A savory stew of pork and potatoes to warm you inside and out. Great with crusty bread or corn muffins for dipping into stew and cleaning the bowls!

Recipe Summary

prep:
15 mins
cook:
2 hrs
total:
2 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.

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  • In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.

  • Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.

Nutrition Facts

526 calories; protein 30g; carbohydrates 52.9g; fat 22.5g; cholesterol 70.9mg; sodium 706.6mg. Full Nutrition
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Reviews (127)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/12/2005
I followed the recipe exactly as written. It had good flavor and it was even better the next day. The only problem for me was the cooking time wasn't nearly long enough. My potatoes(which I diced) were still hard and even the peppers were a little crunchy. And I needed to add cornstarch to the broth to make it thick as it was more soup-like. Next time I'd let this cook all day 8-10 hours on low. Maybe add a few more spices to kick it up a bit. Not that it needs it just sometimes we like our stew a little spicy. Read More
(154)

Most helpful critical review

Rating: 3 stars
02/22/2007
I wasn't too sure about this at first - even though I added way more garlic pepper and Italian seasoning I found it to be incredibly bland and boring. However by the time I dished it up in the evening it was much more flavorsome. Other than upping the seasoning the only other change I made was to use creamed corn as that's what I had on hand. Not bad at all. Thanks Mitzy! Read More
(22)
140 Ratings
  • 5 star values: 72
  • 4 star values: 43
  • 3 star values: 18
  • 2 star values: 4
  • 1 star values: 3
Rating: 4 stars
09/12/2005
I followed the recipe exactly as written. It had good flavor and it was even better the next day. The only problem for me was the cooking time wasn't nearly long enough. My potatoes(which I diced) were still hard and even the peppers were a little crunchy. And I needed to add cornstarch to the broth to make it thick as it was more soup-like. Next time I'd let this cook all day 8-10 hours on low. Maybe add a few more spices to kick it up a bit. Not that it needs it just sometimes we like our stew a little spicy. Read More
(154)
Rating: 4 stars
01/20/2009
Have made this stew twice and found it both tasty and a good change of pace if you like stews. Two changes I would absolutely suggest: cook much longer (5-6 hrs on high 10-12 hrs on low) and add the milk in the last hour. I researched adding milk to slow cookers and this prevents curdling/or separating. Like others I adapted ingredients to what was on hand adding carrots and cannellini beans in place of the peppers. As in all my crockpot stews I used 3 Tbl quick-cooking (Minute brand) tapioca for thickening instead of cornstarch though I did coat the meat with flour before browning. Read More
(139)
Rating: 4 stars
10/08/2006
This was a great stew! I added celery and did not use the cornstarch. I cooked it in the crock pot for 8 hours on low. I think if you're only going to cook for 2 hours you should boil the potatoes for about 10 minutes before placing in the crock pot or they may not get soft enough. I really liked the italian seasonings and the cream of mushroom soup gave it a nice texture. Read More
(112)
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Rating: 5 stars
02/18/2006
I had a bunch of pork that I needed to use. This recipe was exactly what I was looking for. I have to admit that I used what I had. I used turkey stock (homemade frozen from thanksgiving and cream of chicken soup. They worked fine. I really liked the milk base. The texture turned out very hearty and it made great leftovers. Read More
(41)
Rating: 5 stars
01/17/2006
This was easy and really good. I did not make it in the slow cooker but on the stove. However other than adding extra garlic (because I ALWAYS add extra garlic) I followed the recipe. REALLY GOOD! Read More
(33)
Rating: 5 stars
09/28/2006
This stew is perfect for a cold autumn day! I changed it a little due to lack of ingredients. I added carrots instead of peppers and corn and I didn't have canned tomates so I used tomatoe paste and added a little water and it turned out fabulous! I made some homemade buns to go with it and my family was so impressed!:) I will definetly make this again! Read More
(32)
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Rating: 5 stars
09/10/2009
This is a great crock pot meal. I made it two or three times last winter with a few recommended modifications. I added a can of black beans as well as carrots and fresh garlic and cooked it most of the day in the crock pot--the flavor just improves. It's a good way to use cheaper cuts of meat and the beans give it a southwestern flair and improve the meal value. Read More
(28)
Rating: 4 stars
06/22/2008
This is a fine recipe. Because it is a stew a crockpot is best to keep it from burning. But the cook time is off by about 2.5 hours. Set your crock to high to get the stew to bubble then lower it and cook for another 3.5 hours. Read More
(27)
Rating: 3 stars
02/22/2007
I wasn't too sure about this at first - even though I added way more garlic pepper and Italian seasoning I found it to be incredibly bland and boring. However by the time I dished it up in the evening it was much more flavorsome. Other than upping the seasoning the only other change I made was to use creamed corn as that's what I had on hand. Not bad at all. Thanks Mitzy! Read More
(22)
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