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Pork and capsicum stew
Pork and capsicum stew
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Prep Time:
10 minutes
Cook Time:
380 minutes
Total Time:
390 minutes
Savory pork and bell pepper stew made easy in a slow cooker.
Ingredients:
  • 4 (200g each) pork midloin chops, fat and rind removed
  • 1 large brown onion, sliced
  • 3 garlic cloves, crushed
  • 1 red capsicum, sliced
  • 1 yellow capsicum, sliced
  • 40.00 ml plain flour
  • 191.25 gm chicken style liquid stock
  • 3 fresh thyme sprigs
  • 150g rainbow silverbeet, shredded
  • Soft polenta, to serve
  • Sliced bread, to serve
Instructions:
  • In a large, deep frying pan over medium-high heat, heat oil. Brown pork on both sides for 5 to 7 minutes. Transfer pork to a 4.5 litre slow cooker.
  • Sauté onion, garlic, and capsicum until softened, about 3 to 4 minutes. Add flour and stir to coat. Pour in tomato and stock, bring to a boil, then pour over pork. Stir in thyme.
  • Cook on LOW for 6 hours until pork is tender; then stir in silverbeet and cook for 3 to 5 minutes until just wilted. Serve with polenta and bread.

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