Makes 4 (2-1/2-cup) servings
|1||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|
|1/2||cup chicken broth|
|1||jalapeño pepper,* seeded and finely chopped|
|1||clove garlic, minced|
|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.
- 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.
- Add remaining ingredients to slow cooker. Cover; cook on LOW 5 to 6 hours.
- 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.
Check out more recipes for Stews