This slow cooker pork and vegetable stew makes a hearty, easy weeknight meal that deliciously combines comfort food with healthy food.
Satisfying. Hearty. Real. Easy. Good for you. This recipe for pork stew with lots of vegetables accomplishes all of this – with the easy coming from our kitchen’s King of Easy: the slow cooker. And it’s my favorite kind of slow cooker recipe – chop, measure, and throw everything into the cooker’s bowl. You could brown the meat and sauté the onions first if you wanted, but I usually never want to be bothered with adding another step.
Let’s talk ingredients.
- White beans– cannelli, navy, or Great Northern, your choice. Use cooked beans- cook them right before assembling the stew or do what I did and defrost some cooked beans from the freezer (you could also use canned, but you’ll be paying three times as much…).
- Boneless pork, cut into cubes. Both pork shoulder and sirloin roast work great.
- Onions and carrots, peeled and chopped.
- Garlic, minced – a nice amount.
- Chicken broth, preferrably homemade using this easy method, but there are no real food police, so use store bought if that’s what you can do.
- Italian seasoning, plus a bit of pepper and salt (especially if using homemade broth).
- Red wine, any type and just a bit for flavor. Add more broth if you don’t do wine, it’s no biggie.
Can you already tell how good this is going to be?
Well, let’s add lots of fresh greens in the last 30 minutes, how about? Either chopped kale, chard, or spinach – or all three! – really helps make this a true one-pot dinner.
While you do have to plan for the long cooking time with slow cookers, it’s doing all the work for you even while you’re away. Isn’t it great to know that good food, made from scratch, can be so easy? Not to mention inexpensive – this whole pot costs just $5 to $7 – and it makes a LOT. Adding this to your dinner rotation is a win-win!