Spicy pork stew with sweet potatoes and beans

I love my slow cooker. I think it may be the best kitchen gadget in the world. With a slow cooker, no one has the excuse that they ‘don’t have time’ to cook. You only need a crockpot and some basic ingredients and you have a brilliant meal that takes no time at all to prepare.

This one is a goodun. I wanted something to make with a pork shoulder that didn’t involve roasting it, or making pulled pork out of it. (I have severe american barbecue fatigue). You can obviously put as much or as little chilli in this as you like. I put in one whole red chilli and it had a nice kick without being overly spicy. People who enjoy a more spicy stew might want to throw another chilli in.

This stew is from ‘Fireside Feasts & Snow Day Treats‘, but I’ve adapted it for the slow cooker.

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 tsp ground cumin
  • 1.5 tsp dried oregano
  • 1 pork shoulder joint
  • 1 tsp clear honey
  • 1tsp ground cinnamon
  • 2 garlic cloves, crushed
  • 1 red chilli, sliced
  • 400g can chopped tomatoes
  • 500ml chicken stock
  • 2-3 sweet potatoes, cubed
  • 1 bay leaf
  • 400g can kidney beans
  • large handful of fresh coriander

Put all the ingredients, except for the beans, coriander and the sweet potato into a slow cooker. Put on low. Leave for 8 hours.

Come home from work, shred the pork, add the beans and potato and serve an hour or so later with some bread and the coriander dumped on top. Yums!