Pork and capsicum stew

Pork and capsicum stew

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This hearty pork and capsicum stew recipe requires a slow cooker.

The ingredient of Pork and capsicum stew

  1. 1 tablespoon olive oil
  2. 4 (200g each) pork midloin chops, fat and rind removed
  3. 1 large brown onion, sliced
  4. 3 garlic cloves, crushed
  5. 1 red capsicum, sliced
  6. 1 yellow capsicum, sliced
  7. 2 tablespoons plain flour
  8. 400g can diced tomatoes
  9. 3/4 cup Massel chicken style liquid stock
  10. 3 fresh thyme sprigs
  11. 150g rainbow silverbeet, shredded
  12. Soft polenta, to serve
  13. Sliced bread, to serve

The instruction how to make Pork and capsicum stew

  1. Heat oil in a large, deep frying pan over medium-high heat. Cook both sides of pork for 5 to 7 minutes or until browned. Transfer to a 4.5 litre-capacity slow cooker.
  2. Add onion, garlic and capsicum to pan. Cook, stirring, for 3 to 4 minutes or until softened. Add flour. Stir to coat. Add tomato and stock. Bring to the boil. Pour mixture over pork. Stir in thyme.
  3. Cook, covered, on LOW for 6 hours or until pork is tender. Stir in silverbeet. Cook for 3 to 5 minutes or until just wilted. Serve with polenta and bread.

Nutritions of Pork and capsicum stew

calories: 328.147 calories
calories: 9 grams fat
calories: 2 grams saturated fat
calories: 12 grams carbohydrates
calories: 7 grams sugar
calories:
calories: 48 grams protein
calories: 110 milligrams cholesterol
calories: 477.1 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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