Thai Pork Stew

Adapted from Cooking Light & lahatchita eats

For some reason I have a bit harder time finding a meal that involves a slow cooker that appeals to me.  I'm not sure why, since as a busy mother it really is nice to throw everything into a pot and have the meal come out scrumptious.  This one-pot wonder turned out fantastic!  My husband took one bite and raved about how good it was.  {I think he was a bit nervous about the addition of peanut butter, since he just happened to be in the kitchen when I stirred it in.}  Anyway, this recipe is a success.  One that I'll be sure to make again soon!

Ingredients:

Stew:

2 pounds pork loin roast, boneless

1/2 cup teriyaki sauce

3-4 Tbsp rice vinegar

 1 tsp. crushed red pepper

1 tsp. chili sauce

1/2 cup chicken broth

 3-4 garlic cloves, minced

1/2 cup crunchy peanut butter

 2-3 cups (1 x 1/4-inch) julienne-cut red, orange, yellow bell pepper 

Remaining Ingredients:

brown basmati rice

1/2 cup chopped green onions

 chopped cilantro

 2 Tbsp. chopped dry-roasted peanuts  

 lime wedges

Directions:

1. To prepare stew, trim fat from pork. Place pork and next 6 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. After 7 hours, shred pork with forks. Add 1/2 cup of peanut butter and bell peppers; stir well. Recover and allow to continue cooking for an additional  30 minutes to hour. At this time, cook basmati rice.

  

2. Combine stew and rice in a large bowl. Top each serving with cilantro, green onions, and peanuts; serve with lime wedges.

Notes:  Next time try to add some additional veggies to the top of the stew such as shredded carrots or baby bok choy OR add a thai cucumber tomato salad on the side.