Chase Away Chills With A Thick & Filling Stew

Slow cookers can be unsung kitchen heroes any time of the year, but particularly during the colder seasons. That’s because slow cookers take on one-pot meals with ease. A person simply places all the ingredients inside the crock, then returns in 8 hours or so to a completely cooked meal.

Certain recipes, including stews, lend themselves well to the slow-cooking method. While beef is often associated with stew, plenty of proteins can take the place of beef, including pork. This recipe for “Golden Harvest Pork Stew” from “Crock•Pot® 365 Year-Round Recipes” (Publications International, Ltd.) by the Crock•Pot Kitchens utilizes pork and combines it with potatoes, carrots and corn for a stew that some may even mistake for a chowder.

Golden Harvest Pork Stew
Makes 4 servings

1 pound boneless pork cutlets, cut into 1-inch pieces
2 tablespoons all-purpose flour, divided
1 tablespoon vegetable oil
2 medium Yukon gold potatoes, unpeeled and cut into 1-inch cubes
1 large sweet potato, peeled and cut into 1-inch cubes
1 cup chopped carrots
1 ear corn, broken into 4 pieces, or 1⁄2 cup corn
1⁄2 cup chicken broth
1 jalapeño pepper, seeded and finely chopped
1 clove garlic, minced
1 teaspoon salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon dried thyme
Chopped parsley

1. Toss pork pieces with 1 tablespoon flour; set aside. Heat oil in large skillet over medium-high heat until hot. Add pork; cook until browned on all sides. Transfer to Crock•Pot® slow cooker.

2. Add remaining ingredients, except parsley and 1 tablespoon flour. Cover; cook on low 5 to 6 hours.

3. Stir 1⁄4 cup cooking liquid into remaining 1 tablespoon flour in small bowl. Stir flour mixture into stew. Turn Crock•Pot slow cooker to high. Cook 10 minutes or until thickened. Adjust seasonings, if desired. To serve, sprinkle with parsley.

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