Click on a category to see more recipes in this category
Ingredients
1 Red bell pepper, cut into thin strips
1 Yellow bell pepper, cut into thin strips
1 Medium onion, cut into thin wedges
1 Tablespoon minced garlic
2 1/2 Pounds boneless pork shoulder roast or country-style ribs, cubed (1 1/2 inches)
2 Tablespoons olive oil
1 (14 1/2 ounce) Can diced tomatoes with roasted garlic
1/2 Cup red wine
1 Teaspoon fennel seeds
1/2 Teaspoon dried orange peel
1/2 Teaspoon crushed dried rosemary
1/4 Teaspoon crushed red pepper
1/4 Teaspoon salt
1/8 Teaspoon freshly ground black pepper
1/4 Cup water
3 Tablespoons all-purpose flour
Instructions
Place red bell pepper, yellow bell pepper, onion and garlic in 3 1/2 to 6 quart crockpot.
Pat pork dry with paper towels. Heat oil in large skillet over medium-heat until hot. Cook pork in batches 4 to 5 minutes or until browned, stirring occasionally, place in crockpot.
Add tomatoes and wine to skillet; bring to a boil over medium heat, scraping up any browned bits from bottom of skillet. Pour over pork. Add all remaining ingredients except water and flour to crockpot.
Cook, covered, on Low heat 7 to 9 hours or until pork is fork-tender. In small bowl, whisk together water and flour. Whisk into liquid in crockpot. Increase heat to High; cook 15 minutes or until thickened.