About this recipe:Diced pork, courgettes, peppers, sweet potato, onions and button mushrooms delicately cooked in the slow cooker and served with crusty bread on the side to mop up the delicious juices. Perfect for making ahead and eating alfresco on warm nights or equally comforting in colder weather.
large handful whole button mushrooms (or thickly sliced field mushrooms)
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Method Prep:5min › Cook:5hr › Ready in:5hr5min
Turn the slow cooker onto low. Add the pork, sweet potato, courgette and yellow pepper.
In a frying pan gently fry off the onions for a couple of minutes then add the garlic. Stir for another minute. Transfer to the slow cooker. In the same fry pan add the stock, tomato puree and oregano. Bring to the boil then add to the slow cooker.
Add a grinding of pepper, cover and cook on low for 4 hours. In the last hour add the mushrooms and cook for another hour. Serve in wide bowls with bread on the side or serve with pasta or rice.
The sweet potato becomes a lot softer than white potato. If preferred this is equally nice subsituted with white potato.