Rich Mans Pork Stew Food

PORK STEW

Steps:

• Cut pork into 1-inch chunks (or a little larger).
• Heat a large soup pot or dutch oven on the stove over medium-high heat. Melt 1 tablespoon each oil and butter. Add pork, onions and celery and brown for several minutes on all sides; pork does not have to be cooked all the way through.
• Add garlic, dried thyme, rosemary and bay leaves and cook for about a minute, then add broth and tomatoes (with the juice). Bring to a boil, reduce heat to low and simmer for about an hour or until pork is tender.
• Add potatoes, carrots, and green beans to the stew and bring to a boil. Reduce the heat to low again and cover. Simmer for an additional 15-20 minutes or until vegetables are tender and broth is slightly thickened.
• To thicken the stew: In a small bowl, whisk together cornstarch and water or broth with a fork until smooth. Stir in the cornstarch slurry and simmer, uncovered, for 5-10 minutes or until thickened. Stir in fresh minced parsley.

RICH MAN'S PORK STEW

Steps:

• 1. PLEASE NOTE: MURAL OF FLAVOR is a combination of blended spices using shallots, onions garlic, lemon peel, citric acid, chive & Orange peel. ADOBO is a blend of onion, garlic, black pepper, Mexican oregano, & cayenne pepper.
• 2. Season Meats with steak seasoning mixture.
• 3. Add to a large pot. Add beef and chicken broth, and enough water to cover meat. Reserving remainder of water to be added later as meat cooks down. Bring pot to a boil then lower heat and simmer for at least 1 1/2 hours, till meat is almost tender.
• 4. Add the chopped veggies and baby carrots, and continue to cook.
• 5. Sprinkle in the Adobo and Mural of flavor. Stir and continue to cook.
• 6. Add the Crushed tomatoes and tomatoe paste, stir to mix together and continue cooking about half hour longer.. Add additional liquid if needed.
• 7. Now add both boxes of Wild Brown Rice Mix, and V-8 tomato juice. Stir and continue cooking for at least 40 minutes. Perhaps longer. Lower heat setting to low and stir as needed to prevent sticking.
• 8. Add the frozen peas during the last 15 minutes of cooking. Stir until peas are done, no more than 15 minutes is all that should be needed,
• 9. Serve hearty portions with your favorite bread. Enjoy. Picture was taken before I added the peas.

CHEF JOHN'S IRISH PORK STEW

Steps:

• Season pork cubes with salt and black pepper.
• Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium.
• Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds.
• Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes.
• Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours.
• Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain.
• Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.

PORK & APPLE STEW WITH PARSLEY & THYME DUMPLINGS

Steps:

• Heat 1 tbsp of the oil in a flameproof and ovenproof dish. Add the onions, celery, bay and thyme, and fry for about 8 mins until softened. Add the pork and cook for a few mins until it changes colour, but it doesn't need to brown as you don't want to overcook it.
• Stir in the mustard powder, garlic, flour and vinegar, then pour in the bouillon, stirring to prevent any lumps forming.
• Add the apple, leeks and carrots, bring the liquid to the boil, then reduce to a simmer. Cover the pan and simmer for 1 hr, stirring occasionally, until the pork and vegetables are tender.
• When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. To make the dumplings, tip the flour, baking powder, mustard powder, parsley and thyme into a bowl and stir to combine. Put the yogurt in a jug, make up to 100ml with water, then stir in the oil. Lightly stir the liquid into the flour to make a soft, slightly sticky dough. Divide the dough equally into eight and shape into balls. Drop them on top of the stew, drizzling each one with the remaining oil. Bake for 20 mins until the dumplings are golden. Scatter with the extra thyme, if you like, before serving.

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.

GREEN CHILI PORK STEW

Steps:

• Preheat the broiler and line a baking sheet with foil.
• Put the tomatillos, poblanos, jalapeno and serrano pepper on the prepared baking sheet and toss with the olive oil. Place under the broiler and cook, carefully removing the baking sheet and flipping once halfway, until the peppers are blistered and charred all over, 5 to 6 minutes. Allow to cool while you prepare the pork.
• Season the pork with 1 tablespoon salt and 1 teaspoon pepper. Sprinkle over the flour and toss to coat. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add half the pork and cook until browned on all sides, 3 to 4 minutes; remove to a plate. Repeat with the remaining pork.
• Lower the heat to medium and stir in the garlic, carrots, onions, oregano and chile powder. Cook, stirring occasionally, until the onions have softened, 4 to 5 minutes. Season with salt and pepper.
• Meanwhile, peel and seed the poblanos. Chop the poblanos, jalapeno, serrano and tomatillos. Stir into the pot with the vegetables. Add the stock and bay leaves and return the seared pork. Bring to a boil, then lower to a gentle simmer. Cover and cook until the pork is extremely tender, about 1 hour. Check the pot occasionally, making sure there is enough liquid. Add a little more stock or water as needed.
• Remove the bay leaves and stir in the cilantro and lime juice. Taste and adjust the seasoning as needed.
• If serving immediately, spoon into bowls and top with the grated cheese, sour cream and cilantro. Serve with lime wedges and warmed tortillas
• To freeze, allow the stew to cool completely. Transfer to a deep 9-by-13-inch foil pan and wrap tightly with foil and plastic wrap. Put the grated cheese in a labeled quart-size resealable plastic bag. Put the stew, cheese and a pack of tortillas onto a baking sheet and freeze.
• To serve, remove the meal kit from the freezer. Preheat the oven to 375 degrees F.
• Remove the foil and plastic wrap from the stew, then return the foil. Bake until heated through, 50 to 55 minutes. Let the tortillas and cheese thaw while the stew reheats, then remove the tortillas from the pack, wrap in foil and warm in the oven for the last 10 minutes while the stew is cooking.
• Serve the stew in bowls with the fixins -- cheese, cilantro and tortillas alongside some sour cream and lime wedges.

CLASSIC HOMESTYLE PORK STEW

Steps:

• Whisk together the flour, salt and pepper. Place the pork in the flour mixture and toss until the pork is coated. Shake off the excess.
• In a large Dutch oven over medium high heat, cook the bacon until it's tender crisp. Remove the bacon and drain on a paper towel lined plate, leaving the drippings.
• Add in the pork and cook in batches until all sides of the cubes are browned. Remove and place on a plate. Add in the onions and saute for 6-7 minutes, or until soft. Add in the garlic and saute another 2 minutes until browned and fragrant.
• Whisk together the broth, Worcestershire, tomato paste, rosemary and thyme. (add red wine now as well if desired).
• Pour a small amount of the stock mixture into the bottom of the Dutch oven and deglaze by scraping the browned bits off of the bottom of the pot. Pour more stock mixture in as needed until the bottom is cleaned and the browned bits have dissolved into the liquid, then add the rest of the broth.
• Add the pork and the bacon back into the pot.
• Add in the vegetables and bay leaves and then stir until combined.
• Bring the mixture to a low boil, cover and reduce the heat.
• Cook for 40-50 minutes, until the pork is fork tender.
• Remove and serve.

PORK AND CIDER STEW

Steps:

• Sprinkle the meat with salt and pepper and lightly dredge in flour. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and remove to a plate, adding a little additional oil when necessary. When all of the meat is browned and set aside, add the butter to the Dutch oven to melt. When the butter foams, add the celery, carrots, onions, bay leaf, herb bundle, some salt and pepper and the caraway seeds. Stir to combine and sweat the vegetables for a few minutes. Add the cider and vinegar, and reduce by half. Add the stock and then return the pork to the Dutch oven. Cover and cook about 1 hour over low heat or in an oven preheated to 325 degrees F.
• Stir in the potatoes and apples and continue to cook until the pork is tender, 30 to 40 minutes.
• Cool and store for a make-ahead meal. Reheat over moderate heat and garnish with celery tops to serve.

POOR MAN'S STEW

Steps:

• Boil water in a large pot.
• Add carrots and potatoes and boil 10-15 minutes until tender.
• Drain and set aside.
• Meanwhile, brown meat in a large skillet.
• Drain well.
• Add 3/4 or full can of corn (depending on preferance) to meat.
• In a small pot combine soup and corn juice (use less for thicker stew).
• Heat over med-low until warm.
• Add potato and carrots to meat.
• Pour soup over top and stir gently.
• Heat if neccesary.

FRENCH STYLE PORK STEW WITH ROOT VEGETABLES

Steps:

• Preheat oven to 350 degrees F.
• put the flour in a large bowl and season generously with salt and pepper.
• Add the pork in 4 batches, tossing to coat thoroughly.
• In a large covered casserole, heat 2 T. oil until simmering.
• Add onion, shallot and garlic and saute until translucent.
• Remove and set aside on a plate.
• Add 1/4 of the pork and cook over moderately high heat until browned, about 6 minutes, transfer to a plate.
• Brown the remaining floured pork in 3 batches, adding 2 T. of oil to the pot per batch.
• Reduce the heat if the casserole bottom darkens too much.
• Return all pork to the casserole.
• Add the wine and bring to a boil.
• Add the stock and return to a boil.
• Season with salt and pepper.
• Cover the casserole and braise the stew in the oven for about 1 hour, or until meat is nearly tender.
• Add the carrots, celery, parsnips, potatoes, fennel, thyme and bay leaves to the pork stew.
• Season with salt and pepper and bring to a boil, stirrring to distribute the vegetables.
• Cover the casserole, return to the oven and cook until the meat and vegetables are tender, about 1 hour.
• Remove thyme sprigs and bay leaves, season with salt and pepper.
• Serve and enjoy!
• **Can be made in slowcooker!

RICH PORK CASSEROLE

Steps:

• Heat a small amount of oil in a large saucepan. Add pork and fry until browned.
• Add carrots, shallots and garlic and sautee for 5 minutes.
• Sprinkle in flour and cook for one minute.
• Pour in hot stock, thyme, worcestershire sauce, tom puree and seasoning, stir well.
• Simmer for 20 minutes until thickened and carrots are tender.
• Serve with lots of creamy mashed potato and crisp steamed cauliflower (or veg of choice).