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    Pork Stew

    Source of Recipe


    1 1/2 pounds boneless pork loin, cut into 1/2" cubes
    1 tablespoon vegetable or canola oil
    1 yellow onion, quartered and thinly sliced
    4 green onions, thinly sliced
    1 green bell pepper, chopped
    2 carrots, peeled and chopped
    2 stalks celery, chopped
    14 1/2 oz can whole tomatoes, juice reserved
    3 cloves garlic, minced
    3/4 cup dry white wine
    1/2 cup water
    1 tablespoon Worcestershire sauce
    1/2 teaspoon dried marjoram, crumbled
    salt and pepper

    In a large skillet, brown pork in oil over medium-high heat for 5
    minutes, turning pieces to brown on all sides.

    Transfer pork to a slow cooker and top with yellow onion, green
    onions, green bell pepper, carrots, and celery. Layer tomatoes and
    garlic on top.

    In a medium bowl, whisk together reserved tomato juice, wine, water,
    Worcestershire sauce, marjoram, salt, and pepper. Pour over pork
    and vegetables. Do not stir. Cover and cook on Low for 7 to 9 hours
    or on High for 3 1/2 to 4 1/2 hours. If cooking on High, stir stew
    once during last hour of cooking.

    To serve, stir the stew and ladle into wide, shallow soup bowls.




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