Down Home Pork Stew Recipes

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DOWN-HOME PORK STEW



Down-Home Pork Stew image

From Betty's Soul Food Collection... Nothing beats a warm, nourishing pork stew on a cold winter's night. Our quick recipe takes it up a notch, with a subtle sweetness from sweet potatoes and corn.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 12

1 lb boneless pork shoulder, cut into 3/4-inch cubes
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon peppered seasoned salt
1 tablespoon vegetable oil
2 medium dark-orange sweet potatoes, peeled, cut into 3/4-inch cubes (about 3 cups)
2 cups frozen corn
2 cups frozen chopped collard greens (from 1-lb bag)
1 can (15 to 16 oz) black-eyed peas, drained, rinsed
1 can (14 oz) roasted garlic-seasoned chicken broth
2 tablespoons Worcestershire sauce
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper (cayenne)

Steps:

  • In large bowl, mix pork cubes, flour and seasoned salt until pork is coated. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 8 to 10 minutes, stirring occasionally, until browned.
  • Add remaining ingredients to pork in skillet. Heat to boiling. Reduce heat to low; cover and simmer 30 to 40 minutes, stirring occasionally, until pork is tender.

Nutrition Facts : Calories 400, Carbohydrate 44 g, Cholesterol 50 mg, Fat 1/2, Fiber 7 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 7 g, TransFat 0 g

SLOW-COOKED PORK STEW



Slow-Cooked Pork Stew image

Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. -Nancy Elliott, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 8 servings.

Number Of Ingredients 16

2 pork tenderloins (1 pound each), cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
2 large carrots, cut into 1/2-inch slices
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
3 cups beef broth
2 tablespoons tomato paste
1/3 cup pitted dried plums (prunes), chopped
4 garlic cloves, minced
2 bay leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1/3 cup Greek olives, optional
Chopped fresh parsley, optional
Hot cooked mashed potatoes, optional

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.

Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

SAVORY PORK STEW



Savory Pork Stew image

A savory stew of pork and potatoes to warm you inside and out. Great with crusty bread or corn muffins for dipping into stew and cleaning the bowls!

Provided by Mitzy Renee

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 2h15m

Yield 8

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
2 pounds cubed pork stew meat
salt to taste
ground black pepper to taste
garlic powder to taste
2 tablespoons cornstarch, or as needed
8 red potatoes
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, diced
1 (11 ounce) can whole kernel corn
1 (14 ounce) can stewed tomatoes
1 (10.75 ounce) can cream of mushroom soup
1 ¼ cups milk
1 (14 ounce) can beef broth
1 tablespoon Italian seasoning

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.

Nutrition Facts : Calories 526.2 calories, Carbohydrate 52.9 g, Cholesterol 70.9 mg, Fat 22.5 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 7.3 g, Sodium 706.6 mg, Sugar 8.4 g

CLASSIC HOMESTYLE PORK STEW



Classic Homestyle Pork Stew image

This easy and delicious homestyle pork stew is the perfect hot, filling meal that's loaded with root vegetables and tender, falling-apart pork shoulder.

Provided by Karlynn Johnston

Categories     Main Course     Soup

Number Of Ingredients 19

2 1/2 pounds pork shoulder (cut into 1/2 inch pieces)
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
6 slices thick cut bacon (diced)
1 medium white onion (diced)
2 tablespoons minced garlic
4 cups beef stock
2 tablespoons Worcestershire Sauce
2 tablespoons tomato paste
1/3 cup red wine (optional)
1 teaspoon dried rosemary
1 teaspoon dried thyme
3-4 medium carrots (washed and cut into 1-inch chunks)
3 large russet potatoes (washed and cut into 1-inch chunks)
2 stalks celery (sliced)
1 cup sliced white mushrooms
2 bay leaves
fresh parsley to garnish

Steps:

  • Whisk together the flour, salt and pepper. Place the pork in the flour mixture and toss until the pork is coated. Shake off the excess.
  • In a large Dutch oven over medium high heat, cook the bacon until it's tender crisp. Remove the bacon and drain on a paper towel lined plate, leaving the drippings.
  • Add in the pork and cook in batches until all sides of the cubes are browned. Remove and place on a plate. Add in the onions and saute for 6-7 minutes, or until soft. Add in the garlic and saute another 2 minutes until browned and fragrant.
  • Whisk together the broth, Worcestershire, tomato paste, rosemary and thyme. (add red wine now as well if desired).
  • Pour a small amount of the stock mixture into the bottom of the Dutch oven and deglaze by scraping the browned bits off of the bottom of the pot. Pour more stock mixture in as needed until the bottom is cleaned and the browned bits have dissolved into the liquid, then add the rest of the broth.
  • Add the pork and the bacon back into the pot.
  • Add in the vegetables and bay leaves and then stir until combined.
  • Bring the mixture to a low boil, cover and reduce the heat.
  • Cook for 40-50 minutes, until the pork is fork tender.
  • Remove and serve.

Nutrition Facts : Calories 432 kcal, Carbohydrate 40 g, Protein 28 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 76 mg, Sodium 734 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving

NORMANDY-STYLE PORK STEW



Normandy-Style Pork Stew image

Inexpensive pork shoulder becomes meltingly tender after a low-and-slow braise in an elixir of dry cider and broth in this stew that's inspired by the pot roasts from the Basque region of Spain that marry pork, apples, and hard cider. This stew will bring the magic of fall right to your home kitchen.

Provided by Greg Lofts

Categories     Pork Recipes

Time 2h30m

Number Of Ingredients 14

2 pounds boneless pork shoulder, cut into 1 1/4-inch pieces
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
3 ounces center-cut bacon (about 4 slices), coarsely chopped; or 4 ounces regular bacon, trimmed of excess fat
1 pound small shallots (10 to 12), trimmed and peeled
2 tablespoons unbleached all-purpose flour
1 dried bay leaf
12 ounces dry hard cider, preferably Normandy-, Basque-, or other European-style
1 1/2 cups low-sodium chicken broth
4 carrots, peeled and cut on the bias into 2-inch-long pieces
3 celery stalks, cut on the bias into 2-inch-long pieces
1/4 cup crème fraîche or sour cream, plus more for serving (optional)
1 tablespoon Dijon mustard, plus more for serving (optional)
Chopped fresh parsley or tarragon leaves, or a combination, for serving (optional)

Steps:

  • Preheat oven to 350°F. Season pork with salt and pepper. Melt butter in an ovenproof braiser pan, large straight-sided skillet, or wide, shallow pot over medium-high heat. When foam subsides, add pork and cook, turning a few times, until browned all over, 10 to 12 minutes (do not crowd pan; brown in two batches if necessary). Transfer to a plate.
  • Add bacon and shallots to pan; reduce heat to medium and cook, stirring a few times, until bacon renders its fat and shallots turn golden brown in places, 6 to 8 minutes. Return pork and any accumulated juices to pan. Sprinkle evenly with flour, stir, and cook 1 minute. Add bay leaf and cider; boil 1 minute. Add broth and return to a boil.
  • Cover and transfer to oven; braise 45 minutes. Stir in carrots and celery, cover, and return to oven until pork is fork-tender and carrots are tender but still holding their shape, 1 hour to 1 hour, 15 minutes. Remove and discard bay leaf. Stir in crème fraîche and Dijon. Top with herbs; serve with more crème fraîche and Dijon.

CUISINE AT HOME PORK STEW



Cuisine at Home Pork Stew image

Make and share this Cuisine at Home Pork Stew recipe from Food.com.

Provided by Kerena

Categories     One Dish Meal

Time 2h

Yield 10 cups, 5 serving(s)

Number Of Ingredients 20

1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
2 lbs pork stew meat, trimmed, cut into 2-inch cubes (shoulder)
2 tablespoons olive oil, divided
2 cups onions, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
1 teaspoon garlic, chopped
1 bay leaf
1/2 cup dry white wine
4 cups low-sodium chicken or 4 cups beef broth
1 1/2 cups sweet potatoes, peeled and cubed
1 1/2 cups russet potatoes, peeled and cubed
1 cup turnip, diced
1 cup parsnip, diced
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
salt and black pepper

Steps:

  • Combine ½ cup flour, salt, pepper, and thyme in a resealable plastic bag. Add pork, toss to coat, then shake off excess. Brown half the meat in 1 tablespoons oil in a Dutch oven or large pot over medium-high heat, 7-9 minutes; transfer to a plate. Brown remaining pork in remaining oil and remove; reduce heat to medium.
  • Add onion, carrot, celery, garlic, and bay leaf to the pot; sweat for 5 minutes.
  • Deglaze pot with wine, simmer until nearly evaporated, then stir in broth and reserved pork. Bring stew to a boil, reduce heat to low, and simmer, covered, 30 minutes.
  • Stir in sweet potatoes, russets, turnips, and parsnips; cover and cook 30 minutes more.
  • Combine butter and 2 tablespoons flour and add to the stew; simmer 5 minutes to thicken. Remove bay leaf and season stew with salt and pepper.

Nutrition Facts : Calories 655.2, Fat 33.3, SaturatedFat 11.7, Cholesterol 126.6, Sodium 506.4, Carbohydrate 43, Fiber 6.2, Sugar 8.1, Protein 40.6

DELICIOUS AND EASY PORK STEW



Delicious and Easy Pork Stew image

This is a very simple pork stew recipe that has lots of flavor, add in potatoes, small button mushrooms, carrots.. or whatever you want, it's a great starter recipe! You can really use any cut of pork that you want, I prefer the shoulder because it has the most flavor and is not dry. This tastes even better the following day! Serve this with hot cooked noodles and a crusty French baguette bread.

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 -4 tablespoons olive oil (more if needed)
3 lbs pork shoulder, cut into about 1-inch cubes
2 cups flour
1 tablespoon seasoning salt (can use white salt)
1 teaspoon black pepper (or to taste)
2 medium onions, chopped
2 tablespoons minced garlic
1 teaspoon dried chili pepper flakes (or to taste)
4 -5 tablespoons chopped fresh sage (or to taste)
1 cup dry white wine
3 cups chicken broth
1/4 cup tomato paste
1/2 teaspoon allspice
salt and pepper

Steps:

  • Heat oil in a heavy Dutch oven over medium-high heat.
  • In a bowl mix together the flour, seasoning salt and pepper.
  • Coat the pork in the flour mixture then brown well on all sides in the oil (working in batches) then remove to a bowl.
  • Add in the onion, garlic, sage and crushed pepper flakes; saute for about 8 minutes.
  • Return the pork to the pot and any juices from the plate.
  • Add in remaining ingredients (along with any other ingredients such as potatoes, carrots or any other veggies) mix to combine and season with salt and pepper.
  • Simmer over medium heat until pork is very tender (about 1 - 1-1/2 hours).

THE LADY'S PORK STEW



The Lady's Pork Stew image

Yield serves 8-10

Number Of Ingredients 15

One 3-pound Boston butt roast, trimmed of exterior fat
2 tablespoons Dale's Steak Seasoning
1 1/2 teaspoons The Lady's House Seasoning
1 1/2 teaspoons The Lady's Seasoned Salt
1 teaspoon garlic salt
2 tablespoons vegetable oil
6 cups water
1 medium onion, cut into wedges
2 bay leaves
Salt and pepper
1 1/2 cups sliced carrots
3 medium turnips, skin on, cut into wedges
3 medium red potatoes, skin on, cut into wedges
3 tablespoons cornstarch
1/3 cup cold water

Steps:

  • Rub the meat well with the Dale's Seasoning, House Seasoning, Seasoned Salt, and garlic salt-in that order. If time allows, let the roast sit for 1 hour at room temperature. Heat the oil in a Dutch oven. Cook the roast on all sides until browned. Add the 6 cups of water, the onion, and the bay leaves. Bring to a boil, reduce the heat, cover, and simmer for 1 1/2 to 2 hours. Remove the meat from the pot and allow to cool. Cut the pork into chunks. While meat is cooling, taste the stock and add salt and pepper, if necessary. Add the carrots, turnips, and potatoes to the Dutch oven and return to a boil. Cover, reduce the heat, and cook for 15 minutes or until the vegetables are tender. Stir the cornstarch into the 1/3 cup water. Pour this into the pot and stir until the liquid thickens. Return the pork to the pot and simmer for 10 to 15 minutes longer.

DOWN-HOME PORK CHOPS



Down-Home Pork Chops image

Zippy sauce adds personality to these otherwise straightforward brown sugar pork chops. -Denise Hruz, Germantown, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 tablespoon canola oil
4 boneless pork loin chops (4 ounces each)
1 garlic clove, minced
1/2 cup beef broth
2 tablespoons brown sugar
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • In a large skillet, heat oil over medium-high heat. Add pork chops and brown on each side, 2-3 minutes. Remove and set aside. Add garlic to the pan; cook and stir for 1 minute. Stir in broth, brown sugar, soy sauce and red pepper flakes. Return chops to the pan; cover and simmer until a thermometer inserted in pork reads 145°, 6-8 minutes. Remove chops and keep warm. , Combine cornstarch and water until smooth; stir into the broth mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chops.

Nutrition Facts : Calories 219 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 375mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

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Top Asked Questions

How do you slow cook pork stew?
Come home to comfort food at its best in a slow-cooked stew that is easy on prep. In 10-inch skillet, heat oil over high heat until hot. Add pork; sprinkle with salt and 1/8 teaspoon pepper. Cook 3 to 5 minutes, stirring frequently, until browned.
What do you put in a pork loin stew?
Directions Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.
How do you thicken pork stew?
When pork is done, add the vegetables. Stir all together and add the chicken broth and enough water to cover the vegetables. Simmer until the vegetables are done. To thicken the gravy, I use the peppered gravy mix in a 1/2 cup water. “I always made this stew with beef,but pork is so much better.I made this according to my husband's likes.
How do you cook pork tenderloin with sweet potatoes?
2 medium dark-orange sweet potatoes, peeled, cut into 3/4-inch cubes (about 3 cups) In large bowl, mix pork cubes, flour and seasoned salt until pork is coated. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 8 to 10 minutes, stirring occasionally, until browned. Add remaining ingredients to pork in skillet.

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