Pork Zuppa


  • 1 lb Meyer Heritage Duroc Ground Pork
  • 1 Large onion (chopped)
  • 2 cloves Garlic (minced)
  • 1 tsp Dried oregano (crushed)
  • 1/4 tsp Salt
  • 1/2 tsp Crushed red pepper
  • 4 cups Reduced-sodium chicken broth
  • 12 ozs Red potatoes (cubed)
  • 1 can Fat-free evaporated milk (12-ounce can)
  • 2 tbsps Cornstarch
  • 2 cups Fresh kale (chopped)
  • Fresh ground pepper to taste


1. In a large skillet cook pork, onion and garlic over medium heat until meat is browned and onion is tender; drain off fat. Return meat mixture to skillet; add oregano, salt and crushed red pepper. Cook for 1 minute more. Transfer to a 3-1/2- or 4-quart slow cooker. Add broth and potatoes.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours (see Tip). If using low-heat setting, turn to high-heat setting. In a small bowl combine evaporated milk and cornstarch until smooth; stir into cooker. Stir in kale. Cover and cook for 30 to 60 minutes more or until bubbly around edge of cooker. If desired, sprinkle with additional crushed red pepper.