Pork Hot Pot (Slow Cooker Pork Stew) Recipe
This well-seasoned pork and vegetable dish comes from Betty. The pork and vegetables are layered in the crockpot with seasonings and slow cooked to perfection.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2pounds boneless pork shoulder (cubed)
- ¼cup all-purpose flour
- 1tablespoon salt
- 1teaspoon dried thyme (crumbled)
- 1teaspoon coriander seeds (crushed)
- ¼teaspoon black pepper
- 1(15-ounce) can kidney beans (red or white, liquid reserved)
- 4medium potatoes (sliced into 1/4-inch slices, red, round white, new potatoes, or other waxy variety)
- 4medium onions (sliced)
- 6carrots (cut into 4-inch pieces)
Instructions
Step 1
Gather the ingredients.Step 2
Trim visible fat from pork.Step 3
Toss the pork cubes with flour to coat well.Step 4
Combine salt, thyme, crushed coriander seed, and pepper; reserve.Step 5
Drain liquid from beans into a 2-cup measuring cup; add boiling water to make 1 1/2 cups. If you'd like, you can use chicken broth instead of water.Step 6
Layer vegetables and pork pieces in the slow cooker in the following order, sprinkling each layer with the seasoning mixture: half of each of the potatoes, onions, pork, beans, and carrots.Step 7
Repeat with remaining vegetables, pork and seasoning mixture for a second layer.Step 8
Pour liquid over; dot with butter.Step 9
Cover and cook on low for 8 hours or high for 4 hours or until meat and vegetables are tender.