GREEN TOMATO STEW WITH PORK LOIN
This green tomato recipe is the easiest, most delicious stew you'll ever taste. Made with tender cubes of pork loin, this flavorful soup is a keeper.
Provided by Stephanie Stiavetti
Categories Entree
Time 3h20m
Number Of Ingredients 14
Steps:
- Preheat oven to 225°F (107°C).
- Heat olive oil in a small saucepan over medium-low heat and cook onions until they are tender and just beginning to brown, about 8-10 minutes, stirring occasionally to keep them from burning. Add shallot and garlic and cook for 1 minute, stirring constantly. Remove from heat.
- Heat a Dutch oven over medium-high flame and sear pork cubes on all sides. Remove pork from Dutch oven and pour in white wine. Lower heat to medium-low and cook for 1 minute, scraping up all the good meaty bits on the bottom with a spatula.
- Pour cooked onions and seared pork into white wine, then add tomatoes, chicken stock, bay leaf, sage, marjoram, salt and pepper. Cover Dutch oven and slide it into the oven. Cook for 3 to 5 hours, depending on how long you've got, stirring well once every hour. The longer the stew cooks, the more tender the pork will be. If necessary, add a little water or stock here and there, in 1/2 cup increments, to keep the stew from burning.
- Serve hot, topped with freshly chopped parsley, or freeze for up to four months.
Nutrition Facts : Calories 289 kcal, Carbohydrate 18 g, Protein 18 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 36 mg, Sodium 1672 mg, Fiber 5 g, UnsaturatedFat 8 g, ServingSize 1 serving
BEEF, GREEN CHILI AND TOMATO STEW
I love the green chilies in this stew and the rich, flavorful sauce of this stew is wonderful! Serve over rice, or with a crusty bread, and salad for a wonderful winter meal.
Provided by Kimber
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 9
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
- In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
- Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
- Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.
Nutrition Facts : Calories 465 calories, Carbohydrate 10 g, Cholesterol 107.4 mg, Fat 33.5 g, Fiber 1.7 g, Protein 28 g, SaturatedFat 12 g, Sodium 647.2 mg, Sugar 4.4 g
GREEN TOMATO STEW
Unusual use for green tomatoes..but very tasty. From "Flavors" cookbook, San Antonio Jr. League 1978, says recipe contributed by Mrs. Harry E. Brown..this is one of my favorite cookbooks
Provided by FrannieJ
Categories Corn
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown beef in oil.
- Add onion and chilies and saute 5 minutes.
- Add squash, tomatoes and corn.
- Simmer, uncovered over low heat for 30 minutes.
Nutrition Facts : Calories 424.2, Fat 21.1, SaturatedFat 7.3, Cholesterol 77.1, Sodium 120.3, Carbohydrate 35, Fiber 8.3, Sugar 16.6, Protein 28.5
STEWED LENTILS AND TOMATOES
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
- Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
- Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.
ITALIAN GREEN BEAN STEW
This stew recipe from my daughter warms the heart on a cold winter day.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook meat in 1 tablespoon butter until browned; drain and set meat aside. In same saucepan, saute the celery, onion and garlic with remaining butter until tender. Stir in the tomatoes, 3/4 cup water, salt, oregano, pepper and reserved meat. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in beans and parsley. Return to a boil. Reduce heat; cover and simmer for about 30 minutes longer or until meat and beans are tender. Combine cornstarch and remaining water until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Nutrition Facts :
GREEN TOMATO SOUP
Categories Soup/Stew Tomato Quick & Easy Ham Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes.
- Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper.
BEEF, GREEN CHILI AND TOMATO STEW
I printed this off of allrecipes.com over 2 years ago,and made it several times, until my husband said he didn't like it THAT much. I wanted it again, so I added the potatoes - then it was great! So the spuds are optional
Provided by HEP MEP
Categories Stew
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat oil over medium heat until hot.
- Pat the meat dry with paper towels and brown in batches, transferring the meat to a bowl with a slotted spoon as they are done.
- In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
- Stir in the garlic and cook for one more minute.
- Return meat to the pot with any juices in the bowl and add the potatoes, tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce.
- Season with salt and pepper to taste.
- Bring to a boil and reduce heat.
- Simmer, partially covered, for 2 1/2 hours or until meat is tender.
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STEWED GREEN TOMATOES RECIPE - THE TIMES GROUP
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Cuisine ContinentalTotal Time 35 minsCategory AppetizersCalories 152 per serving
- To begin with this main dish recipe, on a chopping board, chop the onions and parsley finely and slice the tomatoes into thick slices. Now, place a pan over medium flame and melt some butter in it. Now, add the chopped onions in it. Mix them well until they are golden-brown in color.
- Now, add the sliced green tomatoes, red chilli powder, paprika, curry powder in the pan containing onions. Mix these well and make sure the tomatoes are evenly coated with the the spices. Next, add brown sugar and salt over the tomatoes. Stir the mixture and let the sugar caramelize the tomatoes.
- Pour water in the pan and cover and cook until the tomatoes become tender. Once done, take these off the flame and transfer it in a bowl. Garnish with chopped parsley and serve immeditaly to enjoy!
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