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 1/2-inch cubes)
  • 2 tablespoons flour
  • 8 ounces baby carrots
  • 2 onions (medium, cut into 6 thin wedges)
  • 6 ounces 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
  • 1/3 cup walnuts (chopped)
  • 1/3 cup feta cheese (crumbled)
  • noodles (cooked, if desired)
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    1. 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. Serve over cooked noodles. Sprinkle each serving with a small amount of nuts and cheese.
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