Crock Pot Thai Pork Stew, aka Peanut Butter "Chicken"

My friend Cathie posted this recipe on her Facebook account years ago.  I've been making it ever since.  The recipe was originally published in Cooking Light Magazine and is, indeed, made from pork tenderloin.  However, for a long time all my boys would eat was chicken.  Thus, to get them to eat this dish, it became "chicken"..."peanut butter chicken."  LOL!

Thai Pork Stew

2 lbs boned pork loin, cut in 4 pieces or to fit in Crock Pot
2 cups red (or yellow or orange) bell peppers julienned  (Note: I've also used the mini peppers)
1/4 cup teriyaki sauce
2 Tbsp rice or white wine vinegar
1 tsp crushed red pepper (packet from pizza place is just the right size)
2 cloves garlic, minced (or 2 heaping tsp jarred minced garlic)
1/4 cup peanut butter
6 cups hot cooked rice - basmati or jasmine are best, but I tend to use brown or white
Optional garnish: diced green onion, chopped peanuts, lime wedge

Place pork, peppers, teriyaki sauce, vinegar, crushed red pepper and garlic in Crock Pot.  Cover and cook for 8 hours.  Remove meat and chop coarsely.  Add peanut butter to sauce in pot; stir until peanut butter dissolves.  Return pork to pot and combine until the meat is covered with the sauce.

You can either add the rice to the pot and stir to combine OR serve the pork mixture on top of the rice.  For optional added flavor, top with diced green onion, chopped peanuts and a lime wedge.

This is one of Anna's favorite dishes...hope you like it as much as she does!