Georgian Pork Stew Recipes

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GEORGIAN PORK STEW



Georgian Pork Stew image

Categories     Soup/Stew     Pork     Steam     Stew     Dinner     Spice     Winter     Simmer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

2 1/2 lb trimmed pork shoulder, cut into 3/4-inch pieces
1 1/4 teaspoons kosher salt
2 tablespoons olive oil
3 large garlic cloves
1 teaspoon dried summer savory
3/4 teaspoon coriander seeds
1/2 teaspoonfenugreek seeds
1 large red onion, finely chopped
1/2 teaspoon ground dried marigold or turmeric
1 cup water
1/2 cup chopped fresh cilantro
3 tablespoonsajika plus more for serving
Accompaniment:elarji , mashed potatoes, or noodles

Steps:

  • Put pork in a heavy 4-quart pot and sprinkle with 1/2 teaspoon kosher salt and pepper to taste. Cover pot and let meat steam over high heat, stirring once, 10 minutes. Remove lid and cook, stirring occasionally, until juices are evaporated, 8 to 10 minutes. Stir in 1 tablespoon oil and sauté, stirring occasionally, until meat is browned, 6 to 8 minutes.
  • While pork is steaming, mash garlic, savory, and remaining 3/4 teaspoon salt to a paste with a mortar and pestle (see cooks' notes, below). Scrape paste into a small bowl, then coarsely grind coriander and fenugreek seeds in mortar.
  • Add garlic paste to pork with remaining tablespoon oil and cook over moderate heat, stirring, 1 minute. Add onion, fenugreek mixture, and marigold and cook, stirring occasionally, until onion is softened, about 5 minutes.
  • Add water and bring to a boil. Cook, covered, at a bare simmer until meat is tender, about 1 hour.
  • Stir in cilantro, 3 tablespoons ajika, and pepper to taste. Serve more ajika on the side.

BRUNSWICK STEW GEORGIA STYLE ( CHICKEN & PORK ) RECIPE



Brunswick Stew Georgia Style ( Chicken & Pork ) Recipe image

Provided by bubbles7380

Number Of Ingredients 19

4 celery ribs
2 carrots
1 medium onion
1 whole chicken
2 quarts water
2 teaspoons salt
1 teaspoon black pepper
1 lb shredded pork
3 ⁄4 cup barbecue sauce
1 ⁄2 cup ketchup
1 ⁄4 cup Worcestershire sauce
2 cups peeled and chopped potatoes
1 (10 ounce) package frozen lima beans, thawed
1 (16 ounce) package frozen whole kernel corn, thawed
1 cup mirepoix (diced Celery, Carrot and Onion sautéed in butter)
1 cup mirepoix (diced Celery, Carrot and Onion sauted in butter)
1 bay leaf
1 (28 ounce) can whole tomatoes
hot sauce

Steps:

  • Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot. Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender. Bone and shred chicken. Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients. Bring to a boil, reduce heat and simmer for 1 hour or desired thickness. Remove and discard bay leaf. serve with cornbread

BRUNSWICK STEW GEORGIA STYLE ( CHICKEN & PORK )



Brunswick Stew Georgia Style ( Chicken & Pork ) image

Make and share this Brunswick Stew Georgia Style ( Chicken & Pork ) recipe from Food.com.

Provided by johnvac52

Categories     Stew

Time 2h20m

Yield 3 1/2 Quarts

Number Of Ingredients 19

4 celery ribs
2 carrots
1 medium onion
1 whole chicken
2 quarts water
2 teaspoons salt
1 teaspoon black pepper
1 lb shredded pork
3/4 cup barbecue sauce
1/2 cup ketchup
1/4 cup Worcestershire sauce
2 cups peeled and chopped potatoes
1 (10 ounce) package frozen lima beans, thawed
1 (16 ounce) package frozen whole kernel corn, thawed
1 (16 ounce) package frozen white shoepeg corn, thawed
1 cup mirepoix (diced Celery, Carrot and Onion sauted in butter)
1 bay leaf
1 (28 ounce) can whole tomatoes
hot sauce

Steps:

  • Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot.
  • Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
  • Bone and shred chicken.
  • Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
  • Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
  • Remove and discard bay leaf.

Nutrition Facts : Calories 1691, Fat 75.9, SaturatedFat 21.9, Cholesterol 387.4, Sodium 2853, Carbohydrate 138.3, Fiber 19.4, Sugar 35.9, Protein 120.2

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