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How to Make Slow Cooker Pork and Pumpkin Stew
Slow cookers allow for a no-fuss meal that everyone will enjoy. Serve steamed nonstarchy vegetables or a salad with this stew for a complete meal.
15 min prep time
4 hr cook time
8servings
1 cup
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Step-By-Step Instructions:
- Season the cubed pork with the pepper and salt-free seasoning.
- Add the oil to a large sauté pan over high heat and brown the pork, cooking for about 8 minutes. If using a small pan, brown the pork in batches to ensure even browning.
- Remove the meat from the pan and set aside. Add the tomato paste, beef broth, and cinnamon to the pan and whisk to incorporate the brown bits on the bottom of the pan. Remove the pan from the heat.
- Add the browned meat, liquid, and remaining ingredients to the slow cooker and stir to combine.
- Cook on high for 3 hours, 40 minutes (or low for 7 hours, 40 minutes). Stir in the beans and cook for 20 minutes more. Remove the bay leaf before serving.
Nutrition facts
8 Servings
-
Serving Size
1 cup
- Amount per serving Calories 150
-
Total Fat
4g
- Saturated Fat 0.9g
- Cholesterol 30mg
- Sodium 170mg
-
Total Carbohydrate
15g
- Dietary Fiber 5g
- Total Sugars 4g
- Protein 14g
- Potassium 640mg
Ingredients
pork shoulder (trimmed of all visible fat, cut into 1-inch cubes)
16 oz
black pepper
1/2 tsp
seasoning (salt-free, such as Mrs. Dash)
1 tsp
olive oil
1 tbsp
tomato paste
2 tbsp
beef broth (low-sodium)
1 cup
ground cinnamon
1/4 tsp
onion(s) (peeled, large dice)
1
celery stalks (large dice)
4
carrot(s) (peeled, large dice)
3
small sugar/pie pumpkin (peeled, seeded, large dice)
1
garlic (minced)
4 clove
fresh thyme
4 sprig
bay leaves
1
black beans ((14.5-ounce) drained and rinsed)
1 can
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