This Slow Cooker Pork Corn Stew is a great way to use Summer corn and green peppers. This savory slow cooker recipe can be served topped with cheese, sour cream, or Greek yogurt and crusty bread. A great way to use up leftover pork roast!

Estimated reading time: 4 minutes

Slow Cooker Pork Corn Stew

Hi Everyone, this Slow Cooker Pork Corn Stew is a great way to use up roast pork leftovers, and actually that's how this recipe came about.

I had leftover pork from my Marinated Pork Roast with Wedge Salad and Baked Sweet Potatoes Dinner recipe.

I am loving all the slow cooker or Crock pot recipes since we started our Kitchen Renovation because I can make a satisfying dinner without a lot of effort.

You can use 1 pound, or even less of any cooked, cubed meat instead of pork.

The corn, beans, tomatoes, peppers & onions make a lovely broth or juice.

You can also optionally serve this over pasta, rice, quinoa or egg noodles.

Ingredients

• 1 pound cooked pork roast, cubed, you can substitute any cooked meat in the same amount if you do not have cooked cubed pork roast
• 1 32 ounces can diced tomatoes, can substitute canned crushed tomatoes in the same amount
• 1-2 fresh green peppers, chopped or in slices
• 1 medium yellow onion, chopped
• 1 15 ounces can corn, drained
• 1 15 ounces can of red kidney beans, drained, can substitute other similar canned beans
• 1 teaspoon salt, or amount to taste
• ¼ teaspoon fresh cracked pepper, or amount to taste
• 1 dried bay leaf, optional (adds more flavor)

For Serving

• 1 dollop sour cream or Greek yogurt per serving, optional
• crusty bread, optional
• fresh chopped parsley, optional
• shredded cheese, optional, I recommend Mozzarella or Cheddar
• salt to taste, optional
• fresh cracked pepper, optional
• You can also optionally serve this over pasta, rice, quinoa, or egg noodles.

Kitchen Tools

• slow cooker or crock pot
• cutting board
• chef's knife
• measuring spoons and cups
• 2-cup wet measure
• bowls, for serving
• large spoon, for serving

Web Story

The corn, beans, tomatoes, peppers & onions make a lovely broth/juice.

All those flavors make it possible to minimally season this Slow Cooker Pork Corn Stew recipe with only salt and pepper.

I always use kosher salt and fresh ground pepper.

You can also optionally serve this over pasta, rice, quinoa or egg noodles.

I hope you enjoy this Slow Cooker Pork Corn Stew; it's perfect for any season!

What's your favorite comfort food?

Please let me know in the comments below!

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Slow Cooker Pork Corn Stew

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

This Slow Cooker Pork Corn Stew is a great way to use Summer corn and green peppers. This savory slow cooker recipe can be served topped with cheese, sour cream, or Greek yogurt and crusty bread. A great way to use up leftover pork roast!

4.3 Stars (3 Reviews)

Print

Ingredients

• 1 pound cooked pork roast, cubed, you can substitute any cooked meat in the same amount if you do not have cooked cubed pork roast
• 1 32 ounce can diced tomatoes, can substitute canned crushed tomatoes in the same amount
• 1-2 fresh green peppers, chopped or in slices
• 1 medium yellow onion, chopped
• 1 15 ounce can corn, drained
• 1 15 ounce can red kidney beans, drained, can substitute other similar canned beans
• 1 teaspoon salt, or amount to taste
• ¼ teaspoon fresh cracked pepper, or amount to taste
• 1 dried bay leaf, optional (adds more flavor)

For Serving

Toggle ingredient group

• 1 dollop sour cream or Greek yogurt per serving, optional
• crusty bread, optional
• fresh chopped parsley, optional
• shredded cheese, optional, I recommend Mozzarella or Cheddar
• salt to taste, optional
• fresh cracked pepper, optional
• You can also optionally serve this over pasta, rice, quinoa or egg noodles.

Instructions

1. Put cubed cooked pork roast, canned tomatoes, chopped green peppers, chopped yellow onion, can of corn, can of red kidney beans into the slow cooker. Cover and cook on HIGH for 4 hours or on LOW for 6 hours. Stir 2 hours into cooking.

For Serving

1. Serve with a scoop of sour cream or a healthier option, Greek yogurt, crusty bread, shredded cheese, and/or fresh chopped parsley. Salt and pepper to tastes. Enjoy!

Notes

You can also optionally serve this over pasta, rice, quinoa, or egg noodles.

I recommend using kosher salt and fresh ground pepper.

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  Ecodesign Bowls - Set of 4 - Premium French Onion Soup Bowls - Off-White - 300 ml (10.5 Ounce) with the Cork Coasters – Porcelain Classic European Style Healthy Portion Crocks – Oven/Microwave safe
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  Crock-Pot SCV700SS Stainless Steel 7-Quart Oval Manual Slow Cooker, 7 Quart
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  Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 738Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 122mgSodium: 1320mgCarbohydrates: 73gFiber: 13gSugar: 18gProtein: 48g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Life’s Little Sweets is a seasonal cooking and local food blog featuring farm-to-table recipes, CSA inspiration, and creative ways to enjoy what’s fresh and in season.

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