Savory Pork Stew

Savory Pork Stew

Mitzy Renee 1

"A savory stew of pork and potatoes to warm you inside and out. Great with crusty bread or corn muffins for dipping into stew and cleaning the bowls!"

Ingredients 2 h 15 m {{adjustedServings}} servings 526 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 526 kcal
  • 26%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
  2. In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
  3. Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.
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Reviews 87

  1. 98 Ratings


I followed the recipe exactly as written. It had good flavor and it was even better the next day. The only problem for me was the cooking time wasn't nearly long enough. My potatoes(which I diced) were still hard and even the peppers were a little crunchy. And I needed to add cornstarch to the broth to make it thick, as it was more soup-like. Next time I'd let this cook all day, 8-10 hours on low. Maybe add a few more spices to kick it up a bit. Not that it needs it, just sometimes we like our stew a little spicy.


Have made this stew twice and found it both tasty and a good change of pace if you like stews. Two changes I would absolutely suggest: cook much longer (5-6 hrs on high, 10-12 hrs on low) and add the milk in the last hour. I researched adding milk to slow cookers and this prevents curdling/or separating. Like others, I adapted ingredients to what was on hand, adding carrots and cannellini beans in place of the peppers. As in all my crockpot stews, I used 3 Tbl quick-cooking (Minute brand) tapioca for thickening instead of cornstarch, though I did coat the meat with flour before browning.


This was a great stew! I added celery and did not use the cornstarch. I cooked it in the crock pot for 8 hours on low. I think if you're only going to cook for 2 hours you should boil the potatoes for about 10 minutes before placing in the crock pot or they may not get soft enough. I really liked the italian seasonings and the cream of mushroom soup gave it a nice texture.