Spicy Thai Pork Stew Recipes

Steps:

• In 1-gallon resealable food-storage plastic bag, shake flour and garlic-pepper blend to mix. Add pork; seal bag and shake to coat.
• In 5-quart Dutch oven, heat oil over medium heat. Add coated pork; cook, stirring occasionally, until pork is evenly golden brown.
• Stir in peanut sauce, broth and pepper flakes. Heat to boiling. Boil 1 minute, scraping brown bits off bottom of Dutch oven. Reduce heat to low. Cover; simmer 30 minutes.
• Add squash. Cover; simmer 30 minutes or until pork and squash are tender.
• Stir in bell pepper and pea pods. Simmer uncovered 5 to 7 minutes or until bell pepper is crisp-tender. If desired, serve over hot cooked white rice.

Steps:

• Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.
• Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.
• Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.
• Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.

Steps:

• Place pork in a shallow baking dish and pour over vinegar; turn to coat. Let stand for 15 minutes and up to 2 hours.
• Preheat oven to 350 degrees. Heat vegetable oil in a Dutch oven. Season pork with salt and pepper and, working in batches, add to Dutch oven. Cook until browned on all sides; transfer pork to a plate and set aside.
• Add onion, garlic, cocoa powder, cumin, cinnamon, cardamom, and chipotle chiles to Dutch oven. Cook until onion is soft and spices are fragrant, adding a little water if mixture begins to stick to the bottom of the pot.
• Return pork to Dutch oven; stir to combine. Add 1 cup water, sweet potatoes, and turnips; do not stir. Cover and transfer to oven. Cook until pork is tender and vegetables are soft, about 1 1/2 hours. Serve hot with rice, if desired, and garnished with tomato and cilantro.

Steps:

• Place everything except the peanut butter in crockpot.
• Cook on low setting for 8 hours.
• Remove pork and chop coarsely.
• Add peanut butter to crockpot, stirring to incorporate in sauce.
• Return pork to crockpot.
• Serve over rice, with chopped scallions and chopped peanuts on top, with a lime wedge on the side.