Spicy Pork And Potato Stew Food

SPICY PORK AND POTATO STEW

Steps:

• In a large Dutch oven, combine pork chunks, marjoram, thyme, paprika, bay leaves and Kosher salt. Cover with 4 cups of water. Ingredients will only be partially covered. Keep on a very low simmer until the meat is tender, approximately 45 minutes.
• Using a slotted spoon, transfer the pork to a paper towel lined plate to allow to cool. Discard all but 1 cup simmering water. Skim fat from reserved liquid.
• In the same Dutch oven, heat vegetable oil over medium-high heat. Add onion, garlic and potatoes, stirring until vegetables start to soften, approximately 10 minutes.
• Ladle into a small soup bowl and place on a large dinner plate with 3-4 flatbreads, a couple slices of avocado and thinly sliced red onion. Dip flatbreads into the stew and top with additions. Enjoy your Middle Eastern Pork Stew!
• Add chorizo and cook for an additional 5 minutes, breaking apart as it cooks. Stir in tomatoes, chipotle peppers and abodo sauce. Add 1 cup of reserved pork broth and pork. Simmer for 10 minutes.
• Stir in sugar and salt right before serving.
• Serve topped with red onion slices, avocado and pita bread on the side.
• If you've tried this recipe, come back and let us know how it was!

SPICY PORK STEW WITH PEPPERS AND POTATOES

Steps:

• Position a rack in the bottom third of the oven and heat the oven to 325°F.
• Spread the pork on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.
• In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium to medium-high heat until shimmering hot. Season about one-third of pork with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the pork to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the pork, seasoning with salt and pepper before browning. Once all of the pork is browned, remove the pot from the heat to let it cool for a few minutes.
• Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, chipotles, cumin, and oregano and cook, stirring occasionally, until fragrant, 1 to 2 minutes.
• Add the beer, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the chicken broth and 1-1/2 cups water. Bring to a boil.
• Return the pork to the pot along with any accumulated juice. Lower the heat to maintain a simmer.
• Crumple a 12×16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.
• After 30 minutes of stewing, add the potatoes and shallots to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the peppers. Cover with the parchment and lid, return the pot to the oven, and cook until the pork is fork-tender, 1/2 to 1 hour more.
• Stir in the cilantro. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

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.

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.