Pork Potato Stew Recipes

Steps:

• Preheat oven to 350 degrees F. Lightly grease/spray a casserole dish.
• Combine brown sugar and flour in a bowl.
• Place mustard in a seperate bowl; coat pork cubes in mustard, then in the flour/brown sugar mixture.
• Heat the oil in a large skillet, and brown pork cubes on all sides.
• Transfer browned pork cubes to a large casserole dish.
• Put onions and garlic in the skillet and cook until softened (but not brown); add the broth, sherry, sweet potato cubes, and seasonings to the pan, and bring to a boil. Pour into the casserole dish.
• Cover and bake for 50 minutes, then uncover and bake an additional 15-20 minutes or until meat is done and sweet potatoes are tender.

Steps:

• In a large heavy dutch oven, sauté onion, garlic, and ginger in peanut oil.
• Add pork and fry over medium high heat until golden, about 5 minute.
• Add tomatoes, spices, and chicken stock.
• Cover, lower heat, and simmer 1 hour, until pork is tender.
• Add potatoes, continue cooking, covered for another 15 minutes.
• Add peas, cover, continue cooking for 5 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.
• Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large skillet over medium heat. Coat pork cubes with Dijon mustard and toss in brown sugar mixture to coat. Brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into prepared casserole dish, leaving oil in skillet.
• Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. Pour sweet potato mixture over pork and cover casserole dish.
• Bake in the preheated oven for 50 minutes; uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.

Steps:

• Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
• In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
• Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.