pound boneless pork cutlets, cut into 1-inch pieces
2
tablespoons all-purpose flour, divided
1
tablespoon vegetable oil
2
medium Yukon gold potatoes, unpeeled and cut into 1-inch cubes
1
large sweet potato, peeled and cut into 1-inch cubes
1
cup chopped carrots
1
ear corn, broken into 4 pieces or 1/2 cup corn kernels
1/2
cup chicken broth
1
jalapeño pepper,* seeded and finely chopped
1
clove garlic, minced
1
teaspoon salt
1/4
teaspoon black pepper
1/4
teaspoon dried thyme leaves
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
Prep Time
15 minutes
Cook Time
5 to 6 hours (LOW), plus 10 minutes (HIGH)
Slow Cooker Directions
1. Toss pork pieces with 1 tablespoon flour; set aside. Heat oil in large nonstick skillet over medium-high heat until hot. Brown pork 2 to 3 minutes per side; transfer to 5-quart slow cooker.
2. Add remaining ingredients to slow cooker. Cover; cook on LOW 5 to 6 hours.
3. Combine remaining 1 tablespoon flour and 1/4 cup broth from stew in small bowl; stir until smooth. Stir flour mixture into stew. Cook on HIGH 10 minutes or until thickened. Adjust seasonings, if desired.
Click here for printable version
