Those who follow my blog know I can´t stick to a recipe so I often like to replace the potatoes with sweet potatoes and add a handful of prunes as I like the fruity taste with the meat.
Ingredients – Serves 2
200gm boneless pork shoulder, cubed
1 onion, chopped
1 cloves garlic, minced
2 bay leaves
¾ tsp chili powder
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp dried oregano
1/8 tsp mustard
salt and pepper
200gm potatoes, and cut in thick slices
175 ml passata
1 tbsp black treacle
1 tbsp cider vinegar
1 tbsp flour (optional)
While you can just throw everything into the slow cooker, I like to brown the meat first as I think it seals in the taste.
Once browned in the slow cooker, combine the pork, onions, garlic, bay leaves, all the spices including the salt and pepper and top with potatoes.
Whisk together strained tomatoes, treacle and vinegar; pour over pork mixture.
Cover and cook on medium until pork is tender, 4 – 6 hours. About 30 minutes before you are ready to serve add the prunes if you decide to use them. Check from time to time that the stew does not become too dry. If so add a little water. Once the meat is tender, discard bay leaves. I like a thick sauce which hopefully you will have – if not add the flour to the cooking liquid, whisking until smooth; then cook on high until thickened, about 30 minutes.