GREEN CHILE STEW
Provided by Food Network Kitchen
Time 2h55m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sprinkle the pork with 1 teaspoon salt. Working in batches, cook the pork, stirring, until browned, about 5 minutes. Transfer to a plate and discard the fat from the pot.
- Heat the remaining 1 tablespoon vegetable oil in the pot. Add the onion, chile peppers, bell peppers and garlic and cook, stirring occasionally, until softened, about 7 minutes. Return the pork to the pot along with the chicken broth; cover and bring to a boil. Stir the stew and reduce the heat to medium low; simmer, covered, until the pork is tender, about 30 minutes.
- Increase the heat to medium high and bring the stew to a low boil. Add the potatoes, hominy and enough water to cover the pork and potatoes. Add half of the cilantro and 1 teaspoon salt and cook, uncovered, stirring occasionally, until the potatoes are tender and the stew is slightly thickened, about 30 minutes.
- Whisk the cornstarch with 1/4 cup water in a small bowl until smooth. Stir into the stew along with the remaining cilantro and continue cooking, stirring occasionally, until the liquid thickens, about 5 more minutes. Serve with flour tortillas.
30-MINUTE SPICY PORK AND SWEET POTATO STEW
Spicy, smoky chipotle chiles and chili powder add long-cooked flavor to this quick pork stew. To save time and use less fat, only the pork is browned in oil, while the onions get pureed with tomatoes, garlic and the chile to make the broth.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 17
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.
Nutrition Facts : Calories 570 calorie, Fat 21 grams, SaturatedFat 4.5 grams, Cholesterol 115 milligrams, Sodium 920 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 48 grams, Sugar 10 grams
SPICY PORK STEW WITH HOMINY AND COLLARD GREENS
I've long adored hominy, the earthy dried corn kernels you find in pozole, the chile-laced Mexican stew. When I saw dried heirloom hominy for sale online, I bought some. I knew that having it in the cupboard when a hominy craving struck was the best insurance against cheating and buying the canned version. Like dried beans, dried hominy needs a good long soak and a lengthy cooking. But there's nothing difficult about the process. Many pozole recipes call for the finished stew to be garnished with shredded cabbage. But after bingeing on cabbage recently, I decided to take a different route, and stirred slivered collard greens into the pot at the end of cooking. They turned silky and soft and offered a nice contrast to the chewy hominy, the brawny pork and the spicy thick broth.
Provided by Melissa Clark
Categories dinner, soups and stews, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Soak the hominy in plenty of water overnight. Drain.
- Season the pork all over with 1 teaspoon salt and the black pepper. Heat the oil in a large pot over medium-high heat. Sear the meat in batches until well browned on all sides. Transfer to a plate.
- Add the onion to the pot and cook until soft, 5 to 7 minutes. Add the garlic, chile powder, cumin, oregano, bay leaf and cinnamon. Cook 1 minute. Return pork to pot. Stir in the chipotle, hominy, beer, 6 cups water and 2 teaspoons salt. Simmer, covered, for 1 hour. Uncover and simmer for about 1 to 1 1/2 hours more till meat and hominy are tender, adding water as needed if too thick. Stir in collards for last 20 minutes. Discard bay leaf and cinnamon. Taste and adjust seasonings. Ladle into bowls; garnish with lime, cilantro, avocado and radish.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 25 grams, Carbohydrate 12 grams, Fat 43 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 803 milligrams, Sugar 2 grams, TransFat 0 grams
HOT & SPICY PORK STEW
Adapted from Barbara Kafka's "Soup: A Way of Life". This is for spicy food lovers! Had this simmering on the stove while the snow came down outside. Nice blend of spices. The pasta was my addition to this recipe.
Provided by KeyWee
Categories Stew
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large stockpot, heat oil and brown pork on all sides.
- Remove meat& set aside.
- Stir in onion, garlic, herbs& spices.
- Lower heat& cook for 2 minutes.
- Return meat to pot.
- Stir in tomatoes& stock, and bring to a boil.
- Reduce heat& simmer, covered, for 2-1/2 hours.
- Turn meat every 30 minutes.
- Remove meat from pot& allow to cool.
- Skim fat from top of stew.
- Slice meat across grain into thin slices (or shred).
- Return meat to pot, add beans, cooked pasta,& salt to taste.
- Heat through.
- Serve with sour cream, if desired.
SPICY PORK STEW
This delicious stew recipe is courtesy of Margot Olshan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 16
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.
SPICY PORK STEW
Steps:
- Add the olive oil to a large sauce pan (or large pot) over medium heat.
- Add the cubed pork to the pan and cook for 3 minutes, stirring often.
- Add all ingredients except for the frozen peas and hot sauce to the pot. Stir often for 3 to 4 minutes over medium heat.
- Cover and simmer over low heat for 2 hours.
- Add the peas and hot sauce 5 minutes before the end of cooking. Stir to combine.
- Serve hot with some crusty bread or rice.
Nutrition Facts : Calories 600 kcal, Carbohydrate 48 g, Protein 34 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 82 mg, Sodium 457 mg, Fiber 13 g, Sugar 11 g, UnsaturatedFat 15 g, ServingSize 1 serving
EASY, SPICED PORK STEW
Easy to make, easy to eat, and believe it or not, fairly lowfat/low-cal comfort food. Chipotles add a nice spice, and a sustained heat, but if you aren't sure, go easy to start - one adds a subtle spice, and you can always add more heat later with your favorite hot sauce. Even pre-teen kids love this one, plus it's tasty enough that I've made it for company. Versatile and easy. Adapted from a recipe found on epicurious.com.
Provided by Lizzie-Babette
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
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.
SPICY PORK AND POTATO STEW
A very colorful tasty stew. This can be as spicy as you want it. My husband, Michael made this up from ingredients on hand, the other night. It is wonderful! We like it spicy. We had this again tonight... I had forgotten how good it is. We used leftover pork roast and leftover potatoes, think I will also put this in my leftovers cookbook I am creating.
Provided by Sweetiebarbara
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
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
Make and share this Spicy Pork Stew recipe from Food.com.
Provided by momEgodess
Categories Stew
Time 1h20m
Yield 1 huge pot, 10 serving(s)
Number Of Ingredients 17
Steps:
- Mix flour with next 4 ingredients. Shake the pork in the flour mixture. Heat oil to med hi temp, and brown on all sides. You may have to cook it in batches to do it right. Remove pork and set aside.
- Put onions into pan and saute for 3 minutes. Add chiles, except for chipotle, and bell peppers. Saute for 5 more minutes. Add carrots, garlic and meat. Add broth and gravy mix. Bring to a boil and reduce heat to simmer, cover. Cook for 30 minutes.
- Add potatoes for 15 minutes and cook.
- Add zucchini and cook until the potatoes are cooked to taste.
Nutrition Facts : Calories 410.3, Fat 15.6, SaturatedFat 4.1, Cholesterol 78, Sodium 563.5, Carbohydrate 33.1, Fiber 4.5, Sugar 6.7, Protein 33.8
SPICY SZECHUAN PORK STEW
Make and share this Spicy Szechuan Pork Stew recipe from Food.com.
Provided by ckambic
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork into l inch cubes and coat with about 3 Tbsp flour.
- Brown pork thoroughly in hot oil in a dutch oven over medium-high heat.
- Stir in soy sauce, sherry, garlic, ginger, red pepper, fennel, white parts of green onions, and 1 1/2 cups water.
- Cover pan and bring to boil.
- Reduce heat and simmer 30 minutes.
- Add carrots, cover and simmer 30 minutes longer, or until pork and carrots are tender.
- Meanwhile, blend 1/4 cup water and 2 Tbsp flour.
- Set aside.
- Stir green onion tops into pork mixture and simmer 1 minute.
- Add flour-water mixture and bring to boil.
- Cook and stir until mixture is slightly thichened.
- Serve over rice or noodles.
Nutrition Facts : Calories 717.2, Fat 52.8, SaturatedFat 16.8, Cholesterol 161.2, Sodium 1191.6, Carbohydrate 8.3, Fiber 1.9, Sugar 3, Protein 40.7
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