Chicken’s not the only thing I cook in the Crock Pot and have a lot of leftovers afterwards. This also happens with pork. Last night, I was trying to figure out what to do with a large butter container full of leftover pork, and I wanted it to be as healthy as possible, meaning I wanted to include vegetables. I also happened to know that today is National Egg Noodle Day (my family LOVES egg noodles), and I remembered how my mother used to always serve beef stew with noodles. So, my thoughts naturally turned to pork stew. I’d never made it before, and I had no idea how it would turn out, but I figured it was worth a try, anyway. My husband was skeptical about the inclusion of potatoes in something that I was serving with egg noodles, but he was a believer after a bite or two. This turns into a hearty, thick stew, so serve it on a cold night with something light, like crackers or a salad. I served this by itself, but we all had my applesauce brown Betty for dessert afterwards. A true dinner winner!
- 1 cup water
- 2 cups chicken broth
- 1 bay leaf
- 2 tsps coriander
- 2 tsps salt
- 1 tsp pepper
- 1-2 lbs of shredded cooked pork
- 1 can sliced carrots (and the liquid)
- 1 can sweet whole kernel corn (and the liquid)
- 4 large baking potatoes, diced
- 4 cups egg noodles
- In a large stewpot, pour in water and chicken broth.
- Add the bay leaf and stir in the coriander, salt, and pepper.
- Stir in the pork, carrots, and corn.
- Stir in the potato cubes.
- Cook over medium high heat for 30 minutes to soften the potatoes and combine the flavors.
- Cook the egg noodles according to package directions and spoon evenly into four serving bowls.
- Spoon the stew over the noodles, and enjoy!
And here’s a little extra tip: There will be leftover stew if you’re only serving four, so you might want to cook a few extra noodles to take this for lunch the next day, like my husband did!