Southwestern Pork Stew Recipes

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.

Steps:

• Trim fat from pork. Cut pork into 1-inch cubes. Toss pork with flour. Spray Dutch oven with cooking spray; heat over medium-high heat. Cook pork, onion and garlic in Dutch oven, stirring occasionally, until pork is brown.
• Stir in broth, thyme, cumin and chilies. Cook 15 minutes.
• Stir in vegetable mixture. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until pork is slightly pink in center.

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.

Steps:

• Adjust oven rack to lower-middle position. Heat oven to 300. Heat oil over medium-high heat until shimmering. Add onions; cook until softened, about 5 minutes. Stir in garlic, oregano and chili powder. Cook about 30 seconds. Add pork. Coat with the spices. Cook until meat is no longer pink, about 6 minutes.
• Stir in tomatoes with their juice and the broth. Bring to a simmer. Cover. Transfer the pot to the oven. Cook until meat is tender, about 1.5 hours.
• Remove pot from oven. Transfer the pork to a cutting board. Stir the hominy into the broth. Bring to a simmer on the stovetop. Cook uncovered, for 20 minutes, removing any fat that rises to the top.
• Meanwhile, when the meat is cool, shred it using your fingers. Discard any gristle. Put meat back into the pot.
• Before serving, season with lime juice; salt and pepper if desired.
• TO MAKE AHEAD: It can be cooled, covered and chilled for up to 4 days or frozen for up to 1 month. Reheat over low, adding more water or broth to adjust consistency. Season with additional lime juice before serving.

Steps:

• in a large resealable plastic bag combine pork, cumin, salt and cayenne; shake to coat evenly.
• in a large pot or dutch oven over medium heat brown pork in oil, drain.
• add green peppers, onions, and garlic, saute for 3 minutes. add potatoes, tomatoes, V8 and water, mix well and bring to a boil.
• reduce heat cover and simmer for 45 minutes.
• add corn, cover and simmer for 10-15 minutes longer or until vegetables and pork are tender.

Steps:

• Toss pork with flour to coat. Brown pork over medium heat about 5-7 minutes in a large pot coated with nonstick cooking spray. Add onions and cook until tender. Add broth, tomatoes and green chilies, yams, chili powder, cumin, diced green chilies and corn.
• Bring mixture to a boil, lower heat and simmer until yams are tender and pork is done, approximately 45 minutes.
• Add more chicken broth if stew gets too thick. Season to taste.
• Variations: If using canned yams, cut in small chunks and stir in at the end of cooking.

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.