Pork and capsicum stew

Готовим Meat Pork and capsicum stew

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

Lables: High protein Low carb Low fat Low kilojoule Low sugar Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  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.

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1 tbsp olive oil
4 pork midloin chops, fat and rind removed
1 large brown onion, sliced
3 garlic cloves, crushed
1 red capsicum, sliced
1 yellow capsicum, sliced
2 tbsp plain flour
400g can diced tomatoes
3/4 cup Massel chicken style liquid stock
3 fresh thyme sprigs
150g rainbow silverbeet, shredded
soft polenta and sliced bread, to serve

Adv

Autors
Preparation time
10
Cooking time
6:20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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