Name: Pork Stew
Ingredients: 1 1/2 pound boneless pork loin, cut into 1/2" cubes; 1 tablespoon vegetable or canola oil; 1 yellow onion, quartered and thinly sliced; 4 green onions, thinly sliced; 1 green bell pepper, chopped; 2 carrots, peeled and chopped; 2 stalks celery, chopped; 14 1/2 ounce can whole tomatoes, juice reserved; 3 cloves garlic, minced; 3/4 cup dry white wine; 1/2 cup water; 1 tablespoon Worcestershire sauce; 1/2 teaspoon dried marjoram, crumbled; salt and pepper

Pork Stew

Cooking MethodSlow Cooker

Ingredients

1 1/2 pound boneless pork loin, cut into 1/2" cubes
1 tablespoon vegetable or canola oil
1 yellow onion, quartered and thinly sliced
4 green onions, thinly sliced
1 green bell pepper, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
14 1/2 ounces can whole tomatoes, juice reserved
3 cloves garlic, minced
3/4 cup dry white wine
1/2 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon dried marjoram, crumbled
salt and pepper

Instructions

In a large skillet, brown pork in oil over medium-high heat for 5 minutes, turning pieces to brown on all sides. Transfer pork to a slow cooker and top with yellow onion, green onions, green bell pepper, carrots, and celery. Layer tomatoes and garlic on top. In a medium bowl, whisk together reserved tomato juice, wine, water, Worcestershire sauce, marjoram, salt, and pepper. Pour over pork and vegetables. Do not stir. Cover and cook on Low for 7 to 9 hours or on High for 3 1/2 to 4 1/2 hours. If cooking on High, stir stew once during last hour of cooking. To serve, stir the stew and ladle into wide, shallow soup bowls.