In a frying pan:
2 tbsp olive oil
1 1/2 lbs of pork cut into 1" cubes
Brown meat and transfer to a crock pot.
In the used frying pan:
2 cups chicken broth
1/2 cup red wine or another 1/2 cup broth
1/4 cup orange marmalade
(I used a small can of drained mandarin oranges that I processed in a food processor)
Stir well and pour over meat in crock pot.
1 large can diced tomatoes WITH juices
1 large green pepper diced large
2 cups frozen beans or stir fry blend
2 minced garlic cloves
1 tsp oregano
1/2 tsp fennel seed (omitted)
1 tsp black pepper
1/8 tsp chilli flakes
Stir well. Refrigerate if you want for next meal.
Cover and cook on low for 8-10 hours. (I cooked on high 4-6) ***Uncover 1/2 way through if there seems to be a lot of liquid.
2 tbsp cornstach
2 tbsp cold water
Stir until smooth and add gradually to stew to thicken.
Cover and cook on high for another 30 minutes.
Serve with fettuccine or on egg noodles.