Slow Cooked Southwestern Pork Stew Recipes

SLOW-COOKED PORK STEW

Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. -Nancy Elliott, Houston, Texas

Provided by Taste of Home

Categories Dinner

Time 5h15m

Yield 8 servings.

Number Of Ingredients 16

Slow-Cooked Pork Stew image

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.

Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

Ingredients

2 pork tenderloins (1 pound each), cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
2 large carrots, cut into 1/2-inch slices
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
3 cups beef broth
2 tablespoons tomato paste
1/3 cup pitted dried plums (prunes), chopped
4 garlic cloves, minced
2 bay leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1/3 cup Greek olives, optional
Chopped fresh parsley, optional
Hot cooked mashed potatoes, optional

SLOW-COOKER SOUTHWESTERN PORK STEW

With cornmeal, cumin and chili beans, the Mexican flavor in this hearty pork stew shines through.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h50m

Yield 6

Number Of Ingredients 11

Slow-Cooker Southwestern Pork Stew image

Steps:

In 3 1/2- to 4-quart slow cooker, place onion and garlic. Top with pork. In small bowl, mix cornmeal, cumin, oregano and salt; sprinkle over pork and mix well. Add beans, tomatoes and broth; mix well.
Cover; cook on Low heat setting 8 to 10 hours.
Stir in corn. Cover; cook on Low heat setting about 30 minutes or until corn is tender.

Nutrition Facts : Calories 460, Carbohydrate 31 g, Cholesterol 95 mg, Fat 1/2, Fiber 6 g, Protein 40 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 6 g, TransFat 0 g

Ingredients

1 medium onion, chopped (1/2 cup)
3 large cloves garlic, finely chopped
2 lb boneless pork shoulder, trimmed of fat, cut into 1 1/2-inch pieces
1/4 cup cornmeal
2 teaspoons ground cumin
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1 can (15 to 16 oz) chili beans in sauce, undrained
1 can (14.5 oz) diced tomatoes with mild green chilies, undrained
1 cup Progresso™ chicken broth (from 32-oz carton)
2 cups frozen whole kernel corn (from 1-lb bag)

SOUTHWESTERN STEW

Slow-cooking allows the flavors in this recipe to blend beautifully. Over the past few years, it's become our traditional Super Bowl Sunday meal.

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 6 servings.

Number Of Ingredients 12

Southwestern Stew image

Steps:

In a large skillet over medium-high heat, brown pork in oil. Add onion; cook and stir until tender. , Transfer to a 3-qt. slow cooker; add remaining ingredients. Cover and cook on low for 6-7 hours or until meat is tender.

Nutrition Facts : Calories 261 calories, Fat 11g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 622mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein.

Ingredients

1-1/2 pounds boneless pork, cut into 1/2-inch cubes
2 tablespoons canola oil
1 medium onion, chopped
1 can (15-1/2 ounces) yellow hominy, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
1/2 cup water
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

SLOW-COOKED PEPPERED PORK STEW

This is a tasty and easy-to-make pork tenderloin stew. The black pepper and cumin gives a nice edge to counter the softness of the potatoes and tenderized vegetables, I think, without being too spicy. You can also use half-and-half or cream instead of water, and add 1/4 cup flour if you want a creamier broth.

Provided by Ron Williams

Categories Soups, Stews and Chili Recipes Stews Pork

Time 5h20m

Yield 4

Number Of Ingredients 15

Slow-Cooked Peppered Pork Stew image

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.

Nutrition Facts : Calories 383.6 calories, Carbohydrate 38.3 g, Cholesterol 71.4 mg, Fat 14.6 g, Fiber 7.7 g, Protein 26.1 g, SaturatedFat 4 g, Sodium 1340.2 mg, Sugar 12.2 g

Ingredients

water as needed
8 carrots, peeled and chopped into 1 1/2-inch chunks
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
10 stalks celery, cut in large chunks
4 red potatoes, cut into large chunks
1 medium yellow onion, diced
1 tablespoon ground cumin
1 tablespoon ground black pepper
1 tablespoon chopped fresh basil
2 teaspoons crushed garlic
1 teaspoon dry mustard
1 teaspoon dried dill weed
salt to taste
1 pound pork tenderloin

SLOW-COOKER PORK STEW

Provided by Food Network Kitchen

Time 8h20m

Yield 4 servings

Number Of Ingredients 12

Slow-Cooker Pork Stew image

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

Ingredients

1 pound fingerling potatoes
3 carrots, cut into 2-inch chunks
2 stalks celery, cut into 2-inch chunks
3 cloves garlic, smashed
1 2-inch piece ginger, peeled and grated
1/3 cup all-purpose flour
Kosher salt and freshly ground pepper
3 bay leaves
1 bone-in pork shoulder or pork sirloin roast (2 to 2 1/2 pounds)
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1 14-ounce can diced tomatoes

SLOW COOKER PORK STEW

This savory, one-pot, slow cooker pork stew is great in autumn with seasonal sweetness from fresh apples and yams. I came up with it years ago, and have perfected it over time. Serve hot in soup bowls with crusty bread, or serve in bread bowls for a special treat.

Provided by Tara Jill Emerson

Categories Soups, Stews and Chili Recipes Stews Pork

Time 6h20m

Yield 6

Number Of Ingredients 12

Slow Cooker Pork Stew image

Steps:

Mix flour, mustard powder, pepper, and salt together in a large bowl. Add pork and stir until fully coated.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add some pork to the hot oil, making sure skillet is not overcrowded, and cook until browned, 3 to 4 minutes per side. Transfer to a slow cooker and repeat with remaining pork.
Add remaining flour mixture to the skillet with a little more oil if needed. Cook and stir until lightly browned; transfer to the slow cooker.
Add 2 cups vegetable stock to the slow cooker and stir until all flour lumps are gone. Add onions and wine.
Cover and cook on High for 3 hours. Stir and season with salt and pepper, if necessary. Add more vegetable stock if too thick. Add carrots and yams and cook for another 2 hours. Add apples and cook until tender, 30 to 60 more minutes.

Nutrition Facts : Calories 462.2 calories, Carbohydrate 68 g, Cholesterol 49 mg, Fat 8 g, Fiber 10.6 g, Protein 22.7 g, SaturatedFat 1.3 g, Sodium 400.7 mg, Sugar 10.4 g

Ingredients

½ cup all-purpose flour
1 teaspoon mustard powder
1 teaspoon coarsely ground black pepper
½ teaspoon salt
1 ½ pounds pork tenderloin, cut into bite-sized cubes
2 tablespoons canola oil, or more as needed
2 cups vegetable stock, or more as needed
2 yellow onions, each cut into 8 wedges
1 cup white wine
1 pound peeled baby carrots
2 large yams, cut into bite-sized pieces, or more to taste
1 firm apple, cut into bite-sized pieces

SOUTHWESTERN PORK AND SQUASH SOUP

I adapted a pork and squash stew recipe, using tomatoes and Southwestern-style seasonings. My husband and sons loved it, and the leftovers were even better the next day! Try it with fresh corn muffins. -Molly Newman, Portland, Oregon

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 12

Southwestern Pork and Squash Soup image

Steps:

In a large skillet, brown pork and onion in oil; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender.

Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 708mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges

Ingredients

1 pound pork tenderloin, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon canola oil
3 cups reduced-sodium chicken broth
1 medium butternut squash, peeled and cubed
2 medium carrots, sliced
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt

SLOW-COOKER BEEF STEW

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas

Provided by Taste of Home

Categories Dinner

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Slow-Cooker Beef Stew image

Steps:

Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

Ingredients

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

SLOW COOKED SOUTHWESTERN PORK STEW

Make and share this Slow Cooked Southwestern Pork Stew recipe from Food.com.

Provided by Audrey M

Categories Stew

Time 10h15m

Yield 8 serving(s)

Number Of Ingredients 11

Slow Cooked Southwestern Pork Stew image

Steps:

Place chopped onion and garlic in the bottom of slow cooker.
Top with pork.
Mix cornmeal, cumin, oregano and salt; sprinkle over pork and mix well.
Next, add beans, tomatoes and broth; mix well.
Cook on low for 8 to 10 hours or until pork is tender.
A half hour before serving, add corn and cook on high.

Nutrition Facts : Calories 313.7, Fat 7.7, SaturatedFat 2.5, Cholesterol 64.6, Sodium 706.1, Carbohydrate 30.2, Fiber 4.4, Sugar 0.7, Protein 31.8

Ingredients

1 medium chopped onion
3 cloves finely chopped garlic
2 lbs boneless pork top loin, cut into 1 inch pieces
1/4 cup cornmeal
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
15 ounces chili beans, in sauce undrained
14 1/2 ounces diced tomatoes with green chilies, undrained
1 cup chicken broth
2 cups frozen whole kernel corn, thawed

SLOW-COOKER PORK CHOPS

Everyone will enjoy these fork-tender, slow cooker pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes and coleslaw or a salad. These are the best slow cooker pork chops. -Sue Bingham, Madisonville, Tennessee

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 4 servings.

Number Of Ingredients 7

Slow-Cooker Pork Chops image

Steps:

In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

Nutrition Facts : Calories 279 calories, Fat 14g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 606mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

Ingredients

1/2 cup all-purpose flour, divided
1/2 teaspoon ground mustard
1/2 teaspoon garlic pepper blend
1/4 teaspoon seasoned salt
4 boneless pork loin chops (4 ounces each)
2 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth

SLOW-COOKER PORK AND VEGGIE STEW

Assemble this stew in the morning and come home to a hearty dinner with no hassle!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h10m

Yield 6

Number Of Ingredients 12

Slow-Cooker Pork and Veggie Stew image

Steps:

Cut pork into 1-inch cubes. In 4- to 5-quart slow cooker, mix pork and remaining ingredients except flour and butter.
Cover and cook on Low heat setting 6 to 7 hours.
In small bowl, mix flour and butter; gradually stir into stew until blended. Increase heat setting to High. Cover and cook 30 to 45 minutes, stirring occasionally, until thickened.

Nutrition Facts : Calories 340, Carbohydrate 20 g, Cholesterol 90 mg, Fat 1/2, Fiber 4 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 6 g, TransFat 0 g

Ingredients

1 1/2 lb pork boneless loin roast, trimmed of fat
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
2 cups 1/2-inch cubes peeled parsnips
1 1/2 cups 1-inch cubes peeled butternut squash
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
2 teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Gold Medal™ all-purpose flour
3 tablespoons butter or margarine, softened

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