1 ½ – 2 pounds of boneless pork (cut into 1 inch cubes)
1 can stewed tomatoes
1 medium onion (chopped)
1 green bell pepper (seeded and cut into 1 inch pieces)
⅓ cup soy sauce
1 tablespoon chili powder
1 tablespoon dried celery
½ teaspoon garlic powder
½ teaspoon black pepper or to taste
⅓ cup cornstarch
⅓ cup cold water
Hot egg noodles
- in the bottom of the slow cooker mix together the tomatoes, onion, green pepper, soy sauce, dried celery, chili powder, garlic powder, and black pepper.
- Mix in the cubed pork and cook on low until pork is tender. (7 – 8 hours)
- In a small bowl mix the cornstarch with the water until mixture is smooth. Stir the mixture into the stew and cook on high until mixture is thickened.
- While stew is thickening cook the noodles. Serve the stew mixture over the noodles.