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Winter Pork Stew
SUBMITTED BY: Unknown
1 ½ lb. Pork shoulder, cut in 1-inch cubes
16 oz. Kielbasa or Polish sausage, cut in ½-inch slices
2 cups chopped onions
2 cloves garlic, minced
2 15 oz. cans cannelini beans, rinsed and drained
6 carrots, peeled and sliced in 1-inch chunks
1 14-oz can reduced sodium chicken broth
3 Tbsp. Tomato paste
2 Tbsp. Fresh thyme or 1 tsp. Dried thyme, crushed
½ tsp. Freshly ground black pepper
1 cup coarsely chopped tomatoes or halved cherry tomato
1 recipe Crumb Topper
In a 6-7-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 8-10 hours or high-heat setting for 4-5 hours. Stir in tomatoes. Cover and cook 10 minutes more.
Turn pork mixture into a freezer-to-oven casserole dish. Freeze, covered, up to one month.
Prepare and freeze Crumb Topper up to one month.
To Serve: Thaw casserole and Crumb Topper in refrigerator 2 days ahead of serving. Preheat oven to 400F.
Bake casserole, covered, for 30 minutes. Uncover; sprinkle with crumb mixture.
Bake 15 to 20 minutes more or until heated through.
Makes 8 servings.
Crumb Topper: In a resealable freezer bag combine 1 ½ cups coarse French bread crumbs, 1/4 cup chopped parsley, 1/4 cup finely shredded Parmesan cheese, and 2 tablespoons olive oil.