Slow Cooker Southwest Pork Stew Food

SLOW COOKER PORK STEW

Steps:

• Place pork chunks into a large bowl, sprinkle with flour, salt, and black pepper. Use kitchen tongs to toss and coat evenly.
• Place a non-stick skillet, over medium-high heat and add 2 tablespoons of oil. Once the oil is hot, add the meat into one layer, work in batches if needed. Brown, on all sides, for about 5 minutes per batch. Once done cooking, transfer it to the slow cooker.
• Add the wine to the skillet to degraze it, scrape and bites from the bottom and add the liquid to the slow cooker.
• Reduce the heat to medium and add the butter, once melted add onion and garlic and cook for 1-2 minutes. Add 1 cup of broth to deglaze the skillet, using a wooden spoon scrape the bits that stuck to it. Transfer the mixture to the slow cooker on top of the meat and add tomato paste.
• Add carrots, celery, potatoes, and frozen peas.
• Pour the remaining beef broth on top.
• Add bay leaves and season with salt and pepper.
• Cover and cook on LOW for 7-8 hours.
• Taste and adjust for salt and pepper.
• If you prefer the stew to be thicker, either mash some of the potatoes or add the cornstarch mix.
• Mix cornstarch and water in a small bowl until fully combined. Add the mixture to the pot during the last 30 minutes of cooking.
• Garnish with chopped parsley and serve.

SLOW-COOKER SOUTHWESTERN PORK STEW

Steps:

• In 3 1/2- to 4-quart slow cooker, place onion and garlic. Top with pork. In small bowl, mix cornmeal, cumin, oregano and salt; sprinkle over pork and mix well. Add beans, tomatoes and broth; mix well.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in corn. Cover; cook on Low heat setting about 30 minutes or until corn is tender.

SLOW-COOKER PORK STEW

Steps:

• Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
• Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
• Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

SLOW COOKED SOUTHWESTERN PORK STEW

Steps:

• Place chopped onion and garlic in the bottom of slow cooker.
• Top with pork.
• Mix cornmeal, cumin, oregano and salt; sprinkle over pork and mix well.
• Next, add beans, tomatoes and broth; mix well.
• Cook on low for 8 to 10 hours or until pork is tender.
• A half hour before serving, add corn and cook on high.

SLOW-COOKED PORK STEW

Steps:

• Place the pork in a crock pot, and add the carrots, potatoes, parsnips, onions, leeks, garlic, spinach, pepper, thyme and salt.
• In a medium bowl, combine the vegetable juice, brown sugar, mustard and tapioca.
• Pour it over the pork and vegetables.
• Cover and cook on low for 6 hours or on high for 4 hours.
• Note accompanying the original recipe: This recipe can also be cooked in a large casserole dish. Cover tightly and bake at 135ºC/275ºF/gas 1 for 5 hours without disturbing.
• My Note: When I first came across this recipe, the reference to tapioca made me more than a little dubious. It sounded just a bit too nineteenth century, somehow smacking of grim British boarding school meals. Or something like that. Tapioca was an ingredient I had NEVER used, so I checked it out on the internet and learnt courtesy of Encyclopedia Britannica, that it (tapioca) was probably first harvested by the Mayans. And the sheer mystique of THAT connection was enough for me to give the recipe a try. I still haven't used tapioca in any other way, but I'm glad to have found this recipe. Tapioca and all!

SOUTHWESTERN STEW

Steps:

• In a large skillet over medium-high heat, brown pork in oil. Add onion; cook and stir until tender. , Transfer to a 3-qt. slow cooker; add remaining ingredients. Cover and cook on low for 6-7 hours or until meat is tender.

SLOW COOKER PORK STEW

Steps:

• In 10-inch skillet, heat oil over high heat until hot. Add pork; sprinkle with salt and 1/8 teaspoon pepper. Cook 3 to 5 minutes, stirring frequently, until browned.
• In 3 1/2- to 4-quart slow cooker, mix pork and remaining ingredients except green beans.
• Cover; cook on Low heat setting 7 to 8 hours.
• About 20 minutes before serving, stir thawed green beans into stew. Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until green beans are tender.