We just enjoyed a delicious meal and I have to share the recipe with you. It began with a picture of a stew in a Williams-Sonoma catalog. I like the fact that it used an ingredient that we have an abundance of this time of year–Kale. Of course, I didn’t have many of the ingredients on hand, so I improvised and made up my own. I was hoping this would last for two meals, but everyone enjoyed it so much there are only a few servings left.
SLOW COOKER PORK STEW WITH KALE
- 3-4 lb. of pork stew meat or pork shoulder, cut into 1″ pieces
- 2-3 Tbsp. vegetable oil
- 2 medium yellow onions, cut in half and sliced
- 4 large or 6-8 medium carrots, cut into 1′ chunks
- 2 cups of fresh or frozen pumpkin puree (or 1 cup of canned pumpkin)
- 32 oz. beef broth
- 1 1/2 tsp. thyme
- 1 1/2 tsp. rosemary
- 1/4 tsp. red pepper flakes
- 10 oz. kale, torn from the stem, into bite-size pieces
- 3 Tbsp. flour
- salt and pepper to taste
In a large skillet, heat 1 Tbsp. of oil over med-high heat. Salt and pepper pork pieces. Add only enough to cover the bottom of the skillet, browning the pieces on all sides. Remove with slotted spoon and place in crock pot. If needed, add more oil to the skillet and continue cooking pork in batches until all is browned and placed in the crockpot. Add onions to skillet and cook until they soften. Add onions to crock pot. Then add the next six ingredients to the crock pot and stir to mix well. Cover. Cook for 4 hours on high. Remove 1 cup of cooking liquid from the crock pot and whisk together with the flour. Add this thick liquid back into the crock pot and stir well. Add kale and stir again. Cover and cook on high for 30 more minutes. Ladle into bowls or serve over rice. Makes approximately 10 servings.
I served this with rice and crusty bread for a complete meal. If this makes too many servings for your family, eat half and freeze half to enjoy on a crazy day when you don’t have time to cook from scratch.
HOPE YOU ENJOY IT AS MUCH AS WE DID!
Here is the pdf for easy printing: SLOW COOKER PORK STEW WITH KALE