Spicy South West Pork Stew Food

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.

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.

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.

SAVORY PORK STEW

Steps:

• Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
• In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
• Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.

SOUTHWESTERN PORK STEW

Steps:

• Trim fat from pork. Cut pork into 1-inch cubes. Toss pork with flour. Spray Dutch oven with cooking spray; heat over medium-high heat. Cook pork, onion and garlic in Dutch oven, stirring occasionally, until pork is brown.
• Stir in broth, thyme, cumin and chilies. Cook 15 minutes.
• Stir in vegetable mixture. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until pork is slightly pink in center.

SPICY SOUTH WEST PORK STEW

Steps:

• 1. In a large heavy saucepan on medium heat, add the broth, tomatoes, serrano and spices. 2. Heat oil in a large sauté pan over medium heat, sauté the onions and garlic. Add to saucepan. 3. Add more oil to the sauté pan if needed, add the pork and sauté until coloured. Remove from the pan and add to the saucepan. Deglaze the sauté pan with water or broth. 4. Bring the mixture to a boil; reduce the heat to a simmer. Cook, covered, for 1 hour, stirring occasionally. 5. Add beans, corn, and rice. Add the jalapenos, hot pepper sauce, vinegar, salt. 6. Cook, covered, at a simmer for about 20 minutes or until the beans, corn, and rice are warmed through. NOTE: This also works well in a slow cooker on high for 3-4 hours or low for 6-8 hours. Only add last 7 ingredients about 30 minutes before serving.

SOUTHWESTERN PORK STEW

Steps:

• In a large resealable plastic bag, combine the cumin, salt and cayenne. Add pork; shake to coat., In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. Add the green peppers, onions and garlic; saute for 3 minutes or until vegetables are crisp-tender. Add the potatoes, tomatoes, V8 and water. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Stir in corn; cover and simmer for 10-15 minutes longer or until pork is tender. Garnish with cilantro if desired.

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.

HOT & SPICY PORK STEW

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 SOUTH WEST PORK STEW

Steps:

• In a large heavy saucepan on medium heat, add the broth, tomatoes, serrano and spices.
• Heat oil in a large sauté pan over medium heat, sauté the onions and garlic. Add to saucepan.
• Add more oil to the sauté pan if needed, add the pork and sauté until coloured. Remove from the pan and add to the saucepan. Deglaze the sauté pan with water or broth.
• Bring the mixture to a boil; reduce the heat to a simmer. Cook, covered, for 1 hour, stirring occasionally.
• Add beans, corn, and rice. Add the jalapenos, hot pepper sauce, vinegar, salt.
• Cook, covered, at a simmer for about 20 minutes or until the beans, corn, and rice are warmed through.
• Serve in bowls. Optionally garnish with grated Monterey Jack cheese.
• NOTE: This also works well in a slow cooker on high for 3-4 hours or low for 6-8 hours. Only add last 7 ingredients about 30 minutes before serving.