Easy Golden Harvest Pork & Potato Stew Recipe

YIELD Makes 4 (2-1/2-cup) servings

INGREDIENTS

1 pound boneless pork cutlets, cut into 1-inch pieces 2 tablespoons all-purpose flour, divided 1 tablespoon vegetable oil 2 medium Yukon gold potatoes, unpeeled and cut into 1-inch cubes 1 large sweet potato, peeled and cut into 1-inch cubes 1 cup chopped carrots 1 ear corn, broken into 4 pieces or 1/2 cup corn 1/2 cup chicken broth 1 jalapeño pepper,* seeded and finely chopped 1 clove garlic, minced 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon dried thyme leaves *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Slow Cooker Directions

1. Toss pork pieces with 1 tablespoon flour; set aside. Heat oil in large nonstick skillet over medium-high heat until hot. Brown pork 2 to 3 minutes per side; transfer to 5-quart slow cooker.
2. Add remaining ingredients to slow cooker. Cover; cook on LOW 5 to 6 hours.
3. Combine remaining 1 tablespoon flour and 1/4 cup broth from stew in small bowl; stir until smooth. Stir flour mixture into stew. Cook on HIGH 10 minutes or until thickened. Adjust seasonings, if desired.

This recipe appears in: Stews