Hearty pork and mushroom stew is flavored with marjoram, thyme, tomatoes, and onion then cooked in a crockpot. Serve over hot rice for a complete meal.
Prep Time: 15 minutes
Cook Time: 5 hours,
Ingredients:
- 1-1/2 pounds boneless pork shoulder, cut into 1-inch cubes
- 1 Tablespoon cooking oil
- 8 ounces fresh mushrooms, sliced
- 1 medium onion, chopped
- 1 (14-1/2-ounce) can tomatoes, cut up
- 1 cup water
- 1 Tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
- 1-1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
- 1 teaspoon instant chicken bouillon granules
- 1/4 teaspoon salt
- Dash pepper
- 1/3 cup cold water
- 3 Tablespoons all-purpose flour
- 2 cups hot cooked rice
Preparation:
In a large skillet brown pork, half at a time, in hot oil. Drain off fat.In a 3-1/2-, 4-, or 5-quart crockpot place mushrooms and onion. Add pork.
In a bowl combine undrained tomatoes, water, dried marjoram and thyme (if using), bouillon granules, salt, and pepper. Pour over all.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. In a bowl stir together the water and flour. Stir flour mixture into pork mixture in cooker. Cover; cook on high-heat setting for 15 to 20 minutes or until thickened. If using, stir in fresh marjoram and thyme. Serve over hot rice.
Yield: 4 servings
Recipe Source: New Flavors From Your Crockery Cooker (Better Homes & Gardens)
Reprinted with permission.
