GREEK DRUNKEN PORK STEW IN RED WINE RECIPE
In this land of beef-eaters, pork stews don't get enough love. This one is an adaptation of a Greek pork and wine stew that I read in Vefa's Kitchen. Chunks of pork shoulder are slow-simmered in wine until meltingly tender and packed with flavor.
Provided by Jennifer Olvera
Categories Entree Mains Soups and Stews
Time 3h
Yield 4
Number Of Ingredients 14
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 275°F. Season meat generously with salt and pepper and toss with mustard to coat. Heat oil in Dutch oven over high heat until shimmering, add the meat and sear it on all sides until well browned, about 8 minutes total. When meat is nearly finished browning, reduce heat to medium, and push meat off to the sides of the pan. Add onion and garlic to the center of the pan. Sauté until onions and garlic start soften and become translucent, about 4 minutes.
- Add red wine, raise heat to medium-high and scrape browned bits from the bottom of the pan using a wooden spoon. Bring to a boil and simmer for 1 minute before adding tomato juice, cayenne, oregano, nutmeg and bay leaves. Stir to combine and season with salt and pepper, as needed.
- Return to a boil. Then, cover and transfer to the oven to cook until fork-tender, about 4 hours. When meat is tender, remove from the oven, discard bay leaves and serve immediately with rice or orzo.
Nutrition Facts : Calories 665 kcal, Carbohydrate 29 g, Cholesterol 146 mg, Fiber 2 g, Protein 43 g, SaturatedFat 13 g, Sodium 1259 mg, Sugar 3 g, Fat 40 g, ServingSize Serves 4, UnsaturatedFat 0 g
PORK AND PEPPER STEW
A spicy stew made with pork tenderloin and 4 types of peppers. A family favorite that is best served over rice.
Provided by Linda
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- Heat bacon grease in a large pot over medium heat. Stir in the pork, and cook until evenly browned. Remove pork and liquid from the pot, and set aside.
- In the large pot, melt the butter over medium heat, and saute the onions until tender and lightly browned. Mix in the flour and paprika, and, stirring constantly, cook until thickened.
- Mix pork, green bell pepper, red bell pepper, yellow bell pepper, and jalapeno peppers into the pot. Stir in the beef stock, tomato paste, garlic, salt, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 1 to 1 1/2 hours, stirring occasionally.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 14.8 g, Cholesterol 128 mg, Fat 23.7 g, Fiber 3.7 g, Protein 34.2 g, SaturatedFat 10.7 g, Sodium 736.7 mg, Sugar 5.6 g
SLOW-COOKED PEPPERED PORK STEW
This is a tasty and easy-to-make pork tenderloin stew. The black pepper and cumin gives a nice edge to counter the softness of the potatoes and tenderized vegetables, I think, without being too spicy. You can also use half-and-half or cream instead of water, and add 1/4 cup flour if you want a creamier broth.
Provided by Ron Williams
Categories Soups, Stews and Chili Recipes Stews Pork
Time 5h20m
Yield 4
Number Of Ingredients 15
Steps:
- Turn slow cooker to High and add a little water to coat the bottom of the pot. Add carrots and cook until nearly tender, about 1 hour.
- Add condensed soups to the carrots. Fill 1 emptied can with water and stir in until soup is as thin as a broth. Add celery, potatoes, and onion. Sprinkle in cumin, pepper, basil, garlic, mustard, and dill weed. Stir well and season with salt.
- Lay pork tenderloin on top of vegetables; cut in half if needed to fit. Cover and continue cooking on High for 4 hours. Pork should be slightly pink in the center, and an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove pork, cut into chunks, and return to the pot. Stir and simmer as desired.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 38.3 g, Cholesterol 71.4 mg, Fat 14.6 g, Fiber 7.7 g, Protein 26.1 g, SaturatedFat 4 g, Sodium 1340.2 mg, Sugar 12.2 g
PORK AND GREEN PEPPER STEW
Provided by Aida Mollenkamp
Categories main-dish
Time 1h43m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine flour, salt and pepper in a shallow dish or large plastic bag. Add pork and toss to coat.
- Heat oil in a 3 to 4-quart Dutch oven or heavy-bottomed saucepan over medium-high heat. When oil shimmers, add half of pork (be sure to shake off excess flour before adding) and cook until brown on all sides, about 5 to 7 minutes. Remove to a plate and repeat with remaining meat.
- Discard all but about 1 tablespoon of the drippings, return pot to stove, and add onions, peppers, garlic, and oregano. Season with salt and freshly ground black pepper and cook, until golden, about 3 to 5 minutes.
- Stir in remaining ingredients and bring to a boil. Reduce heat to low, cover, and let simmer until meat is fork tender, about 1 1/2 hours. Serve.
PEPPERED PORK AND WINE STEW
Make and share this Peppered Pork and Wine Stew recipe from Food.com.
Provided by dicentra
Categories Stew
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except vinegar, cornstarch, water, salt, pepper and chives in a slow cooker.
- Cook on high 3-4 hours.
- Combine vinegar, cornstarch and water. Stir into stew.
- Season to taste with salt and pepper. Serve sprinkled with chives.
Nutrition Facts : Calories 250.1, Fat 7, SaturatedFat 2.3, Cholesterol 75, Sodium 209.3, Carbohydrate 17.6, Fiber 5.2, Sugar 2.4, Protein 26.2
QUICK PORK STEW WITH PEPPERS AND TOMATOES
This is a pretty, quick and tasty stew. I like to serve it over egg noodles and topped with parmesan cheese. If I'm in the mood for spicy and smokey, I add one or two finely chopped chipotles with some of the adobo sauce when I add the tomatoes.
Provided by Karens Krazy Kitchen
Categories Stew
Time 1h
Yield 1 stew, 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from pork and season with salt and pepper.
- Heat olive oil in a heavy bottomed pot over medium high heat.
- Add the pork and cook for about 3 minutes, turning until browned on all sides.
- Reduce the heat to medium, add the onion and peppers and cook for about 5 minutes, or until onions have softened.
- Add the garlic after the onions and peppers have cooked for 2 minutes.
- Stir in the tomatoes and bring to a boil.
- Reduce heat to low, cover and simmer for 30 minutes.
- Taste it once simmering and adjust the salt and pepper to suite you taste.
- Add the chopped basil and parsley, stir once and serve.
- Note: If using dried basil and parsley, add to the pot when you add the tomatoes.
- Enjoy!
INSTANT POT PORK STEW WITH RED WINE AND OLIVES
Pork shoulder is one of the most glorious things to cook in an electric pressure cooker. The meat becomes velvety and suffused with rich, brawny juices. Here, red wine, tomatoes, rosemary and sage perfume the pork, while olives, stirred in at the end, give it brightness. This stew is even better cooked a day or two ahead, giving the flavors time to meld. Making it in advance also gives the fat a chance to solidify, so it's easy to remove before reheating. Then, if you like, you can reheat the stew in the electric pressure cooker using the sauté setting. Serve this over polenta or rice, or with good bread, to soak up the meaty sauce.
Provided by Melissa Clark
Categories meat, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Season the pork all over with the salt and pepper. In a large bowl, combine the pork, garlic, rosemary, sage and red-pepper flakes.
- In a small dry skillet, toast the coriander seeds until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and coarsely crush (or do this on a cutting board with the side of a heavy knife). Add crushed seeds to the pork and toss well. Refrigerate for at least 30 minutes or overnight.
- Set the pressure cooker to the sauté function on medium. Add 1 tablespoon oil and let it get hot for a few seconds, then add enough pork chunks to fit comfortably in one layer with a little space around each piece. Let brown for 2 to 3 minutes per side, then transfer the cubes to a plate. Add a little more oil if the pot looks dry and continue browning the rest of the pork.
- Add the wine to the pot and let simmer, scraping the browned bits from the bottom, until it reduces by half, about 2 minutes. Using kitchen shears or your hands, break the tomatoes into pieces and add them, along with their liquid, to the pot. Return pork to the pot, stir in carrots and 1/2 cup water.
- Seal the pot and cook on high pressure for 45 minutes. Let the pressure release naturally.
- Using a slotted spoon, transfer pork to a serving platter. Use a fat separator to separate the fat from the juices, or just spoon the fat off the top. (There may be a lot of fat.) If the sauce seems thin, use the sauté function to simmer it until it thickens. Stir in olives, then taste the sauce and add more salt, if you like.
- Spoon the sauce over the pork, then top with chopped parsley or basil and serve.
PORK STEW WITH SWEET & HOT PEPPERS FROM THE ABRUZZO
Provided by Joyce Goldstein
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a skillet or large sauté pan, heat 4 tablespoons of the olive oil over high heat. Working in batches, brown the pork on all sides, adding more olive oil,l as needed and seasoning with salt and black pepper as you turn the meat. Each batch should take 8 to 10 minutes. When a batch is ready, use a slotted spoon to transfer the pieces to the tagine. Deglaze the pan with about one-half the wine and pour the juices over the meat.
- In a skillet or sauté pan, warm the remaining 2 tablespoons olive oil over medium heat and add the onion. Sauté for about 10 minutes, until very soft. Add the garlic, fennel seeds, and chile pepper and cook for 3 minutes longer. Add the remaining wine and the tomatoes and simmer for a few minutes to blend the flavors. Transfer the sauce to the tagine along with the pork and its juices. Add the bell peppers, raise the heat to medium, and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, until the pork is meltingly tender.
- Taste the stew and adjust the seasoning. You can add a few spoonfuls of vinegar for balance.
PEPPER PORK STEW
Pickled peppers spice up the pork in this sassy stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- In a large Dutch oven or other heavy pot, heat oil over medium-high. Season pork with salt and pepper and, in batches, brown pork on all sides, about 15 minutes total. With a slotted spoon, transfer pork to a bowl.
- Add onion and garlic to pot and cook, stirring often, until onion is softened, about 5 minutes, reducing heat if necessary to prevent burning. Season with salt and pepper. Add 2 cups water, scraping up any browned bits with a wooden spoon. Return pork to pot along with broth, pepperoncini, and oregano. Bring liquid to a rapid simmer and cook until pork is tender, 45 to 50 minutes.
- Season with salt and pepper and stir in 1 to 3 tablespoons pepperoncini brine. Discard oregano sprigs and serve over rice.
Nutrition Facts : Calories 529 g, Fat 22 g, Fiber 1 g, Protein 41 g, SaturatedFat 7 g
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