Pork And Potato Stew Food

30-MINUTE SPICY PORK AND SWEET POTATO STEW

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.

PORK AND POTATO STEW

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.

ROMANIAN PORK AND POTATO STEW

Steps:

• To make the stew: In a large skillet with a lid or a Dutch oven, sauté the pork in lard, bacon grease or oil until brown on all sides. Add the onion and sauté until it becomes translucent. Add water or stock to cover the meat. Bring to a boil. Reduce temperature, cover and let simmer until pork is almost tender.
• When pork is almost tender, add the tomato paste, Vegeta, paprika, salt and pepper to taste, stirring to combine. Then add the potatoes. Return the mixture to a boil, adding more water or stock, if necessary, reduce temperature, cover, and simmer until potatoes and pork are tender.
• Remove from heat and add chopped dill or parsley. Serve with mamaliga.​​
• To make the mamaliga: In a small saucepan, bring the water or stock to a rolling boil. Add the salt or Vegeta and butter, stirring to melt. Using a wooden spoon, add the cornmeal very gradually, while stirring constantly in the same direction.
• Simmer over low heat, stirring frequently, until it thickens and starts to pull away from the sides of the pot, about 35-40 minutes. Serve hot. If desired, while mamaliga is still hot, add more butter, cheese, and herbs. Mamaliga can also be served with a dollop of sour cream. Mamaliga can be poured into a pan. When cool, it can be flipped out onto a cutting board, cut into squares and sauteed in butter until crispy.

PORK POTATO AND CABBAGE STEW

Steps:

• Combine all ingredients except salt and pepper in slow cooker.
• Cover and cook on low for 6-8 hours. Discard bay leaf.
• Season to taste with salt and pepper.

PORK AND POTATO STEW

Steps:

• heat pot.
• throw in water and oil mixed.
• brown onion and pork 5 minutes.
• scoop out onion and pork, then add more water to deglaze the pot.
• put all the ingredients that's not already in the pot.
• simmer on medium heat 40 to 50 minutes.
• serve with cottage cheese.

SPICY PORK AND POTATO STEW

Steps:

• In a large heavy dutch oven, sauté onion, garlic, and ginger in peanut oil.
• Add pork and fry over medium high heat until golden, about 5 minute.
• Add tomatoes, spices, and chicken stock.
• Cover, lower heat, and simmer 1 hour, until pork is tender.
• Add potatoes, continue cooking, covered for another 15 minutes.
• Add peas, cover, continue cooking for 5 minutes.

PORK & POTATO STEW

Steps:

• Heat oil in a dutch oven over medium heat.
• Add carrots& onions cook about 5 minutes.
• Add cooked pork, cook& stir about 1 minute.
• Add potatoes, bouillon,spices,4 cups of water& cider vinegar, mix well& simmer covered.
• After about 15 minutes add cabbage mix well.
• Simmer 15 more minutes stirring occasionally.
• In measuring cup mix until well blended the 1/4 cup water& flour.
• Add to stew mix well.
• Cover& simmer about 10 minutes more or until stew is thickened.
• Serves 6.

MEXICAN PORK AND SWEET POTATO STEW

Steps:

• Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the cubed tenderloin and cook for 7 minutes, turning so all sides are browned and the pork is cooked. Remove from pan and set aside.
• Add the remaining teaspoon of oil to the pan along with the onions, peppers and sweet potatoes. Cover and cook for three minutes until the vegetables begin to soften. Add the sweet potatoes, continuing to cook another 2 to 3 minutes.
• Add the garlic, cumin and cinnamon, stirring so that the spices are well mixed into the vegetables. There should be a nice aroma at this point. Stir in the water and broth and bring to a boil. Lower to a simmer and add in the corn. Cook covered for 5 minutes.
• Add in the salsa and the cooked pork. Cook until heated through. If you are using salsa from the fridge, I would suggest adding it a minute before the meat so that it cn heat up without leaving the tender meat tough.
• Garnish with cilantro and serve with warm tortillas or tortilla chips.