Pork and capsicum stew

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

Recipe «Pork and capsicum stew» presented in category Recipes / Meat, to prepare this dish you will need no more 6:20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.