Quick Tomato Pork Stew Recipes

Steps:

• Salt and freshly ground black pepper to taste.
• Coat meat in seasoned flour and sauté in oil until browned. Remove from pot and reserve.
• Add onion, garlic, and bell pepper to same pot and sauté until soft but not brown.
• Mix in spices and continue cooking for another minute; then add the stock.
• Bring to a boil, add potatoes, and reduce heat to a simmer.
• Continue cooking until the potatoes are barely tender, then add the coarsely chopped tomatoes and reserved pork.
• Continue cooking for another minute or two to heat up the pork and tomatoes. Adjust seasonings to taste.

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!

Steps:

• Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

Steps:

• Place flour in a shallow dish. Add pork, a few pieces at a time, and turn to coat. In a Dutch oven, brown pork in 3 tablespoons oil in batches. Remove and keep warm., In the same pan, saute onion in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy paste, herbs, salt, pepper flakes, pepper and pork; bring to a boil., Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Stir in parsley. Cover and cook 30-40 minutes longer or until meat is tender. Skim fat; discard bay leaves and cinnamon stick., Serve with pasta; sprinkle with cheese. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• Heat 1 tbsp oil in a frying pan and cook pork until browned, remove pork and set aside, leaving the fat in the frying pan.
• add the rest of the oil to the frying pan and cook the onion until soft. Add the garlic and red pepper for 2-3 minutes and add the pork.
• Stir in the chopped tomatoes, rosemary and 100ml of water. Cover and simmer for 15 minutes.
• rinse the beans and add to the pan, cover again and simmer for a further 5 minutes.
• Mix the cornflour with 2 tbsp of coldwater and add to the pan, continue to heat until simmering and slightly thickened.
• Serve with rice or potatoes.

Steps:

• Sprinkle pork cubes with salt and pepper.
• Heat oil in a Dutch oven over medium-high heat. Add 1/2 of the pork; cook and stir until browned, about 5 minutes minutes. Remove to a paper towel-lined plate and repeat with remaining pork.
• Add onion, celery, chives, parsley, basil, and dill to the Dutch oven. Cook, stirring occasionally, until onions are tender, 8 to 10 minutes.
• Add pasta sauce, diced tomatoes, potatoes, corn, mushrooms, and carrots. Stir in browned pork and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until meat and vegetables are tender, about 1 1/2 hours.

Steps:

• Heat lard or oil over high heat in large, heavy saucepan or Dutch oven. Add pork, and cook, stirring occasionally, until browned on all sides, about 10 minutes. Season with salt and pepper.
• Reduce heat to low, add onions, and cook, stirring occasionally, until softened but not browned, for 8 minutes. Add garlic, cumin, oregano and tomatoes with their juice. Simmer partly covered until pork is tender, about 45 minutes.
• Add corn, and simmer for 15 minutes. Taste for seasonings. Serve sprinkled with parsley, cilantro and chili.