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Sweet and sour, this tasty slow cooker stew gets a fresh and spicy hit with fresh tarragon Crushed Red Peppers.
Ingredients
6
bone-in pork chops (about 2 ½ lb.)
1 lb.
mixed sliced mushrooms
2 lbs.
baby potatoes
1 lb.
carrots, peeled and cut into 1-inch chunks
1
onion, chopped
1 cup
reduced-sodium chicken broth
2 tbsp.
4 tsp.
GOYA® Minced Garlic
¼ cup
GOYA® Balsamic Vinegar
1 tbsp.
finely chopped fresh tarragon
¼ tsp.
GOYA® Crushed Red Peppers
Directions
Step 1
In slow cooker, combine pork, mushrooms, potatoes, carrots and onion. Whisk together broth, sugar cane, oil, seasoning and garlic; pour over pork and vegetables.
Step 2
Cover and cook on High for about 4 hours or until pork and vegetables are tender. Add balsamic vinegar in last 15 minutes of cooking. Garnish with tarragon and crushed red peppers.
Add 1 cup thawed frozen peas to stew in the last 15 minutes of cooking if desired.
New from Goya
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