Comfy Essentials The Best Spicy Creole Pork Stew Recipes

Steps:

• Season cubed pork to taste.
• Heat olive oil in large heavy dutch oven over medium heat.
• When oil is hot add half of the cubed pork and brown well.
• Remove and brown the other half then set aside.
• Add sausage to brown lightly then set aside with pork.
• Add chopped onions, celery and bell pepper to dutch oven and saute until soft scraping browned bits off the bottom, about 30 minutes.
• Add chicken broth and bring to a simmer.
• Cook for 5 minutes.
• In a large heavy stock pot heat 1/2 cup oil until hot.
• Add flour, stirring quickly.
• Stir roux over medium high heat until it turns a dark-reddish brown color (almost the color of milk chocolate - about 25 minutes).
• Add chicken broth/vegetable mixture to roux to stop the browning process (be careful as it will splatter).
• Add minced garlic, oregano, sage, worcestershire sauce, tomato paste and the remaining seasonings to taste.
• Stir until the broth is incorporated into the roux.
• Cover, lower heat and simmer gently for 45 minutes.
• Add reserved pork and sausage and return to a simmer.
• Simmer covered for 30 minutes or until pork is tender.

Steps:

• Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sprinkle the pork with 1 teaspoon salt. Working in batches, cook the pork, stirring, until browned, about 5 minutes. Transfer to a plate and discard the fat from the pot.
• Heat the remaining 1 tablespoon vegetable oil in the pot. Add the onion, chile peppers, bell peppers and garlic and cook, stirring occasionally, until softened, about 7 minutes. Return the pork to the pot along with the chicken broth; cover and bring to a boil. Stir the stew and reduce the heat to medium low; simmer, covered, until the pork is tender, about 30 minutes.
• Increase the heat to medium high and bring the stew to a low boil. Add the potatoes, hominy and enough water to cover the pork and potatoes. Add half of the cilantro and 1 teaspoon salt and cook, uncovered, stirring occasionally, until the potatoes are tender and the stew is slightly thickened, about 30 minutes.
• Whisk the cornstarch with 1/4 cup water in a small bowl until smooth. Stir into the stew along with the remaining cilantro and continue cooking, stirring occasionally, until the liquid thickens, about 5 more minutes. Serve with flour tortillas.

Steps:

• Mix flour with next 4 ingredients. Shake the pork in the flour mixture. Heat oil to med hi temp, and brown on all sides. You may have to cook it in batches to do it right. Remove pork and set aside.
• Put onions into pan and saute for 3 minutes. Add chiles, except for chipotle, and bell peppers. Saute for 5 more minutes. Add carrots, garlic and meat. Add broth and gravy mix. Bring to a boil and reduce heat to simmer, cover. Cook for 30 minutes.
• Add potatoes for 15 minutes and cook.
• Add zucchini and cook until the potatoes are cooked to taste.

Steps:

• Place flour in a large resealable plastic bag. Add the pork chops, one at a time, and shake to coat. , In a large skillet, brown pork chops, over medium-high heat, on both sides in oil. Remove chops and keep warm. , In the drippings, saute onion, green pepper, celery and garlic until vegetables are tender. Stir in the tomatoes, salt, sugar, thyme, pepper and hot pepper sauce., Return pork chops to the pan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 160°. Serve sauce with pork chops; sprinkle with parsley.

Steps:

• Place pork in a shallow baking dish and pour over vinegar; turn to coat. Let stand for 15 minutes and up to 2 hours.
• Preheat oven to 350 degrees. Heat vegetable oil in a Dutch oven. Season pork with salt and pepper and, working in batches, add to Dutch oven. Cook until browned on all sides; transfer pork to a plate and set aside.
• Add onion, garlic, cocoa powder, cumin, cinnamon, cardamom, and chipotle chiles to Dutch oven. Cook until onion is soft and spices are fragrant, adding a little water if mixture begins to stick to the bottom of the pot.
• Return pork to Dutch oven; stir to combine. Add 1 cup water, sweet potatoes, and turnips; do not stir. Cover and transfer to oven. Cook until pork is tender and vegetables are soft, about 1 1/2 hours. Serve hot with rice, if desired, and garnished with tomato and cilantro.

Steps:

• In a small bowl, combine the first six ingredients; rub over both sides of pork. , In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the remaining ingredients. Cover and cook 4-6 minutes longer or until a thermometer reads 145°. Let stand for 5 minutes before serving.