Green Curry Pork with Asparagus

Serves 4 to 6

If you can find pork stew meat that’s already been cut up in your supermarket meat department, it cuts the prep time and mess on this Thai-inspired stew to nearly nothing.

Prep: 15 minutes

Slow Cook: 7 hours (low) or 3½ hours (high)

Total: 7 hours 30 minutes

• 1½ to 2 pounds boneless pork shoulder, cut into 2-inch cubes
• 3 medium red, yellow, and/or green bell peppers, sliced, or 3 cups frozen sliced bell peppers, thawed slightly
• 1 medium onion, cut into ½-inch wedges
• 1 cup Whole30-compliant chicken broth or Chicken Bone Broth
• ¼ cup Whole30-compliant green curry paste
• 1 pound asparagus, cut into 1- to 2-inch pieces
• 1 can (14 ounces) full-fat Whole30-compliant coconut milk
• 1 cup sliced fresh basil leaves
• 1 bag (12 ounces) frozen riced cauliflower, cooked according to package directions; or 3 cups cauliflower rice, cooked (optional)
• Lime wedges (optional)

Combine the pork, bell peppers, onion, broth, and curry paste in a 4- to 5-quart slow cooker. Cover and cook on low for 7 to 8 hours or on high for 3½ to 4 hours.

Turn the slow cooker to high if using the low setting. Stir in the asparagus. Cover and cook until the asparagus is crisp-tender, 15 to 20 minutes. Stir in the coconut milk and basil. Serve the stew over the cauliflower rice and with lime wedges, if desired.