Crock Pot Southwestern Pork Stew
Arlene Mobley - Flour On My Face
Love the bold flavors of southwestern style food? Southwestern style pork stew is packed full of the rich and bold flavors of the southwest. Cumin, chili powder and bay is a perfect blend of seasoning for this pork stew recipe. Cubed pork shoulder roast is slow cooked until it is so tender it falls apart. Diced Chile peppers adds the perfect hint of spicy heat to a bowl of this comfort food.
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Prep Time 18 minutes mins
Cook Time 5 hours hrs
Total Time 5 hours hrs 18 minutes mins
Course Main Dish
Cuisine American
Servings 8 Servings
Calories 303 kcal
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Heat 1 tablespoon olive oil in a skillet and brown the cubed pork on all sides. Drain on a paper towel.
Put the browned cubed pork, diced onion, diced bell pepper, cubed potatoes, diced tomatoes, green chiles, and minced garlic in an 8 quart slow cooker.
Add the ground cumin, ground chili powder, salt, ground black pepper and bay leaf to the slow cooker.
Pour the chicken broth in and stir to combine.
Place the lid on the crock pot.
Cook on high for 5 hours on high or 8 hours on low. Or until the pork is cooked through to 145°F and the cubed potatoes are tender.
Once done turn the slow cooker on warm until ready to serve.
Makes 6 to 8 servings.
Do not over cook or the pork will be dry and tough.
Browning the pork is an optional step. If short on time you can skip this step.
If a layer of fat forms on the top from the pork remove with a spoon before serving.
Serving: 1 Serving Calories: 303 kcal Carbohydrates: 39 g Protein: 21 g Fat: 8 g Saturated Fat: 2 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Cholesterol: 49 mg Sodium: 1139 mg Potassium: 1107 mg Fiber: 8 g Sugar: 7 g Vitamin A: 396 IU Vitamin C: 49 mg Calcium: 107 mg Iron: 4 mg
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