Ingredients

The following ingredients have 7 Servings
  • 1 cup chopped onions
  • 2 teaspoons minced garlic
  • 1/2 teaspoon dried rosemary
  • 2 cups chicken broth
  • 1 can (14 to 15 ounces) cannellini beans, rinsed and drained
  • 1-1/2 tablespoons instant tapioca
  • 2 pounds boneless country-style pork ribs, trimmed of excess fat
  • Salt and pepper
  • 1/4 cup prepared basil pesto
  • 4 ounces (4 cups) baby spinach

Instruction

  • Ideal slow cooker size: 4-Quart.
  • Microwave the onions, garlic and rosemary in a bowl, stirring occasionally, until the onions are softened, about 4 minutes. Transfer to the slow cooker.
  • Stir in the broth, beans and tapioca.
  • Season the pork with salt and pepper and snuggle into the slow cooker.
  • Cover and cook until pork is tender, 6 to 7 hours on LOW.
  • Using a large spoon, skim excess fat from the surface of the stew.
  • Break the pork into large 1-inch chunks with kitchen tongs.
  • Stir in the pesto and then stir in the spinach, a handful at a time and let it sit until the spinach wilts, about 5 minutes.
  • Adjust stew consistency with extra hot broth as needed.
  • Season with salt and pepper to taste and serve.