A Taste Of Fall Crock Pot Pork Stew Food

SLOW-COOKED PORK STEW

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.

A TASTE OF FALL CROCK POT PORK STEW

Steps:

• Place potatoes, apples, onions and carrots on bottom of crock pot.
• Cut pork up into large bite size pieces (don't cut pieces too small or pork will dry up).
• Place pork on top of vegetables.
• Pour chicken broth on top of pork.
• Sprinkle spices on top of pork.
• No need to stir!
• Cook on high for 4-5 hours or on low for 8 hours.

CROCK POT PORK STEW

Steps:

• Heat oil and brown pork.
• In large bowl combine all ingredients except broth and gravy mixes.
• Pour into crock pot.
• Combine broth and gravy mixes in the bowl and pour over ingredients in crock pot.
• Cover and cook on low for 8 hours.

CROCK POT PANAMA PORK STEW

Steps:

• Layer potatoes, corn, green beans, onion, and pork in the bottom of a crock pot.
• Add tomatoes, chili powder, salt, coriander and water to a large bowl, stir to combine and pour over crock pot ingredients.
• Cover and cook on Low 7-9 hours.

BOUNTIFUL HARVEST STEW (CROCK POT) RECIPE

Steps:

• Combine all ingredients in a 4 qt crock pot, stir well.
• Cover and Cook on low for 5-6 hours or until vegetables are fork tender and chicken pieces are no longer pink.
• Gently stir halfway through cooking.
• Serve with fresh, crusty bread.
• Enjoy!

FALL-APART PORK STEW

Steps:

• Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.
• Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.
• Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.
• Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.
• Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.
• Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.

CROCK POT CHINESE PORK STEW

Steps:

• Brown pork and 1/2 garlic in 1 1/2 Tb oil about 7 mins, add to Crock Pot.
• Brown onion and remaining garlic and ginger in 1 1/2 Tb oil approx 6 minutes.
• Add 2 cups chicken stock to onions and garlic.
• Combine brown sugar, soya sauce, white wine and 5 drops of Fish Sauce, add to onions and garlic, cook for 5 minutes.
• Put carrots in Crock Pot.
• Add orange rind and chile peppers to piece of gauze, tie with floss or string and add to Crock Pot.
• Add onions, garlic and sauce to Crock Pot.
• Add Corn Starch and 1/2 cup water to Crock Pot (corn starch and water may be increased to ensure a thicker sauce).
• Add mushrooms, Chinese cabbage and Bok Choy about 1/2 hour or less till finished cooking.
• Discard the orange rind and peppers before adding the veggies.
• This meal can cook away at low heat for 3 to 4 hours. The meat will be very tender. Try not to add the mushrooms, Boc Choy and cabbage to soon.
• Goes great with rice.