Slow Cooker Pork and Vegetable Stew

This stick-to-your-ribs recipe blends juicy pork with yellow and red bell peppers.

  • 2 tsp. olive oil, divided
  • 3 lbs. boneless pork loin roast, trimmed and cubed into 1" pieces
  • ½ cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (28 oz.) crushed tomatoes
  • 1 can (15 oz.) pinto beans, drained
  • 1 can (15 oz.) black beans
  • 1 red pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • Sour cream, for topping
  • ½ cup green onion, chopped
  1. Heat 1 teaspoon olive oil in a stock pot over medium heat. Add pork and cook until browned. Remove from heat and add to slow cooker. Heat remaining 1 teaspoon olive oil in same pot and add onions and garlic. Sauté about 6 minutes, until softened. Add to slow cooker. Add tomatoes, pinto and black beans, red and yellow bell pepper, cumin, chili powder, salt and pepper. Cook on high setting for 3-4 hours.
  2. Serve topped with sour cream and green onions.

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