Ingredients
1 tbsp extra virgin olive oil
900 g cubed pork stew meat
garlic powder, to taste
salt, to taste
2 tbsp cornstarch, or as needed
8 red potatoes
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, diced
310 g whole kernel corn (1 can)
400 g stewed tomatoes (1 can)
400 ml beef broth (1 can)
295 g cream of mushroom soup (1 can)
300 ml milk
1 tbsp Italian seasoning
Directions
Step 1
In a large skillet over medium heat, heat the olive oil. Season the pork with garlic powder, salt, and pepper. Lightly coat the pork with cornstarch and brown it in the skillet.
Step 2
Transfer the pork to a slow cooker. Add the potatoes, bell peppers, onion, and corn.
Step 3
In a medium bowl, combine the tomatoes, broth, condensed soup, milk, and Italian seasoning. Pour the mixture into the slow cooker.
Step 4
Cook on High for 1 hour, then reduce the heat to Low and continue cooking for at least 1 more hour.