1 1/2 pounds boneless pork loin, cut into 1/2" cubes
1 tablespoon vegetable or canola oil
1 yellow onion, quartered and thinly sliced
4 green onions, thinly sliced
1 green bell pepper, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
14 1/2 oz can whole tomatoes, juice reserved
3 cloves garlic, minced
3/4 cup dry white wine
1/2 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon dried marjoram, crumbled
salt and pepper
In a large skillet, brown pork in oil over medium-high heat for 5
minutes, turning pieces to brown on all sides.
Transfer pork to a slow cooker and top with yellow onion, green
onions, green bell pepper, carrots, and celery. Layer tomatoes and
garlic on top.
In a medium bowl, whisk together reserved tomato juice, wine, water,
Worcestershire sauce, marjoram, salt, and pepper. Pour over pork
and vegetables. Do not stir. Cover and cook on Low for 7 to 9 hours
or on High for 3 1/2 to 4 1/2 hours. If cooking on High, stir stew
once during last hour of cooking.
To serve, stir the stew and ladle into wide, shallow soup bowls.