Pork And Pepper Stew 30 Recipes

Steps:

• Combine flour, salt and pepper in a shallow dish or large plastic bag. Add pork and toss to coat.
• Heat oil in a 3 to 4-quart Dutch oven or heavy-bottomed saucepan over medium-high heat. When oil shimmers, add half of pork (be sure to shake off excess flour before adding) and cook until brown on all sides, about 5 to 7 minutes. Remove to a plate and repeat with remaining meat.
• Discard all but about 1 tablespoon of the drippings, return pot to stove, and add onions, peppers, garlic, and oregano. Season with salt and freshly ground black pepper and cook, until golden, about 3 to 5 minutes.
• Stir in remaining ingredients and bring to a boil. Reduce heat to low, cover, and let simmer until meat is fork tender, about 1 1/2 hours. Serve.

Steps:

• Turn slow cooker to High and add a little water to coat the bottom of the pot. Add carrots and cook until nearly tender, about 1 hour.
• Add condensed soups to the carrots. Fill 1 emptied can with water and stir in until soup is as thin as a broth. Add celery, potatoes, and onion. Sprinkle in cumin, pepper, basil, garlic, mustard, and dill weed. Stir well and season with salt.
• Lay pork tenderloin on top of vegetables; cut in half if needed to fit. Cover and continue cooking on High for 4 hours. Pork should be slightly pink in the center, and an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove pork, cut into chunks, and return to the pot. Stir and simmer as desired.

Steps:

• Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
• Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
• Photography by Antonis Achilleos

Steps:

• In a skillet or large sauté pan, heat 4 tablespoons of the olive oil over high heat. Working in batches, brown the pork on all sides, adding more olive oil,l as needed and seasoning with salt and black pepper as you turn the meat. Each batch should take 8 to 10 minutes. When a batch is ready, use a slotted spoon to transfer the pieces to the tagine. Deglaze the pan with about one-half the wine and pour the juices over the meat.
• In a skillet or sauté pan, warm the remaining 2 tablespoons olive oil over medium heat and add the onion. Sauté for about 10 minutes, until very soft. Add the garlic, fennel seeds, and chile pepper and cook for 3 minutes longer. Add the remaining wine and the tomatoes and simmer for a few minutes to blend the flavors. Transfer the sauce to the tagine along with the pork and its juices. Add the bell peppers, raise the heat to medium, and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, until the pork is meltingly tender.
• Taste the stew and adjust the seasoning. You can add a few spoonfuls of vinegar for balance.

Steps:

• In a large Dutch oven or other heavy pot, heat oil over medium-high. Season pork with salt and pepper and, in batches, brown pork on all sides, about 15 minutes total. With a slotted spoon, transfer pork to a bowl.
• Add onion and garlic to pot and cook, stirring often, until onion is softened, about 5 minutes, reducing heat if necessary to prevent burning. Season with salt and pepper. Add 2 cups water, scraping up any browned bits with a wooden spoon. Return pork to pot along with broth, pepperoncini, and oregano. Bring liquid to a rapid simmer and cook until pork is tender, 45 to 50 minutes.
• Season with salt and pepper and stir in 1 to 3 tablespoons pepperoncini brine. Discard oregano sprigs and serve over rice.

Steps:

• Trim fat from pork and season with salt and pepper.
• Heat olive oil in a heavy bottomed pot over medium high heat.
• Add the pork and cook for about 3 minutes, turning until browned on all sides.
• Reduce the heat to medium, add the onion and peppers and cook for about 5 minutes, or until onions have softened.
• Add the garlic after the onions and peppers have cooked for 2 minutes.
• Stir in the tomatoes and bring to a boil.
• Reduce heat to low, cover and simmer for 30 minutes.
• Taste it once simmering and adjust the salt and pepper to suite you taste.
• Add the chopped basil and parsley, stir once and serve.
• Note: If using dried basil and parsley, add to the pot when you add the tomatoes.
• Enjoy!