Slow-Cooker Pork Stew

I came across this recipe in the December edition of "Food Network Magazine". I'm always interested in slow-cooker recipes and decided to try it. The recipe called for fingerling potatoes, which I had never bought before. I had to go to two stores to find them. I have read somewhere that they have a buttery texture. Honestly, when they were in finished dish, I couldn't really tell a lot of difference between fingerling potatoes and other potatoes. The recipe also called for fresh ginger. I had never cooked with that before either, and I realize that a little goes a long way. When I make this stew again, I'll probably use less than the 2-inch piece called for in the recipe. Putting together was pretty straight-forward. The aroma of the fresh garlic throughout the house when the stew started to heat up was wonderful. Very Italian.

I made Jane's cornbread recipe tonight to eat with the stew. It was just what I needed on a day like today. Gene enjoyed the stew, but really he likes the cornbread better. I was surprised that the liquid in the stew did not make more of a gravy, since the recipe includes 1/3 cup of flour. As I said, the ginger was a little strong, and I'll make this again, but reduce the amount.

I am adding the recipe to this posting and encourage those who might be interested to try it.

Try this and let me know how you like it.

Slow-Cooker Pork Stew
Active: 20 minutes/Total: 8 hours 20 min./Serves 4 - 6

1 pound fingerling potatoes
3 carrots, cut into 2 inch chunks
2 stalks celery, cut into 2 inch chunks
3 cloves garlic, smashed
1 two-inch piece ginger, peeled and grated
1/3 cup all purpose flour
Kosher salt and freshly gound pepper
3 bay leaves
1 bone-in pork shoulder or pork sirloin roast
(2v - 2 1/2 pounds)
1 teaspoon dried thyme
1/2 cup ground allspice
1 14-ounce can diced tomatoes

1. Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables,.
2. Season the pork generously with salt and pepper,m sprinkle with the thyme and allspice and toss wit the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
3. Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.