1 1/4 pounds pork shoulder, cut into bite-size pieces
2 tablespoons vegetable oil
1 large sweet potato, peeled and diced
1 cup frozen or canned corn
1/4 cup minced green onion, green parts only, divided
1 clove garlic, minced
1/2 medium green pepper
1/8 teaspoon ground allspice
1 cup beef broth
2 cups cooked rice, white or brown (optional)
Instructions
1. Combine flour, salt and pepper in resealable plastic food storage bag. Add pork and shake well to coat. Heat oil in large skillet over medium heat until hot. All pork in a single layer (working in two batches, if necessary) and brown on both sides, about five minutes. Transfer to Crock Pot slow cooker.
2. Add sweet potato, corn, 2 Tbsp. green onions, garlic, green pepper and allspice. Stir in broth. Cover, cook on LOW 5 to 6 hours.
3. Stir in remaining 2 tablespoons of green onions. Adjust salt and pepper to taste. Serve stew over cooked rice, if desired.
Originally Submitted
11/28/2012
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