Slow Cooker Curried Pork

  • 4 pounds boneless pork shoulder (or rib ends), cut into 2-inch pieces
  • 1 large onion, chopped
  • 2 large potatoes, scrubbed and cut into bite-sized pieces
  • 1 cup frozen peas
  • 3 garlic cloves, minced
  • 3 tablespoons minced fresh ginger
  • 1 cup unsweetened coconut milk
  • 1 tablespoon mild curry powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground turmeric
  • Salt and freshly ground pepper
  • One 14-ounce can diced tomatoes
  • 3 cups chicken broth
  • Steamed rice, chopped cilantro and sliced scallions, for serving (optional)

Place the pork, onion, potatoes, peas, garlic, and ginger in the insert for the slow cooker. Place the coconut milk in a resealable jar and add the spices (curry powder through ground pepper); seal and shake vigorously to combine. Pour the seasoned coconut milk over the meat and vegetables in the slow cooker. Add to the diced tomatoes and chicken broth.

Cover and cook on high for 4 hours. Spoon off as much fat from the surface of the stew as possible. Serve the stew over rice in deep bowls, garnished with cilantro and scallions, if desired.

  • Yields: 6-8 servings
  • Preparation Time: 15 minutes hands-on time, 4 hours cooking time