PORK SWEET POTATO STEW
Delicious tender pork and sweet potatoes equal a lovely stew! Can be adapted for the slow cooker after the skillet steps.
Provided by msanders
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h30m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.
- Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large skillet over medium heat. Coat pork cubes with Dijon mustard and toss in brown sugar mixture to coat. Brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into prepared casserole dish, leaving oil in skillet.
- Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. Pour sweet potato mixture over pork and cover casserole dish.
- Bake in the preheated oven for 50 minutes; uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.
Nutrition Facts : Calories 482.2 calories, Carbohydrate 52 g, Cholesterol 79.6 mg, Fat 14.4 g, Fiber 5.5 g, Protein 32.2 g, SaturatedFat 4.2 g, Sodium 532.9 mg, Sugar 13.7 g
30-MINUTE SPICY PORK AND SWEET POTATO STEW
Spicy, smoky chipotle chiles and chili powder add long-cooked flavor to this quick pork stew. To save time and use less fat, only the pork is browned in oil, while the onions get pureed with tomatoes, garlic and the chile to make the broth.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 17
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.
Nutrition Facts : Calories 570 calorie, Fat 21 grams, SaturatedFat 4.5 grams, Cholesterol 115 milligrams, Sodium 920 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 48 grams, Sugar 10 grams
SPICY PORK STEW WITH PEPPERS AND POTATOES
Chipotles and roasted sweet peppers give this zesty pork stew a Southwestern flavor.
Provided by Molly Stevens
Categories Main Course
Yield 5 to 6
Number Of Ingredients 16
Steps:
- Position a rack in the bottom third of the oven and heat the oven to 325°F.
- Spread the pork on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.
- In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium to medium-high heat until shimmering hot. Season about one-third of pork with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the pork to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the pork, seasoning with salt and pepper before browning. Once all of the pork is browned, remove the pot from the heat to let it cool for a few minutes.
- Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, chipotles, cumin, and oregano and cook, stirring occasionally, until fragrant, 1 to 2 minutes.
- Add the beer, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the chicken broth and 1-1/2 cups water. Bring to a boil.
- Return the pork to the pot along with any accumulated juice. Lower the heat to maintain a simmer.
- Crumple a 12×16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.
- After 30 minutes of stewing, add the potatoes and shallots to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the peppers. Cover with the parchment and lid, return the pot to the oven, and cook until the pork is fork-tender, 1/2 to 1 hour more.
- Stir in the cilantro. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.
Nutrition Facts : ServingSize 5 to 6, Calories 550 kcal, Fat 220 kcal, SaturatedFat 8 g, TransFat 25 g, Carbohydrate 29 g, Fiber 3 g, Protein 49 g, Cholesterol 140 mg, Sodium 470 mg, UnsaturatedFat 16 g
PORK AND SWEET POTATO STEW
For a delicious stew to warm up any cold night, try this recipe. It is so yummy especially when served with a slice of homemade bread.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, toss pork with mustard. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat. , In a large saucepan coated with cooking spray, cook pork in oil until pork is browned on all sides. Add garlic; cook 1 minute longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the onion, sweet potato, salt and pepper. Return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until meat and vegetables are tender. Stir in parsley.
Nutrition Facts : Calories 458 calories, Fat 17g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 844mg sodium, Carbohydrate 35g carbohydrate (15g sugars, Fiber 3g fiber), Protein 39g protein.
MEXICAN PORK STEW
I originally received this recipe from a friend. To add a little zip, I stirred in some green chilies. This Southwestern-style stew is super!
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink., In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves.
Nutrition Facts : Calories 199 calories, Fat 9g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 97mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
PORK AND POTATO STEW
Provided by Joanna Cismaru
Time 1h
Number Of Ingredients 13
Steps:
- In a large skillet heat the oil over medium heat. When the oil is hot enough, add the chopped onion and cook until onion is translucent, do not burn it.
- Chop the pork meat into 1 inch cubes. Add the pork and garlic to the onion. For this stew I used these gorgeous baby yellow potatoes, which I just cleaned really well and peeled, however, you may use any potato you like. Add the potatoes and red pepper to the skillet.
- At this point we just want to cook the meat until it's done, but we do not want to burn the potatoes, so about 10 minutes.
- Add the tomatoes, hot sauce, paprika, cumin, salt and pepper and water to the skillet and stir. Once it's boiling turn down the heat and cover with a lid and let simmer for about 30 to 45 minutes, or until the potatoes are cooked through.
- Garnish with chopped parsley and sour cream if preferred.
MEXICAN PORK
This is a good dish and so easy. We serve it the first night with rice and the second night in tortillas.
Provided by MsSally
Categories Easy
Time 6h2m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put pork, salsa, chillis in cockpot. Cover and cook on low heat 6 to 8 hours.
- Stir in beans and cook about 5 mins more.
- Serve over rice with shredded cheese and sour cream.
Nutrition Facts : Calories 567.7, Fat 25, SaturatedFat 11.3, Cholesterol 104, Sodium 1108.7, Carbohydrate 44.4, Fiber 12.2, Sugar 8.6, Protein 43.2
BEST PORK AND POTATO STEW
Another dish that is closed to the heart of every mom. A combination of cubed potatoes and cubed pork cooked in various herbs and ingredients.
Provided by Eat Like Pinoy
Categories Main Course
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat oil in a pan. Roll the meat onto the flour and fry until light brown.
- After frying everything, remove some of the oil and saute the onion, tomatoes, and celery. Mix for 5 mins.
- Put the thyme and oregano. Mix and add the pork. Mix again, then pour in the chicken stock. Simmer for 45 mins over low heat.
- Add salt, pepper, and potatoes. Cover and cook for 45 mins over low heat. Tip: add water if necessary.
- After 45 minutes, transfer into a serving bowl.
- Serve hot and enjoy!
Nutrition Facts : Calories 329 kcal, Carbohydrate 4 g, Protein 21 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 83 mg, Sodium 442 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SLOW COOKER MEXICAN PORK STEW WITH SWEET POTATOES
Quick and easy slow cooker Mexican pork stew recipe.
Provided by Stephanie Patterson
Categories Soups, Stews and Chili Recipes Stews Pork
Time 6h15m
Yield 4
Number Of Ingredients 10
Steps:
- Place pork, sweet potatoes, onion, tomatoes, chiles, chicken broth, cumin, salt, and pepper into the bottom of a slow cooker.
- Cover and cook on Low for 6 to 7 hours. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C). Add lime juice and stir well before serving.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 33.7 g, Cholesterol 55.2 mg, Fat 6.7 g, Fiber 5.2 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 1213.8 mg, Sugar 9.7 g
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- Cut the pork meat into small cubes, about 1,5 cm/ 0.6 inches. Pat dry with kitchen paper. Heat about 1/3 of the lard or oil in a thick-bottomed, wide stewing pot or a deep pan.
- Fry the pork in batches until browned all over, this should take about 7-8 minutes per batch. Do not overcrowd the pan and add more of the fat between the batches. Save a small amount of fat for the onions as well or add more if necessary.
- Remove the meat from the pan and add the remaining lard or oil, the onions, and the carrots. Scrape the bottom of the pan while you stir the onions and cook the onions until nicely colored and softer, about 5-6 minutes.
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- Turn on a stovetop burner and place poblano chile over open flame (use tongs or a long-handled fork to keep fingers away from flame); carefully turn to char on all sides. Place poblano in a plastic or paper bag; close bag and set aside for 10 minutes to steam. Rub poblano skin off with your hands under cold running water; core, seed and dice poblano. (Note: If you have an electric range, broil poblano on high, 3 inches from flame, turning occasionally, until charred on all sides. Follow remaining directions above.)
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- In a large pot, heat the oil over moderate heat. Add the onions. Cover and cook, stirring occasionally, until softened, about 7 minutes. Stir in the garlic and cook for 1 minute. Add the flour and cook, stirring, for 1 minute longer.
- Add the wine and bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Add the sweet potatoes, tomatoes, stock, thyme, bay leaf, and salt. Cover and simmer for 20 minutes.
- Add the pork. Cover and simmer until the meat is just done, about 10 minutes. Remove the bay leaf. Stir in the pepper and parsley.
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- Sort the beans, discarding any stones, dirt, or broken beans, then rinse the beans. Cover the beans with 8 cups of water and sprinkle with the 2 teaspoons of salt. Leave the beans to soak at least 8 hours, or overnight. Drain the soaked beans.
- Sort the beans, discarding any stones, dirt, or broken beans, then rinse the beans. Put the beans, 8 cups of water, and 2 teaspoons of salt in an Instant Pot or other pressure cooker. Pressure cook at high pressure for 1 minute (“Manual” or “Pressure Cook” mode in an Instant Pot), Quick Release the pressure, then let the beans sit for 30 minutes. Drain the soaked beans, and wipe out the pot if you’re using it for the rest of the recipe.
- Heat the vegetable oil in the pressure cooker pot over medium heat (sauté mode in my Instant Pot) until the oil shimmers and just starts to smoke. While the pot heats, sprinkle the pork cubes with 1 ½ teaspoons salt and ½ teaspoon chili powder. Add ⅓ of the pork to the pot and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the pork will steam, not brown). Remove the browned pork to a bowl, add the second batch of the pork to the pot, and sear until browned on one side, about 3 more minutes. Repeat with the remaining pork – into the pot, sear until browned on one side, then into the bowl with the rest of the pork.
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