Country Pork Stew Recipes

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SLOW-COOKER PORK STEW



Slow-Cooker Pork Stew image

Provided by Food Network Kitchen

Time 8h20m

Yield 4 servings

Number Of Ingredients 12

1 pound fingerling potatoes
3 carrots, cut into 2-inch chunks
2 stalks celery, cut into 2-inch chunks
3 cloves garlic, smashed
1 2-inch piece ginger, peeled and grated
1/3 cup all-purpose flour
Kosher salt and freshly ground pepper
3 bay leaves
1 bone-in pork shoulder or pork sirloin roast (2 to 2 1/2 pounds)
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1 14-ounce can diced tomatoes

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.

Nutrition Facts : Calories 634, Fat 29 grams, SaturatedFat 10 grams, Cholesterol 210 milligrams, Sodium 601 milligrams, Carbohydrate 30 grams, Fiber 5 grams, Protein 61 grams

COUNTRY PORK STEW



Country Pork Stew image

Categories     Pork     Stew     Low Carb     Low Fat     Kid-Friendly     Back to School     Healthy     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 9

1 teaspoon olive oil
1 1/2 pounds lean well-trimmed pork stew meat, cut into 1-inch cubes
1 large onion, chopped
4 garlic cloves, minced
2 tablespoons chopped fresh sage
1/2 cup dry white wine
1 3/4 cups canned unsalted chicken broth
2 tablespoons tomato paste
1/4 teaspoon ground allspice

Steps:

  • Heat olive oil in heavy large Dutch oven over medium-high heat. Add pork and stir until pork is brown, stirring constantly, about 4 minutes. Transfer pork to bowl. Add onion, garlic and sage to Dutch oven and sauté until onion is tender, about 10 minutes. Return pork and any juices in bowl to Dutch oven. Season with pepper. Add remaining ingredients. Simmer over medium heat until pork is very tender when pierced with fork, approximately 1 hour.

COLA-BRAISED PORK STEW



Cola-Braised Pork Stew image

Provided by Juli Tsuchiya-Waldron

Categories     Garlic     Ginger     Pork     Braise     Sauté     Stew     Pork Rib     Winter     Potluck     Soy Sauce     Bon Appétit     Japan

Yield Makes 4 servings

Number Of Ingredients 7

1 tablespoon vegetable oil
2 pounds boneless country-style pork ribs, excess fat trimmed, cut into 1 1/2- to 2-inch cubes
2 cups cola (do not use diet cola)
6 garlic cloves, minced
3 tablespoons soy sauce
2 tablespoons chopped peeled fresh ginger
1 bunch green onions, chopped

Steps:

  • Heat oil in large pot over high heat. Add half of pork; sauté until brown on all sides, about 8 minutes. Transfer pork to bowl. Repeat with remaining pork. Return pork to pot. Turn off heat and pour cola slowly into pot. Bring to boil. Reduce heat to medium-low, cover, and simmer 30 minutes. Add garlic, soy sauce, ginger, and half of green onions. Cover and simmer until pork is tender, about 50 minutes longer. Uncover and simmer until sauce is slightly thickened, about 10 minutes. Season stew with salt and pepper. Transfer to bowl; sprinkle with remaining green onions.

SLOW-COOKER HEARTY PORK STEW



Slow-Cooker Hearty Pork Stew image

Enjoy a rich stew of pork loin, carrots, parsnips and squash. Best of all your slow cooker does all the work.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h10m

Yield 6

Number Of Ingredients 10

1 1/2 pounds pork boneless loin, cut into 1-inch cubes
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1 carton (32 ounces) Progresso™ chicken broth (4 cups)
2 cups 1/2-inch diced peeled parsnips
1 1/2 cups 1-inch cubes peeled butternut squash
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Gold Medal™ all-purpose flour
3 tablespoons butter or margarine, softened

Steps:

  • Mix all ingredients except flour and butter in 3 1/2- to 6-quart slow cooker.
  • Cover and cook on low heat setting 6 to 7 hours (or high heat setting 3 to 4 hours) or until pork is no longer pink and vegetables are tender.
  • Mix flour and butter. Gently stir flour mixture, 1 spoonful at a time, into pork mixture until blended.
  • Cover and cook on high heat setting 30 to 45 minutes, stirring occasionally, until thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 310, Carbohydrate 20 g, Cholesterol 90 mg, Fiber 4 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 980 mg

PORK RIB STEW WITH SAGE CORNMEAL DUMPLINGS



Pork Rib Stew with Sage Cornmeal Dumplings image

I have been making this stew for more than 20 years. It's a dish I use to celebrate the harvest season. It may be a bit labor-intensive, but it is worth every minute! Experiment with different root vegetables, and use the dumplings in other hearty stews or soups. They are so yummy!

Provided by QUIRKYIQ

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 4h15m

Yield 6

Number Of Ingredients 24

1 pound boneless country-style pork ribs, cut into 1-inch chunks
2 tablespoons vegetable oil
2 cups chopped onions
2 cloves garlic, crushed
1 ½ pounds potatoes, peeled and cubed
2 quarts water
2 teaspoons beef bouillon granules
4 large carrots, peeled and cut into 1/2-inch pieces
1 ½ tablespoons chili powder
1 teaspoon dried marjoram
½ teaspoon dried thyme
2 bay leaves
⅛ teaspoon ground nutmeg
1 teaspoon salt
⅛ teaspoon ground black pepper
6 tablespoons all-purpose flour, sifted
¼ cup yellow cornmeal
2 teaspoons white sugar
1 ½ teaspoons baking powder
¼ teaspoon dried sage, crumbled
¼ teaspoon dried thyme
½ teaspoon salt
2 tablespoons vegetable shortening
½ cup milk, or as needed

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Arrange pork pieces one layer deep in a large baking pan. Broil, stirring often, until meat is browned, about 10 minutes. Pour off and discard the fat.
  • Heat vegetable oil in a Dutch oven or large skillet over medium heat. Stir in onions; cook and stir until the onions have softened and turned translucent, about 5 minutes. Add garlic and cook, stirring frequently, until the garlic is fragrant but not brown, 2 minutes more.
  • Stir in potatoes and cook for 5 minutes. Pour in water, beef bouillon, sliced carrots, chili powder, marjoram, 1/2 teaspoon thyme, bay leaves, nutmeg, 1 teaspoon salt, and pepper. Bring to a boil, then reduce the heat and cover. Simmer until the meat and all of the vegetables are tender, about 3 hours.
  • To make the Sage-Cornmeal Dumplings: combine flour, cornmeal, sugar, baking powder, sage, 1/4 teaspoon thyme, and 1/2 teaspoon salt in a large bowl. Cut in the shortening until the mixture resembles a coarse meal. Add milk all at once, stirring just until the mixture holds together.
  • When the stew is ready, remove the bay leaves. Bring the stew to a gentle boil over medium-low heat. Drop the dumplings by rounded spoonfuls evenly over the surface. Cover the pot and boil for 12 minutes, until the dumplings are cooked through. Ladle the dumplings into soup bowls and top with lots of stew.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 44.1 g, Cholesterol 36.4 mg, Fat 14.9 g, Fiber 6.1 g, Protein 14.9 g, SaturatedFat 3.9 g, Sodium 950.6 mg, Sugar 9.2 g

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