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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 6 |
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A Jack Frost favorite is a pleasant change of pace from beef based stews. If you cannot find lima beans, go ahead and use peas. I have also put gremolata on it when serving. Ingredients:
1 1/2 lbs boneless pork, cut into 1 inch cubes |
1 tablespoon oil |
4 medium potatoes, peeled and cut into 1 inch pieces |
4 medium carrots, peeled and cut into 1/2 inch pieces |
1 1/4 cups onions, coarsely chopped |
1/2 cup celery, sliced |
1/2 cup green bell pepper, thinly sliced (optional) |
10 ounces frozen lima beans, thawed (optional) |
29 ounces diced tomatoes, undrained |
1/2 cup dry white wine |
3 tablespoons quick-cooking tapioca |
1/2 teaspoon salt, to taste |
1 teaspoon brown sugar |
2 teaspoons basil |
1 tablespoon garlic, minced |
3/4 teaspoon pepper, to taste |
Directions:
1. Brown pork in oil.
2. Put slow cooker liner in crock pot.
3. Put pork and vegetables in crock pot.
4. In medium sized bowl put diced tomatoes, wine, tapioca, salt, brown sugar, basil, garlic, and pepper; and pour over pork/veggie mixture.
5. Cover and cook on low for 6-7 hours.
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