Recipe: Greek-Style Pork Stew (crock pot)

GREEK-STYLE PORK STEW

Let the slow cooker do the work for you. Serve over hot noodles and with warmed pita bread triangles.

1 1/2 pounds boneless pork loin, cut into 1-inch cubes
2 tablespoons all-purpose flour
8 ounces baby carrots
2 medium onions, cut into 6 thin wedges
1 6-oz. can tomato paste
1/2 cup dry red wine
3 tablespoons water
2 tablespoons lemon juice
1 teaspoon cumin
1/2 teaspoon cinnamon
2 teaspoons sugar
TO SERVE:
Cooked noodles, if desired
1/3 cup chopped walnuts
1/3 cup crumbled feta cheese

Combine pork and flour; toss to coat evenly with flour. Place in 3 1/2-quart slow cooker. Stir in carrots and onions.

Combine tomato paste, wine, water, lemon juice, cumin and cinnamon; mix until well blended. Stir into meat mixture.

Cover and cook on low heat setting 6-7 hours or until pork is tender. Stir in sugar.

TO SERVE:
Serve over cooked noodles. Sprinkle each serving with a small amount of nuts and cheese.

Servings: 6
Source: National Pork Board