Heat the oil in a pan over medium-high heat. Brown the pork in batches for five to seven minutes until browned. Season with salt and pepper, then transfer to the slow cooker.
Add the onion to the pan and cook for three to four minutes until softened. Add a splash of the broth to deglaze, scraping up the browned bits. Add everything in the pan to the slow cooker.
Add the remaining broth, diced tomatoes, oregano, potato, carrot, and mushrooms to the slow cooker. Season with salt and pepper. Stir gently to combine. Cover and cook on low for eight hours or on high for six hours.
During the last 30 minutes of cooking, stir in the green beans. Once done, divide evenly between bowls or plates and enjoy!Serving size: two cups
