CREOLE-STYLE PORK ROAST
We're quite active in our church and find ourselves inviting friends and neighbors over to share supper with us. This slightly spicy pork roast appeals to all palates.
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- Combine all of the seasonings; set aside 1/2 teaspoon. In a saucepan over low heat, saute green pepper, onion and remaining seasoning mixture in butter until vegetables are tender. Stir in mushrooms and half the tomato paste. Spread mixture over the roast; place in shallow baking pan. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°-170°. Place roast on a serving platter; keep warm. , Transfer all but 2 tablespoons drippings to a measuring cup. Add enough water to measure 1-1/2 cups; set aside. Stir flour into drippings in pan. Gradually blend the 1-1/2 cups of liquid into flour mixture, stirring until smooth. Add reserved seasoning mixture and remaining tomato paste. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with the roast.
Nutrition Facts :
CREOLE PORK AND VEAL STEW
Make and share this Creole Pork and Veal Stew recipe from Food.com.
Provided by littleturtle
Categories Stew
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Season veal and pork with salt, pepper, and cayenne.
- In a large Dutch oven, heat oil over medium heat.
- When oil is hot, stir flour in gradually.
- Lower heat.
- It is very important that you keep stirring constantly.
- After all of the flour has been combined with the oil, turn the heat down very low and cook until golden brown, still stirring constantly.
- Add seasoned meat to the roux and simmer, uncovered over medium heat, turning occasionally until browned on all sides (15 minutes).
- Add celery, onion, garlic, thyme, and green pepper, and sauté until onion is wilted (5 minutes).
- Add tomato juice and water, and mix well.
- Let cook overlow heat until meat is tender (30 minutes).
- Serve over rice.
Nutrition Facts : Calories 446.4, Fat 26.9, SaturatedFat 6.9, Cholesterol 141.7, Sodium 769.3, Carbohydrate 9.3, Fiber 0.8, Sugar 1.6, Protein 39.8
CREOLE PORK CHOPS
I've had this recipe for over twenty years and love it. Since the children are grown, I now cook just half the recipe for my husband and I. And it's so easy! You'll be in and out of the kitchen in no time. -Ann Rogers, Ocala, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 244 calories, Fat 13g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 636mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
CREOLE JAMBALAYA STEW
This jambalaya stew is a favorite every year for Lenten soup suppers at church...
Provided by Suebee
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 5h
Yield 8
Number Of Ingredients 11
Steps:
- Place chicken broth, tomatoes, onions, celery, bell pepper, garlic, and Creole seasoning in the bottom of a 5- to 6-quart slow cooker. Cover and cook on High for 4 to 5 hours, or Low for 8 to 10 hours.
- Heat a large nonstick skillet over medium heat during the last 50 minutes of cooking time. Add andouille sausage and turkey kielbasa to the skillet and cook, turning occasionally, until browned, about 5 minutes. Stir sausage and rice into the slow cooker.
- Cover and cook on High for 30 minutes. Stir in shrimp and continue to cook until rice is tender and shrimp are just opaque in the centers, 10 to 15 minutes more.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 27 g, Cholesterol 121.8 mg, Fat 11.6 g, Fiber 1.8 g, Protein 19.8 g, SaturatedFat 3.7 g, Sodium 1108 mg, Sugar 3.9 g
SAVORY AND SWEET PORK STEW WITH ANCHO CHILES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Separate the red onions into rings and place in a small plastic container. Dress with the lime juice and season with salt and pepper. Cover and store in the refrigerator.
- Place the ancho chiles in a pot and cover with the chicken stock. Turn on the heat and warm the stock to reconstitute the chiles, 10 minutes or so.
- Meanwhile, in a large Dutch oven, toast the almonds and peanuts over medium heat until browned. Transfer the nuts to a food processor. Reserve the pot. Add the ancho chiles with the stock to the food processor along with the cocoa powder, cloves, garlic, yellow onions and raisins. Season with salt and pepper. Puree until smooth. (You may need to do this in two batches.)
- Pat the pork dry and heat a thin layer of oil in the Dutch oven over medium-high heat. Sprinkle the pork with salt and pepper, then brown in two batches, adding more oil between batches as needed. Return all the pork to the pot and pour the ancho sauce over it. Bring the mixture to a boil and add the bay leaves and cinnamon stick. Reduce the heat to a simmer and cook until the pork is very tender, 1 hour 15 minutes to 1 1/2 hours (depending on how large you cubed the meat).
- Warm or char the tortillas. Serve the stew with the lime-pickled onions, crumbled cheese and the tortillas.
- Cook's Note: If you are not serving the pork immediately, cool and store it in the refrigerator. Reheat over medium heat.
GREEN CHILE STEW
Provided by Food Network Kitchen
Time 2h55m
Yield 8 servings
Number Of Ingredients 14
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.
CREOLE PORK STEW
This is a recipe I found on the internet and it was different than my usual method of making stew. I never used tomato paste, worcestershire sauce, sage, oregano or bay leaves in any of my stews so I decided to try this one out. Well, let me tell you no one could have been more pleased than I was after tasting this. This will be the recipe I use from now on when I make pork stew. Be sure not to leave your roux unattended - it must be stirred constantly so it doesn't burn. If you see black flecks it's burnt and the only thing you can do is throw it out and start over or it will have a very bitter taste. If you have trouble with burning you might want to lower your fire a bit and cook it over lower heat. If you're not familiar with andouille it is a very highly smoked and seasoned sausage that adds a tremendous amount of flavor. In fact, I was amazed at the difference in the taste of the gravy after I added the pork and andouille. If you do use andouille be careful not to add too much or it will overpower your dish. One link or 1/3 lb was plenty for this dish. You can use any type of pork - I had some boneless pork chops in the freezer so I just cubed those. I would recommend using a lean cut of pork as you don't want your stew to be too greasy. When pork loins (not tenderloins) go on sale this would be the perfect opportunity to make this dish. Naturally, living in South Louisiana, we serve this over rice and a big scoop of potato salad on the side finishes it off perfectly.
Provided by Luby Luby Luby
Categories Stew
Time 3h
Yield 8 serving(s)
Number Of Ingredients 19
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.
PERUVIAN PORK STEW WITH CHILES, LIME AND APPLES
Spicy and sweet, this Peruvian stew is rich with apples and onions and scented with chiles, lime and cloves. It's not at all difficult to make, and it takes less time than you would think, about two hours from start to finish. As you brown the pork on all sides in a pot, sauté the onions and apples with the chiles, bay leaves and cloves in another. Combine everything and braise until the pork is very tender and falling apart. If you'd like to make it in a slow cooker, put everything into the crock after browning and sautéing and turn the cooker on high. It will be ready in four to six hours.
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h30m
Yield at least 8 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a skillet and brown the pork in it on all sides; you may have to do this in batches for the most efficient browning. Meanwhile, sauté the onions and apples in a pan with the chiles, bay leaves and cloves until the onions are tender, about 10 minutes.
- Combine all the ingredients in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust the heat so the mixture bubbles steadily but not vigorously. (If you're using a slow cooker, turn it to high and walk away for 4 or 6 hours.)
- Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart, at least an hour. Taste and adjust the seasoning, then lower the heat (this will keep well for at least an hour before serving). Remove the meat, then reduce the broth as necessary; serve over steamed rice, garnished with cilantro.
Nutrition Facts : @context http, Calories 635, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 41 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 306 milligrams, Sugar 15 grams, TransFat 0 grams
MEXICAN PORK AND GREEN CHILE STEW
Here's my version of a traditional Mexican 'Guisado de Puerco en Chile Verde' (Green Chile and Pork stew). It is bursting with flavor, and is mildly-spicy. Serve with hot corn or flour tortillas with butter, or black beans and white rice.
Provided by Seanzilla
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large Dutch oven or large pot over medium heat.
- Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.
- Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir onion and garlic in with the pork; continue cooking and stirring until the onion softens, about 5 minutes. Pour diced tomatoes, green chilies, and 2 tablespoons cilantro over the pork mixture; stir. Place a cover on the Dutch oven and simmer the mixture until pork is tender and no longer pink in the center, about 40 minutes.
- Whisk cold water and cornstarch together in a small bowl; stir into the liquid in the Dutch oven and continue cooking until the sauce thickens, 5 to 10 minutes.
- Remove Dutch oven from heat; let dish rest 10 to 15 minutes. Ladle into bowls and top with cheese and desired amount of cilantro to serve.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 25.5 g, Cholesterol 81.8 mg, Fat 19.2 g, Fiber 2.2 g, Protein 32.4 g, SaturatedFat 8.4 g, Sodium 436.2 mg, Sugar 4 g
COUNTRY PORK STEW
Categories Pork Stew Low Carb Low Fat Kid-Friendly Back to School Healthy Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat olive oil in heavy large Dutch oven over medium-high heat. Add pork and stir until pork is brown, stirring constantly, about 4 minutes. Transfer pork to bowl. Add onion, garlic and sage to Dutch oven and sauté until onion is tender, about 10 minutes. Return pork and any juices in bowl to Dutch oven. Season with pepper. Add remaining ingredients. Simmer over medium heat until pork is very tender when pierced with fork, approximately 1 hour.
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- Add broth, tomatoes, and spices to pot with pork mixture. Bring to a boil, reduce heat and simmer covered for 1 hour (or until pork is fairly tender).
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- Arrange the pork in one or two layers in a wide, heavy, flameproof casserole. Barely cover with water, and season with salt. Cover and cook over moderate heat until almost tender, about 30 minutes. Drain off most of the broth and reserve, adding enough water to make 2 1/2 cups. Continue to cook the pork uncovered until the fat has been rendered and the meat is slightly browned, about 5 minutes longer.
- Meanwhile, using a small sharp knife, slit the chiles lengthwise and remove the stems, seeds and veins. Cover with boiling water and set aside to soak for 15 minutes. Drain.
- Pour 1/3 cup of the reserved pork broth into a blender. Add the garlic, cinnamon, bay leaf and oregano and blend until smooth. Add the mixture to the pork in the casserole and fry for a few seconds.
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- Arrange meat in bottom of a 3-quart casserole; layer potatoes, corn, tomatoes, carrots, onion, green pepper, and green beans on top of meat. Sprinkle with 1 teaspoon salt and pepper; pour 3 cups water over mixture. Cover and bake at 400° until bubbly; reduce heat to 325°, and continue to bake an additional 2 hours.
- Transfer meat and vegetables to a large serving bowl or tureen using a slotted spoon; reserve liquid in casserole. Combine remaining water and flour, stirring to make a paste; add flour mixture, remaining salt, garlic powder, Worcestershire sauce, and parsley to casserole, mixing well. Cook over medium heat, stirring constantly, until gravy thickens.
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- In a gallon-size resealable freezer bag, combine the flour, 1 teaspoon of salt and 1 teaspoon of pepper. Add the pork and shake to coat.
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- In a large, deep pot, cover the ribs with 10 cups of water and add the salt. Bring to a boil, then cover partially and simmer over low heat until the meat is tender, 1 1/2 hours.
- Transfer the ribs to a large plate; keep warm. Skim off excess fat from the cooking liquid; you should have about 6 cups of liquid. Add the onions, garlic and serranos to the pot and bring to a boil. Simmer over moderately low heat for 20 minutes. Add the poblanos and tortilla pieces; let cool. Working in batches, coarsely puree the cooking liquid.
- Return the liquid to the pot. Add the ribs and simmer over moderately low heat until the stew is slightly thickened, about 15 minutes. Stir in the chopped cilantro and serve with the cheese, radishes, lime wedges and cilantro sprigs.
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- Turn on the heat to medium high in a large heavy bottom skillet, toast guajillo’s for 15 to 30 seconds each side, and place in hot water for 20 minutes.
- In the same large heavy bottom skillet over medium high heat, allow to start slightly smoking. Season oxtails with Creole seasoning, add avocado oil to the skillet and add oxtails, and cook on each side for 3-4 minutes. Then cook for 30 seconds all sides of oxtails. Cook in batches and add more oil if needed. Remove and place in instant pot, add the onions, bell pepper and celery, season with ½ teaspoon kosher salt and 1 teaspoon black pepper, cook for 2 minutes. Add the garlic and bay leaf.
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