Crock Pot Pork and Capsicum Pepper Casserole

• 700 g lean pork
• 2 tablespoons oil
• 1 green capsicum
• 2 large onions
• 225 g mushrooms
• 25 g flour
• 300 ml dry white wine
• 150 ml chicken stock
• 2 tablespoons tomato puree
• 1 teaspoon sage (optional)
• salt & pepper
• 4 tomatoes

1. Cut the pork into cubes and brown lightly in the oil.
2. Add chopped capsicum, thinly slice onions and sliced mushrooms and cook for 3 minutes.
3. Stir in the flour and cook 2 minutes.
4. Add the wine, stock, tomato puree, sage (if using), salt and pepper to taste and bring to the boil.
5. Peel the tomatoes, remove the pips and chop the flesh.
6. Add to the onions etc., then place in the crock pot.
7. Cover and cook on LOW 7 - 8 hours.

lean pork, oil, green capsicum, onions, mushrooms, flour, white wine, chicken, tomato puree, sage, salt, tomatoes

Taken from www.food.com/recipe/crock-pot-pork-and-capsicum-pepper-casserole-3505 (may not work)