"A savory stew of pork and potatoes to warm you inside and out. Great with crusty bread or corn muffins for dipping into stew and cleaning the bowls!" — Mitzy Renee
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extra virgin olive oil
cubed pork stew meat
salt to taste
ground black pepper to taste
garlic powder to taste
cornstarch, or as needed
green bell pepper, chopped
red bell pepper, chopped
sweet onion, diced
1 (11 ounce) can
whole kernel corn
1 (14 ounce) can
1 (10.75 ounce) can
cream of mushroom soup
1 1/4 cups
1 (14 ounce) can
I followed the recipe exactly as written. It had good flavor and it was even better the next day. The only problem for me was the cooking time wasn't nearly long enough. My potatoes(which I diced) were still hard and even the peppers were a little crunchy. And I needed to add cornstarch to the broth to make it thick, as it was more soup-like. Next time I'd let this cook all day, 8-10 hours on low. Maybe add a few more spices to kick it up a bit. Not that it needs it, just sometimes we like our stew a little spicy.
I wasn't too sure about this at first - even though I added way more garlic, pepper and Italian seasoning, I found it to be incredibly bland and boring. However, by the time I dished it up in the evening, it was much more flavorsome. Other than upping the seasoning, the only other change I made was to use creamed corn as that's what I had on hand. Not bad at all. Thanks, Mitzy!
Have made this stew twice and found it both tasty and a good change of pace if you like stews. Two changes I would absolutely suggest: cook much longer (5-6 hrs on high, 10-12 hrs on low) and add the milk in the last hour. I researched adding milk to slow cookers and this prevents curdling/or separating. Like others, I adapted ingredients to what was on hand, adding carrots and cannellini beans in place of the peppers. As in all my crockpot stews, I used 3 Tbl quick-cooking (Minute brand) tapioca for thickening instead of cornstarch, though I did coat the meat with flour before browning.
This was a great stew! I added celery and did not use the cornstarch. I cooked it in the crock pot for 8 hours on low. I think if you're only going to cook for 2 hours you should boil the potatoes for about 10 minutes before placing in the crock pot or they may not get soft enough. I really liked the italian seasonings and the cream of mushroom soup gave it a nice texture.
I had a bunch of pork that I needed to use. This recipe was exactly what I was looking for. I have to admit that I used what I had. I used turkey stock (homemade, frozen from thanksgiving, and cream of chicken soup. They worked fine. I really liked the milk base. The texture turned out very hearty and it made great leftovers.
This was easy and really good. I did not make it in the slow cooker, but on the stove. However, other than adding extra garlic (because I ALWAYS add extra garlic) I followed the recipe. REALLY GOOD!
This stew is perfect for a cold autumn day! I changed it a little due to lack of ingredients. I added carrots instead of peppers and corn, and I didn't have canned tomates so I used tomatoe paste and added a little water and it turned out fabulous! I made some homemade buns to go with it, and my family was so impressed! :) I will definetly make this again!
This is a great crock pot meal. I made it two or three times last winter, with a few recommended modifications. I added a can of black beans, as well as carrots and fresh garlic, and cooked it most of the day in the crock pot--the flavor just improves. It's a good way to use cheaper cuts of meat and the beans give it a southwestern flair and improve the meal value.
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Pork Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 202
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