Quick Tomato Pork Stew Food

PORK STEW

Steps:

• In a mixing bowl, toss the pork with the flour, 2 teaspoons salt, and 1 teaspoon black pepper to coat evenly, shaking off excess.
• Heat 2 tablespoons of oil, over medium-high heat, in a large pot and brown pork in batches without crowding it, about 7-9 minutes. Add more oil as needed. Transfer browned meat to a bowl with a slotted spoon and set aside. Remove and discard pan drippings.
• Cook the bacon in the same pot, stirring frequently until crispy. Transfer to bowl with pork.
• Reduce heat to medium and saute onion, garlic, carrots, and celery, in bacon drippings, stirring occasionally, until soft.
• Add wine to the pot, continue to simmer, scraping up brown bits on the bottom of the pot until liquid is almost evaporated.
• Add beef broth, tomato paste, browned pork, bacon, thyme, rosemary, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer, covered for 45 minutes.
• Stir in prunes, potatoes and parsnips then cover and cook for 45 minutes, stirring occasionally to prevent sticking. If you'd like the stew thinner, add more beef broth or water to achieve desired consistency. Adjust salt and pepper as needed. Ladle into individual bowls, garnish with parsley and serve.

ITALIAN PORK STEW

Steps:

• Place flour in a shallow dish. Add pork, a few pieces at a time, and turn to coat. In a Dutch oven, brown pork in 3 tablespoons oil in batches. Remove and keep warm., In the same pan, saute onion in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy paste, herbs, salt, pepper flakes, pepper and pork; bring to a boil., Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Stir in parsley. Cover and cook 30-40 minutes longer or until meat is tender. Skim fat; discard bay leaves and cinnamon stick., Serve with pasta; sprinkle with cheese. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

EASY PORK AND MUSHROOM STEW RECIPE

Steps:

• Sauté the onions. Coat the bottom of a large sauté pan (12 inch, at least) with olive oil and place it over medium-high heat. Add the onions and garlic to the pan. Cook, stirring from time to time, until the onions are soft and slightly golden, about 7 minutes.
• Sauté the mushrooms and deglaze. Add a bit more oil, to be sure the bottom of the pan is well coated, turn the heat to high and add about half of the mushrooms. Once they begin to brown, add the other half, and continue to sauté until they're all golden and tender, about 10 minutes total. Now deglaze the pan by drizzling the sherry over the mushrooms and quickly stirring with a flat-edged spatula, scraping anything that's stuck to the bottom off and back into the mixture. Stir in the tarragon and thyme.
• Add the pork and cook. Season the pieces of pork with salt and pepper and add them to the pan. Mix and add the stock. Once the pieces are cooked through - about 5 minutes - add the peas.
• Season and serve. Season generously with salt and pepper to taste. (Here's How to Season to Taste.) Serve over rice, pasta or a toasted baguette.

CHORIZO, TOMATO, PORK, STEW

Steps:

• Get a strong pan, put a shallow level of oil into the pan and turn the heat onto medium. Once hot add the onion and the star anise, The reason is the star anise works with the onion to boost the meatiness of the stew and adds an amazing aromat. Cook the onion until translucent to bring the natural sweetness of the onion then add garlic and cook for a fruther 1 minute, after the minute remove the star anise.
• Now add all your spices to the pan and cook for 1 minute to release the fragarance of the spice.
• Now add your tomato puree and when the pan is back up to heat add your port, cook out for 2 minutes until the alcohol content is removed. (Should be a paste type mixture)
• Now add the Beef stock and reduce by half, then add your chopped tomatoes, Chorizo and your raw Pork. the reason for not browning the meat is because I want to keep the meat soft and melt in the mout without the crisp exterior.
• Now all ingridients are in the pan except for the Haricot Beans, place in the oven at 150 oc for 2 hours, then take out from the oven and add the Beans, Seasoning, Coriander and Lemon Juice.
• Your stew is now ready serve with rustic sourdough bread or cous-cous.

SPICY PORK STEW

Steps:

• Place pork in a shallow baking dish and pour over vinegar; turn to coat. Let stand for 15 minutes and up to 2 hours.
• Preheat oven to 350 degrees. Heat vegetable oil in a Dutch oven. Season pork with salt and pepper and, working in batches, add to Dutch oven. Cook until browned on all sides; transfer pork to a plate and set aside.
• Add onion, garlic, cocoa powder, cumin, cinnamon, cardamom, and chipotle chiles to Dutch oven. Cook until onion is soft and spices are fragrant, adding a little water if mixture begins to stick to the bottom of the pot.
• Return pork to Dutch oven; stir to combine. Add 1 cup water, sweet potatoes, and turnips; do not stir. Cover and transfer to oven. Cook until pork is tender and vegetables are soft, about 1 1/2 hours. Serve hot with rice, if desired, and garnished with tomato and cilantro.

QUICK PORK STEW WITH PEPPERS AND TOMATOES

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!

QUICK TOMATO PORK STEW

Steps:

• Salt and freshly ground black pepper to taste.
• Coat meat in seasoned flour and sauté in oil until browned. Remove from pot and reserve.
• Add onion, garlic, and bell pepper to same pot and sauté until soft but not brown.
• Mix in spices and continue cooking for another minute; then add the stock.
• Bring to a boil, add potatoes, and reduce heat to a simmer.
• Continue cooking until the potatoes are barely tender, then add the coarsely chopped tomatoes and reserved pork.
• Continue cooking for another minute or two to heat up the pork and tomatoes. Adjust seasonings to taste.

PORK TOMATO & BEAN STEW

Steps:

• Heat 1 tbsp oil in a frying pan and cook pork until browned, remove pork and set aside, leaving the fat in the frying pan.
• add the rest of the oil to the frying pan and cook the onion until soft. Add the garlic and red pepper for 2-3 minutes and add the pork.
• Stir in the chopped tomatoes, rosemary and 100ml of water. Cover and simmer for 15 minutes.
• rinse the beans and add to the pan, cover again and simmer for a further 5 minutes.
• Mix the cornflour with 2 tbsp of coldwater and add to the pan, continue to heat until simmering and slightly thickened.
• Serve with rice or potatoes.