Crock Pot Spanish Style Pork Stew Recipes

CROCK POT SPANISH-STYLE PORK STEW

Steps:

• Gather the ingredients.
• Chop the onion.
• Cut the pork shoulder into large chunks.
• Peel the potatoes and cut them into 1-inch pieces.
• Slice the bell pepper in half lengthwise; remove the stem end along with the seeds and ribs and then slice thinly.
• Heat the vegetable oil in a skillet over medium-high heat. Add the pork cubes and cook until well browned on all sides, turning frequently.
• Put the onion in the slow cooker . Top with the browned pork, cubed potatoes, and bell pepper.
• In a bowl, combine the tomatoes with the vinegar, garlic, chicken broth, and bay leaf. Pour over the pork.
• Cover the pot and cook the stew on low for 7 to 9 hours, or until the pork is tender. Taste and adjust seasonings with salt and pepper, as needed.

SPANISH SEASONED PORK (SLOW COOKER, CROCKPOT)

Steps:

• Zest the orange (grate only the colored part of the skin), and juice it.
• In the bottom of your slow cooker or clay pot, sprinkle half of the seasonings and half the orange zest.
• Set the meat atop seasonings, then sprinkle remaining half of seasonings/zest over.
• Pour the orange juice around the meat. Add enough water, if necessary, to just cover the bottom of the pot and moisten any seasoning that didn't adhere to the meat.
• Cook in the oven at about 250 degrees F for 5-6 hours or until it shreds easily with a fork. Or in your crockpot, medium 6-8 hours.
• Serve with shredded cheese and sour cream.
• If you want to be more labor-intensive, use fresh sliced onion and minced garlic, butterfly the meat or stab it several times and work the seasoning into the meat before popping it into the oven.
• These flavors could also be used with chicken -- maybe a whole bird, stuff the cavity with the spent orange -- remove the lid to brown the bird for the last 1/2 hour of cooking.

SLOW COOKER MEXICAN PORK STEW WITH SWEET POTATOES

Steps:

• Place pork, sweet potatoes, onion, tomatoes, chiles, chicken broth, cumin, salt, and pepper into the bottom of a slow cooker.
• Cover and cook on Low for 6 to 7 hours. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C). Add lime juice and stir well before serving.

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.

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.

SLOW-COOKER MEXICAN-STYLE PORK STEW

Steps:

• Dry the pork with paper towels, then season with salt and pepper.
• Heat 2 teaspoons of the oil in a 12-inch skillet over med-high heat until just smoking.
• Brown half of the pork, about 10 minutes, then add to the slow cooker.
• Return the skillet to med-high heat and repeat with 2 more teaspoons oil and the remaining pork.
• Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering.
• Add the onions, chili powder, and 1/4 teaspoon salt.
• Cook until the onions are softened, about 5 minutes.
• Stir in the garlic and cook for 15 seconds.
• Stir in the tomatoes with their juice, scraping up any browned bits.
• Bring to a simmer, then pour into the slow cooker.
• Add the broth, hominy, and oregano to the slow cooker.
• Cover and cook on LOW for 7-8 hours or on HIGH for 5 -6 hours, until the meat is tender.
• Transfer the meat to a large bowl and let cool.
• Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
• When the meat is cool enough to handle, shred it using your fingers, discarding any gristle; add meat back to cooker.
• Before serving, stir in the cilantro and lime juice and season with salt and pepper to taste.

SLOW COOKER CHICKEN POT PIE STEW

Steps:

• Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
• Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

CROCK POT PANAMA PORK STEW

Steps:

• Layer potatoes, corn, green beans, onion, and pork in the bottom of a crock pot.
• Add tomatoes, chili powder, salt, coriander and water to a large bowl, stir to combine and pour over crock pot ingredients.
• Cover and cook on Low 7-9 hours.