Slow Cooker Pork Stew with Oyster Mushrooms

Slow Cooker Pork Stew with Oyster Mushrooms takes about 45 minutes from beginning to end. This recipe makes 4 servings with 600 calories, 63g of protein, and 32g of fat each. For $8.85 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. A few people made this recipe, and 33 would say it hit the spot. It works well as an expensive main course for Winter. Head to the store and pick up bone broth, capers, garlic, and a few other things to make it today. It is brought to you by The Healthy Foodie. It is a good option if you're following a gluten free diet. Overall, this recipe earns a super spoonacular score of 96%. If you like this recipe, you might also like recipes such as Slow Cooker Beef Stew with Mushrooms, Slow-Cooker Beef Stew with Shiitake Mushrooms, and Slow-Cooker Pork Stew.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Melt the lard or coconut oil in a heavy skillet set over high heat.Add the meat in a single layer, making sure that the pieces do not touch, and cook until brown on all sides. Work in several batches if you have to so you don’t overcrowd the pan. Remove the cooked pieces of meat to a bowl to collect the juices.Once all the meat has been cooked and set aside, lower the heat to medium, add a little more fat to the pan if necessary then throw in the onion and garlic and cook, stirring often, until the onion is fragrant and becomes translucent.Add oregano, mustard, ground nutmeg, stir to coat then add broth and white wine vinegar. Add meat and juices back into the pan, bring to a simmer then transfer to slow cooker and cook on low for 6 hours or high for 4 hoursAdd mushrooms and an extra cup of water and continue cooking for 1 hour on high or 2 hours on lowLadle a little bit of the cooking liquid into a measuring cup - whisk in coconut milk and ghee then return to slow cooker; add capers, mix one final time and serve.

 

Step by step:

1. Melt the lard or coconut oil in a heavy skillet set over high heat.

2. Add the meat in a single layer, making sure that the pieces do not touch, and cook until brown on all sides. Work in several batches if you have to so you don’t overcrowd the pan.

3. Remove the cooked pieces of meat to a bowl to collect the juices.Once all the meat has been cooked and set aside, lower the heat to medium, add a little more fat to the pan if necessary then throw in the onion and garlic and cook, stirring often, until the onion is fragrant and becomes translucent.

4. Add oregano, mustard, ground nutmeg, stir to coat then add broth and white wine vinegar.

5. Add meat and juices back into the pan, bring to a simmer then transfer to slow cooker and cook on low for 6 hours or high for 4 hours

6. Add mushrooms and an extra cup of water and continue cooking for 1 hour on high or 2 hours on low

7. Ladle a little bit of the cooking liquid into a measuring cup - whisk in coconut milk and ghee then return to slow cooker; add capers, mix one final time and serve.

Nutrition Information:

covered percent of daily need