Panama Pork Stew Food

CROCK POT PANAMA PORK STEW

Crock Pot Panama Pork Stew image

I'm so glad I found this recipe. It's a deliciously different combination of ingredients and flavors.

Provided by Lorac

Categories Stew

Time 9h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 small sweet potatoes, peeled and cut into 2 inch pieces (I use red skinned yams, about 12 oz)
1 (10 ounce) package frozen corn
1 (9 ounce) package frozen cut green beans
1 cup chopped onion
1 1/4 lbs lean pork, cut into 1 inch cubes
1 (14 1/2 ounce) can peeled diced tomatoes
1 -2 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 cup water

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.

PANAMA PORK STEW RECIPE

Panama Pork Stew Recipe image

Provided by á-6184

Number Of Ingredients 10

Ingredients

2 small sweet potatoes (about 3/4 pound), peeled and cut into 2-inch pieces
1 package (10 ounces) frozen corn
1 package (9 ounces) frozen cut green beans
1 cup chopped onion
1 ‑1/4 pounds pork stew meat, cut into 1-inch cubes
1 can (14-1/2 ounces) diced tomatoes
1/4 cup water
1 to 2 1 to 2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground coriander

Steps:

Place potatoes, corn, green beans and onion in slow cooker. Top with pork. Combine tomatoes, water, chili powder, salt and coriander in medium bowl. Pour over pork in slow cooker. Cover; cook on LOW 7 to 9 hours.

TOMATICAN CON PULPA DE CERDO (CHILEAN SUMMER PORK STEW)

Tomatican Con Pulpa De Cerdo (Chilean Summer Pork Stew) image

Make and share this Tomatican Con Pulpa De Cerdo (Chilean Summer Pork Stew) recipe from Food.com.

Provided by Member 610488

Categories Stew

Time 31m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon vegetable oil
1 1/2 lbs boneless pork shoulder, cut into 1/2 inch pieces
2 cups onions, chopped
2 cups green bell peppers, rough chopped
3/4 cup carrot, chopped
3/4 cup celery, chopped
1 tablespoon garlic, minced
1 tablespoon paprika
1 bay leaf
1/2 teaspoon ground cumin
2 (14 1/2 ounce) diced tomatoes, undrained (Hunts, you want the one with the green pepper, celery and onion)
1 1/2 cups fresh corn kernels or 1 1/2 cups frozen corn kernels
1 (14 ounce) can reduced-sodium chicken broth
1 (15 ounce) can small white beans, drained and rinsed
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons fresh cilantro, finely minced (optional)
1 serrano peppers (optional) or 1 jalapeno, seeded and finely chopped (optional)

Steps:

Heat oil in 6 quart saucepan over medium-high heat until hot. Add pork; cook 10 to 12 minutes, stirring occasionally, or until browned. Remove from pan.
Add onion, bell pepper, carrot, celery and garlic to pan. Cook 5 minutes, stirring occasionally, or until onion softens. Add paprika, bay leaf and cumin; stir to combine.
Add undrained tomatoes, corn and broth to pan. Return pork to pan. Bring to a boil, then reduce heat to medium-low. Simmer uncovered 1 hour or until pork is tender.
Remove bay leaf; add beans, salt and pepper. Heat through and serve.

Nutrition Facts : Calories 375.4, Fat 20.2, SaturatedFat 6.5, Cholesterol 60.4, Sodium 267.7, Carbohydrate 28.8, Fiber 6.5, Sugar 8.1, Protein 22

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