Posted on Wed, Feb. 18, 2009

Serves: 8

This recipe is from Cooking Light, September 1999.

• Ingredients:

Stew

2 pounds boned pork loin, cut into 4 pieces

2 cups (1-by-¼-inch) julienne-cut red bell pepper

¼ cup teriyaki sauce

2 tablespoons rice or white wine vinegar

1 teaspoon crushed red pepper

2 garlic cloves, minced

¼ cup creamy peanut butter

Remaining Ingredients

6 cups hot cooked basmati rice

½ cup chopped green onions

2 tablespoons chopped dry-roasted peanuts

8 lime wedges

• Instructions:

Trim fat from pork. Place pork and next five ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for eight hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.