Slow Cooker Pork with Greens and Beans
(231)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
Spice rub: 1 tablespoon chili powder1/2 teaspoon red pepper flakes1/2 teaspoon kosher or sea salt2 pounds pork shoulder, visible fat removed3 cloves garlic, halved1 cup chicken stock, low sodium1 (14.5-ounce) can low-sodium diced tomatoes2 (14.5-ounce) cans cannellini beans, drained and rinsed2 cups escarole or kale, chopped1/2 cup pepitas
Directions
Prepare the spice rub by combining the chili powder, red pepper and salt.

Rub over the pork shoulder 1 hour before cooking or the night before.

Refrigerate the meat until ready to cook.

Place the pork in a slow cooker with the garlic.

Pour the stock over the meat. Cook on low for 5-6 hours.

Remove the lid and break up the meat into large chunks.

Add the diced tomatoes, beans and kale. Cook for another hour.

Before serving, toast the pepitas in a dry skillet.

Serve the stew warm, topped with the pepitas.

Makes 8 one cup servings with 1 tablespoon pepitas as a garnish.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 285.9
  • Total Fat: 15.6 g
  • Cholesterol: 72.2 mg
  • Sodium: 408.3 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 25.9 g

Member Reviews
  • MACYJOLIEMOM
     Loved this dish! Great for a cold winter day. I cooked the pork with the broth in the pressure cooker for an hour, and then added the tomatoes, beans, and kale and simmered for an hour. I used probably 3 to 4 cups of chopped kale, but would use more next time...and there will be a next time! - 1/7/10
  • MISSSUZI
     We really liked this. I didn't use chili powder or the pepitas, but made it more southern-style with Creole seasoning. I used great northern beans and red beans and mustard greens. I cooked the meat one day then refrigerated it overnight so I could separate the fat out easily. Will make again! - 1/18/10
  • MJRED56
     Easy to make. I even made it with Chicken! - 1/10/10
  • JKNEPFLE
     This is just awesome! I added a little hot pepper sauce, and that made it even better!!!! - 9/4/09

    Reply from CHEF_MEG (9/16/09)
    Great, Josh! I'm so happy you liked it.

  • TRICIAN13
     Tasty recipe! Used port tenderloin which I browned with garlic before putting in crockpot. Also, used home-cooked white beans and home-made stock for lower sodium. Used kale and spinach for the greens (and doubled greens amount). Will make again and again; will try with chicken and/or turkey, too. - 1/12/11
  • DYNAMICDEB53
     Absolutely delicius dish. I did substitute escarole and used kale instead, basically since I could not find the first. I would change nothing its just good. - 4/12/10
  • GREENIECHICKEN
     My family really enjoyed this recipe! Don't let chef meg fool you though, my kids ate the pork and nothing else! HA! My husband and I ate the beans and greens along with the pork. Very delicious! We both thought that it could use MORE GREENS. Other than that, it's a keeper! Thankyou Chef Meg. - 3/23/10
  • CLAIREMZM
     To DAMETEMPLAR and FLUTTERFLI, Pepitas are pumpkin seeds. I found the info here: http://www.gourmetsleuth.com/Articles/Ethn
    ic-Unique-Foods-Ingredients-645/pepita
    s.aspx
    Hope that helps you! - 1/10/10
  • KAYOTIC
     Easy to make, I used pork tenderloins and collard greens (also garbanzo and black beans) and it was great! - 1/16/10
  • MRS_GMA
     I was hesitant to add the diced tomatoes and almost backed out of adding the beans! But I am not a great cook so I thought I would stick to the plan. I could eat this all week and never grow tired of it! - 3/2/11
  • HORSESTALL
     AWESOME!!!! I do a pork butt bbq in the oven then to the smoker.... So, I did use my own spice mix but I will tell you this dish was awesome! I did substitute Salsa for the tomatoes. This dish would be great after work, play, shopping, or anytime. I think it would make a great holiday dish as we - 7/24/10
  • SHARON904
     The flavor in this dish is amazing! We loved it and will do again! There are a few discrepancies in the video vs the recipe, mainly the measurements of the rub. Also, video stated that there are 8 servings @ 1.5 C each. I meas. all ingred. EXACTLY and ended up w between 7-8 (cooked) cups total. - 2/25/10
  • MAKULEWAHINE
     I love this. It was easy to make and very tasty. I lowered the sodium quite a bit by substituting Trader Joe's low sodium stock and no sodium tomatoes. Also cooked dried beans I made myself with no salt. - 1/18/10
  • JUSTYNA7
     A nice blend of spice. I used regular broth so might explain why it was a bit salty. It sat a few days before we ate it at a Chef Meg SP taste testing party. "Like a pull apart soup" in texture and consistancy. We ran out of greens quickly so would put more in next time. Refried beans taste. - 11/16/09
  • TRANSER
     This was excellent! I'm not generally a pork fan, and I'd never used kale before, but this recipe made me very happy to eat both. Very, very satisfying on a winter night, too, and makes great leftovers. I think this one is going into regular rotation. - 2/15/11
  • ERINMERRY
     This was very tasty and my husband also enjoyed it a great deal. Have added this to our "make it again" recipe file. Thank you ! We did add Tobasco to spice it up a little more. - 2/13/11
  • TISHTISHX
     Been making similar recipe for years. Good w/ pork tenderloin, boneless chicken or turkey breast or small beef tip roast. Pepitas are pumpkin seeds. Look in snack isle w/ sunflower seeds or buy online @ Swansons vitamins. - 12/14/10
  • BECKYSUEH
     Absolutely Awesome! I was skeptical about all the chili powder--afraid it would be too strong of a flavor. I was so wrong, my husband and I were both saying "mmmmm" with each bite! The pork was very tender and had a wonderful taste. Fantastic!!! - 11/1/10
  • DBULLARD2
     this was delicious!! used frozen turnip greens with diced turnips--just thawed and added the last hour. did not drain & rinse the beans because I wanted to add the canned bean juice. it was great and will add to my slow cooker winter stew list! -db - 1/10/10
  • MOSTEDGAARD
     This is AMAZING! I take this recipes as leftovers to work and my coworkers try to steal my lunch! I highly recommend this soup. - 1/18/11
  • RIVERWRITER
     I made this today for tonight's supper, and am very pleased with the results. I too only had frozen chopped spinach on hand, and subbed Great Northern beans for the cannellinis, AND pork steaks for the roast, but it was very tasty. I'm looking forward to leftovers, and will watch for green fat. - 3/2/11
  • MAMABEARLEHMAN
     The greens didn't cook through so I took them out and added a can of corn instead. It was delicious. I'm going to make it again today but I'm going to use chicken instead. YUM! - 2/23/11
  • SOCKKNITTER
     I think any greens would work with this dish!!! I had baby bok choy that needed using up so they went into the pot instead of escarole. - 1/27/11
  • ANOTHERDAY2TRY
     My family doesn't normally eat anything resembling soup or stew. We all loved it. Not only am I making it again, but I'm making it a regularly rotated meal. - 1/19/11
  • KOMAL53
     FABULOUS!!!THANK YOU!!! - 1/10/10



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