Golden Harvest Pork Stew


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 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.


  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.

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