Because when it’s cold outside, who doesn’t crave a warm, heartly, slow-cooked meal for the soul? A gorgeous pork stew ticks all those boxes and is a delicous way to end a cold winter’s day. Pair it with your favourite serving option (see my suggestions below) and some steamed greens and you’re well on your way to warm night’s sleep.
This Moroccan-Style Pork Stew is a delicious and fabulous way to cook gorgeous free-range, organic pork from Sherwood Rd Organic Meats. If you like this recipe then you could also try my Roast Beef rump cap with Roast Capsicum Tapenade & Village Salad or my Asian-Style Pulled Pork or my Beef Ragu!
Time – about 5-9 hours (depending on cooking rate
- 1 kg pasture-raised pork collar butt, cut into 3-4cm chunks
- 1 brown onion, diced
- 1/2 bunch celery, chopped
- 1 small sweet potato, roughly chopped
- 2 parsnips, roughly chopped
- 2 carrots, roughly chopped
- 8 button mushrooms, quartered
- 300g green beans (topped & tailed, halved)
- 2 tsp cumin
- 2 tsp coriander
- 2 tsp turmeric
- 2 tsp paprika
- 1 tsp salt
- 1/2 tsp cinnamon
- 2.5 cups broth
- 1/2 cup red wine
Goes well with:
- Creamy polenta
- Mashed vegetables
- Rice or another cooked grain/mixture
- Cauliflower ‘rice’
- Heat a large skillet to medium, add a tbsp EVOO or lard and brown the outsides of the collar butt chunks, in batches if required, then transfer to the bowl of your slow cooker.
- Add diced onion, chopped celery plus all the spices & salt to the pan and fry-off for 3 mins. Transfer to to the slow cooker
- Add the chopped carrots, parsnip, sweet potato, and mushrooms straight to the slow cooker.
- Add the broth and red wine to the slow cooker, cover and cook for 8 hours on low or 4 hours on high or until the meet starts to shred.
- Add the green beans at the end for 15 minutes so they just blanch through.
- Serve the pork stew with your choice of accompaniements – pictured here with creamy polenta, parmesan and fresh parsley.