Spiced Pork Stew Crock Pot Food

SLOW-COOKED PORK STEW

Steps:

• Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

SLOW COOKER MOROCCAN PORK STEW

Steps:

• Add pork cubes, onion, and carrots to slow cooker.
• In a small bowl, mix together cumin, coriander, turmeric, paprika, salt, and cinnamon. Spinkle over pork and vegetables.
• Stir in chickpeas and chicken broth.
• Turn slow cooker on low and cook for 4-6 hours.
• Stir in cherries and cook for an additional 15 minutes. Serve with lemon slices.

SLOW COOKER SOUTHWEST PORK STEW

Steps:

• Lightly grease the bowl of a slow cooker. Add all the ingredients except the cornmeal, cilantro, salt and pepper.
• Cover and cook on low for 4-6 hours, or until hot and bubbly.
• About 30 minutes before serving, stir in the cornmeal. Stir in the cilantro and season with salt and pepper, to taste, just before serving.

SLOW COOKER COUNTRY PORK STEW

Steps:

• Scrub the potatoes well then cut into cubes. Peel the carrots and slice into 1/2-inch rounds. Dice the onion and zucchini. Place the vegetables in the bottom of the crock pot. Cut the pork into 1-inch cubes and place on top of the vegetables. Combine the tomatoes, water, beef bouillon granules, salt, pepper, and paprika in a small bowl. Pour over the pork and vegetables (do not stir). Cover the crock pot and cook on low heat for 4-6 hours or until the pork and vegetables are tender. Increase the heat to high. Mix together the cornstarch and cold water until smooth. Stir into the stew and cook until the sauce has thickened, about 20-30 minutes. Serve hot.

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.

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.

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.

CROCK POT PORK STEW

Steps:

• Heat oil and brown pork.
• In large bowl combine all ingredients except broth and gravy mixes.
• Pour into crock pot.
• Combine broth and gravy mixes in the bowl and pour over ingredients in crock pot.
• Cover and cook on low for 8 hours.

SPICED PORK STEW (CROCK POT)

Steps:

• In a 3 quart or larger slow cooker, combine onions, raisins, garlic, bay leaf, and cinnamon stick.
• Coat pork cubes in flour, then add to cooker, and sprinkle with cumin and brown sugar.
• In a small bowl mix wine, tomato paste, and vinegar. Pour over pork.
• Cover and cook on low until pork is very tender when pierced (about 7 1/2 to 8 1/2 hours).
• Skim fat from stew and discard, if necessary. Season to taste with salt.

SLOW-ROASTED SPICED PORK

Steps:

• Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
• Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
• Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
• Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.

SPICY PORK AND CABBAGE (CROCK POT)

Steps:

• Season chops with salt and pepper and brush with Kitchen Bouquet.
• Set aside.
• Place cabbage, apples and onion in Crock Pot.
• Add remaining ingredients except pork chops.
• Toss together well to evenly distribue spices.
• Arrange chops on top of cabbage mixture, stacking to fit.
• Cover and cook on low for 8-10 hours.

SLOW COOKER CUBED PORK STEW

Steps:

• Gather the ingredients.
• Mix all of the ingredients-cubed pork loin, carrots, onion, chicken broth, potatoes, butternut squash, salt, and pepper-except the flour and butter directly in a 4- to 6-quart crock pot .
• Cover and cook on the low setting for 8 hours (or high for 4 hours), or until pork is no longer pink and vegetables are tender.
• Combine the flour and softened butter or margarine in a small bowl. Stir until smooth.
• Stir the flour mixture, 1 spoonful at a time, into the stew until it is blended. This will thicken up the sauce.
• Cover the pot again and continue to cook on high for another 30 to 45 minutes longer, stirring occasionally, until thickened.

SLOW COOKER VEGETABLE PORK STEW

Steps:

• Spray inside of 4-quart slow cooker with cooking spray. Add carrots, potatoes, drained tomatoes, meat, pasta sauce and sugar to slow cooker.
• Cover; cook on LOW 8 hours or until pork is tender. Stir in green beans just before serving.

EASY, SPICED PORK STEW

Steps:

• Heat about 1 teaspoon olive oil in heavy large pot or Dutch oven over medium-high heat.
• Add pork and stir until brown, stirring often, about 4 minutes. Do not crowd meat. If you need to brown the pork in batches, you may need to add additional olive oil before adding extra meat to the pan, to prevent burning.
• Transfer pork to bowl.
• Add onion, garlic and sage to pot and saut� until onion is tender, about 10 minutes.
• Return pork and any juices to pot.
• Season with pepper and add rest of ingredients.
• Simmer over medium heat until pork is tender, about 1 hour.
• Serve with bread for soaking up sauce, or serve over rice or noodles.