh parsley
1 1/2 tablespoons
1 1/2 tablespoons
ground black pepper
boneless pork shoulder, cubed
spinach leaves, washed
onion, thinly sliced
fresh mushrooms, sliced
1 1/2 cups
2 (28 ounce) cans
crushed red pepper flakes
2 (15 ounce) cans
butter beans, rinsed and drained
yellow squash, sliced
salt and pepper to taste
I didn't have the time or exactly all the ingredients to do this so I customized it like this: I cubed two large pork chops and tossed them in a bag with the flour and all the spices. Then, I cooked them over medium heat till brown. I removed them from the pan and sauteed in butter the onion, when the onion was translucent I added the squash and then the spinach and cooked them through. Then, I added the meat back in and added the beef broth, tomatoes, red pepper flakes and a can of mushrooms. I also added 2 cans of great northern beans because that is what I had. Then, I let it all simmer in the pot over low heat for about 40 minutes. I served with various cheeses and some crusty bread. Delicious! The whole family, four year old included, loved it!
Good. Surprised at how spicy it is. Had to whip up a quick meal for the kids due to this. Husband asked me not to make this again and I will gladly accommodate that request.
Excellent. The only change I made was to add the fresh parsley and spinach near the end, with the other veggies - the 3-hour oven method with the spinach freaked me out a little... The recipe is a bit long and involved, but it is soooo good. I also tossed some of the pork with bowtie pasta, parsley and green onion for a couple of pickies. ;) Thanks, Michelle - its a keeper!
Great! Even better the next day. Followed the recipe exactly except for I used navy beans because that's what I had and I used homemade beef stock. I also used boneless pork ribs instead of a roast. They were very very tender. The stew was quite spicy. My red pepper flakes were very fresh. My husband liked it's somewhat unusual flavor very much and wants me to make it again. (I think it was the cinnamon and nutmeg that he noted were unusual flavors in the stew.)
I mixed everything up in the crock pot & added cooked beef stew meat. Did not use oil, butter, butter beans, squash or zucchini and didn't have bay leaves. Loved the flavour, it simmered all day 8hrs! Was absolutely delicious!
This was GREAT. Even for the non-zuchinni fan in the house, we loved it. I used cannellini as this was my on hand bean...this is a keeper. Thanks!
I made this over the weekend and WOW it was one of the best stews I have ever, ever had. My only regret? There were no leftovers. I'll definitely be doubling next time (it did feed two adults, a teenage boy, and 3 little kids and no one was left hungry although some of us would have liked more).
Wonderful flavor, but a little too time consuming! I ran out of time after toasting the flour, so I threw everything in the crock pot for 5 hours on high.
* Percent Daily Values are based on a 2,000 calorie diet.
Fall-Apart Pork Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 268
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