PORK & PINTO STEW RECIPE - (4.8/5)
Provided by carvalhohm2
Number Of Ingredients 11
Steps:
- Combine all ingredients except garnish in a large pot. Cover and cook over medium-low heat for about 30 minutes, until heated through. Uncover and cook an additional 15 to 20 minutes, until thickened. Serve over corn chips, garnished as desired. Serves 4 to 6.
SLOW-COOKER PORK STEW
Provided by Food Network Kitchen
Time 8h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
- Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
- Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.
Nutrition Facts : Calories 634, Fat 29 grams, SaturatedFat 10 grams, Cholesterol 210 milligrams, Sodium 601 milligrams, Carbohydrate 30 grams, Fiber 5 grams, Protein 61 grams
TENDER PORK STEW WITH BEANS
Edamame adds a unique twist (and a great nutrition boost) to this delicious, tender pork stew. It makes a great supper on a cold evening. My family absolutely loves this stew and has insisted on having weekly since I first made it. It's just as tasty when served as leftovers. It's also a very adaptable recipe, so it is easy to adjust to suit your family's tastes. I hope you enjoy as much as my family does! Serve with rice!
Provided by Sara Myers Gross
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h10m
Yield 8
Number Of Ingredients 16
Steps:
- Season pork tenderloin with salt and black pepper.
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
- Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
- Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.
Nutrition Facts : Calories 581.1 calories, Carbohydrate 39.6 g, Cholesterol 184.4 mg, Fat 15.1 g, Fiber 12.5 g, Protein 72 g, SaturatedFat 4 g, Sodium 1330.8 mg, Sugar 5.1 g
CHEF JOHN'S IRISH PORK STEW
I'm sure you've heard by now that corned beef and cabbage is not authentic St. Patrick's Day food. I decided to do a little mash-up and this Irish pork stew with baby cabbage was the result. By the way, baby cabbage can be a little hard to find, but you can use Brussels sprouts, and no one will know the difference, mostly because there isn't one.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 2h50m
Yield 6
Number Of Ingredients 18
Steps:
- Season pork cubes with salt and black pepper.
- Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium.
- Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds.
- Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes.
- Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours.
- Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain.
- Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 32.9 g, Cholesterol 68.3 mg, Fat 19.4 g, Fiber 4.7 g, Protein 20.3 g, SaturatedFat 7.1 g, Sodium 768.5 mg, Sugar 6.6 g
NORMANDY-STYLE PORK STEW
Inexpensive pork shoulder becomes meltingly tender after a low-and-slow braise in an elixir of dry cider and broth in this stew that's inspired by the pot roasts from the Basque region of Spain that marry pork, apples, and hard cider. This stew will bring the magic of fall right to your home kitchen.
Provided by Greg Lofts
Categories Pork Recipes
Time 2h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Season pork with salt and pepper. Melt butter in an ovenproof braiser pan, large straight-sided skillet, or wide, shallow pot over medium-high heat. When foam subsides, add pork and cook, turning a few times, until browned all over, 10 to 12 minutes (do not crowd pan; brown in two batches if necessary). Transfer to a plate.
- Add bacon and shallots to pan; reduce heat to medium and cook, stirring a few times, until bacon renders its fat and shallots turn golden brown in places, 6 to 8 minutes. Return pork and any accumulated juices to pan. Sprinkle evenly with flour, stir, and cook 1 minute. Add bay leaf and cider; boil 1 minute. Add broth and return to a boil.
- Cover and transfer to oven; braise 45 minutes. Stir in carrots and celery, cover, and return to oven until pork is fork-tender and carrots are tender but still holding their shape, 1 hour to 1 hour, 15 minutes. Remove and discard bay leaf. Stir in crème fraîche and Dijon. Top with herbs; serve with more crème fraîche and Dijon.
PORK AND PINTO BEAN STEW(CROCKPOT)
This meal was born out of desperation! I hadn't been to the grocery and just had to cobble something together from what I had on hand. What I had was a small pork roast and half a bag of pinto beans! Desperation never tasted so good!
Provided by cindy sandberg
Categories Other Main Dishes
Time 6h20m
Number Of Ingredients 11
Steps:
- 1. Heat oil in skillet and cook and stir cubes of pork until nicely browned on all sides.
- 2. Add pork, soaked and drained beans,water and all remaining ingredients(except fresh cilantro, if using) to crock. Cook on high 5 or six hrs. until beans are very tender. Stir in fresh cilantro
- 3. *to quick-soak beans: Place in pot with covering an inch above beans. Bring to a boil, turn off heat, cover and soak one hr. Drain. **When I have plenty of time for these to be in the crockpot(maybe 7 or 8hrs.), I sometimes omit the soaking.
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