Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium Potatoes
1 pound Tomatoes
1 Bell peppers
2 tablespoons Vinegar
1 pound Pork shoulder butt
3 Garlic cloves -- crushed
1 pound Pork shoulder butt
1 cup Stock
1 Bay leaves
1 medium Onion -- chopped
Cut pork into large chunks. Coarsely chop tomatoes. Peel potatoes and
cut into thick chunks. Seed, core, and thinly slice bell pepper. Brown
pork in 2 tb oil if desired. Layer ingredients in crockpot in order; cook
until meat is tender, about 10 hours. Stovetop preparation: Heat oil in
Dutch oven over medium heat. Add pork and saute a few minutes, until
lightly browned. Add garlic and saute well. Add onion and saute until
tender. Add tomatoes and cook 5 minutes. Att water, vinegar, and bay
leaf. Salt and pepper to taste. Bring to boil. Cover and simmer until
pork is almost tender, about 40 minutes. Stir in green pepper. Add
potatoes around sides and simmer, covered, until tender, about 15 minutes.
Avoid stirring or overcooking potatoes. Sylvia's comments: this was
easy to fix, and the only problem was that it was just a bit bland. I
added some Worcestershire to my bowl, and it was fine. I used balsamic
vinegar and sliced the onion instead of chopping it so it was easier to
pick out. I also used canned tomatoes. With the added stock, it was more
soup than stew.
