Hot Spicy Pork Stew Recipes

Steps:

• Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.
• Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.
• Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.
• Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.

Steps:

• Combine flour, paprika, and 1 teaspoon cayenne pepper in a large, resealable plastic bag; shake to mix. Add beef and shake to coat beef in flour mixture. Remove beef from bag and shake to remove any excess flour mixture.
• Heat oil in a skillet over medium-high heat. Cook beef in hot oil until browned on all sides, 5 to 7 minutes. Remove beef with a slotted spoon to a slow cooker, retaining oil and drippings in the skillet.
• Saute onion in retained drippings until soft and translucent, 5 to 7 minutes; add to beef in slow cooker.
• Stir vegetable broth, potatoes, diced tomatoes with green chile peppers, carrots, tomato, chopped habanero pepper, habanero pepper halves, black pepper, and caraway seeds with the beef and onion in the slow cooker.
• Cook on Low for 4 hours. Remove and discard the habanero pepper halves before serving.

Steps:

• In a large stockpot, heat oil and brown pork on all sides.
• Remove meat& set aside.
• Stir in onion, garlic, herbs& spices.
• Lower heat& cook for 2 minutes.
• Return meat to pot.
• Stir in tomatoes& stock, and bring to a boil.
• Reduce heat& simmer, covered, for 2-1/2 hours.
• Turn meat every 30 minutes.
• Remove meat from pot& allow to cool.
• Skim fat from top of stew.
• Slice meat across grain into thin slices (or shred).
• Return meat to pot, add beans, cooked pasta,& salt to taste.
• Heat through.
• Serve with sour cream, if desired.

Steps:

• Cut pork into l inch cubes and coat with about 3 Tbsp flour.
• Brown pork thoroughly in hot oil in a dutch oven over medium-high heat.
• Stir in soy sauce, sherry, garlic, ginger, red pepper, fennel, white parts of green onions, and 1 1/2 cups water.
• Cover pan and bring to boil.
• Reduce heat and simmer 30 minutes.
• Add carrots, cover and simmer 30 minutes longer, or until pork and carrots are tender.
• Meanwhile, blend 1/4 cup water and 2 Tbsp flour.
• Set aside.
• Stir green onion tops into pork mixture and simmer 1 minute.
• Add flour-water mixture and bring to boil.
• Cook and stir until mixture is slightly thichened.
• Serve over rice or noodles.

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.