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Ingredients
| pork - shoulder: 0.5 lb |
| smoked kielbasa - turkey and beef: 1 lb |
| onions (chopped): 2 cups |
| garlic: 2 cloves |
| cannellini beans: 15 oz |
| carrots: 6 |
| chicken broth: 14 oz |
| canned tomato paste: 1 Tbl |
| dried thyme (ground): 2 tsp |
| black pepper: 1/2 tsp |
| cherry tomatoes (chopped): 1 cup |
Slow-cooker holiday pork stew
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
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.
4. Crumb Topper: Crumb Topper: In a resealable freezer bag combine 1-1/2 cups coarse French bread crumbs, 1/4 cup chopped flat-leaf parsley, 1/4 cup finely shredded Parmesan cheese, and 2 tablespoons olive oil.