Italian Pork Stew with Summer Herbs

Preparation info
  • Serves


    • Difficulty


    • Ready in

      9 hr

Appears in
I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

  • About

Don’t be alarmed by the quantity of dried herbs in this recipe – it isn’t a typing error! After the stew simmers for eight hours, the herbs mellow and the flavour of mint shines through. I find this dish particularly welcome in the middle of winter, when dried herbs really come into their own.


  • 750 g/1 lb 10 oz boneless pork shoulder, trimmed of fat and cut into large chunks


Put the pork, chickpeas and plum tomatoes in the slow cooker.

Heat the oil in a large frying pan over a high heat. Reduce the heat to medium, add the onion, carrot and celery and fry, stirring, for 2 minutes. Add the garlic and fry for a further 1–3 minutes until the onion is softened.

Add the passata, stock, dried herbs and sugar, then season with salt and pepper and bring to t