Recipe 88: Slow Cooker Holiday Pork Stew (Better Homes & Gardens)

Makes: 8 servings

Prep: 30 mins Bake: 15 mins Cook: 1 hr

Ingredients

• 1 1/2 pounds pork shoulder, cut into 1-inch cubes
• 16 ounces kielbasa or Polish sausage, cut into 1/2-inch slices
• 2 cups chopped onions
• 2 cloves garlic, minced
• 2 15 ounce can cannellini beans, rinsed and drained
• 6 carrots, peeled and sliced into 1-inch chunks
• 1 14 ounce can reduced-sodium chicken broth* or 1-3/4 cups water
• 3 tablespoons tomato paste
• 2 tablespoons fresh thyme or 1 tsp. dried thyme, crushed
• 1/2 teaspoon freshly ground black pepper
• 1 cup coarsely chopped tomato or halved cherry tomatoes (optional)
• 1 Crumb Topper

Directions

1. In a 6- to 7-quart slow cooker combine pork shoulder, kielbasa, onions, garlic, beans, carrots, chicken broth, tomato paste, thyme, and pepper. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in tomatoes. Cover and cook 10 minutes more.

2. Turn pork mixture into shallow 3-quart freezer-to-oven casserole dish. Freeze, covered, up to 1 month. Prepare and freeze Crumb Topper up to 1 month. Makes 8 servings.

3. To serve: Thaw casserole and Crumb Topper in refrigerator 2 days ahead of serving. Preheat oven to 400 degrees F. Bake casserole, covered, for 30 minutes. Uncover; sprinkle with crumb mixture. Bake 15 to 20 minutes more or until heated through.

Crumb Topper

Ingredients

• 1 1/2 cups coarse French bread crumbs
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup finely shredded Parmesan cheese
• 2 tablespoons olive oil

Directions

Crumb Topper: In a resealable freezer bag combine bread crumbs, parsley, Parmesan cheese, and olive oil.

Nutrition Facts (Slow Cooker Holiday Pork Stew)