Mediterranean Pork Stew with Tomatoes, Olives, and Artichokes
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds boneless pork shoulder, cut into 1-inch cubes
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 (28-ounce) can diced tomatoes
- 3/4 cup pitted kalamata olives
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1 cup chicken broth
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
Instructions
- Add the pork cubes, chopped onion, and minced garlic to the slow cooker.
- Pour in the diced tomatoes, kalamata olives, artichoke hearts, and chicken broth.
- Sprinkle the oregano, salt, and black pepper over the top, then add the bay leaf.
- Stir everything gently to combine the ingredients evenly.
- Cover and cook on low for 7 to 8 hours until the pork is tender.
- Remove the bay leaf before serving.
Notes
Taste the stew at the end of cooking before adding extra salt, since the olives already contribute plenty of seasoning. Leftovers keep well in the refrigerator for three days and reheat smoothly on the stovetop with a splash of broth if the sauce thickens.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board