Pork Marengo

I have had never heard of Pork Marengo but the recipe was easy and enticing (and successful). It's basically pork and mushrooms in a heavy gravy/sauce.  And I loved it. We lucked out and had it on a rainy day but it will definitely be in the winter-comfort food- rotation.

Pork Marengo
Adapted from Everyday Slow Cooker

•  pounds boneless pork shoulder, cubed
• 1 yellow onion, chopped
• 2 tablespoons oil
• 14 1/2 ounce diced tomatoes, UNdrained
• 8 ounce package sliced mushrooms
• 1 chicken bouillon
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• freshly ground pepper
• 1/3 cup cold water
• 3 tablespoons all-purpose flour
• salt and pepper to taste
• cooked rice

Cook pork cubes and onion in oil in a skillet over medium heat until browned.  Drain and place in slow cookers.

In the skillet combine tomatoes, mushrooms, bouillon, and seasoning in skillet. Pour over pork.

Cover and cook on low setting for 8 hours.

Blend water into flour in a small bowl then stir into pork.  Add salt and pepper.  Increase the heat to high and cook uncovered for 15 to 20 minutes until thickened, stirring occasionally.

Serve over cooked rice.