PORK AND PEPPER STEW
A spicy stew made with pork tenderloin and 4 types of peppers. A family favorite that is best served over rice.
Provided by Linda
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- Heat bacon grease in a large pot over medium heat. Stir in the pork, and cook until evenly browned. Remove pork and liquid from the pot, and set aside.
- In the large pot, melt the butter over medium heat, and saute the onions until tender and lightly browned. Mix in the flour and paprika, and, stirring constantly, cook until thickened.
- Mix pork, green bell pepper, red bell pepper, yellow bell pepper, and jalapeno peppers into the pot. Stir in the beef stock, tomato paste, garlic, salt, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 1 to 1 1/2 hours, stirring occasionally.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 14.8 g, Cholesterol 128 mg, Fat 23.7 g, Fiber 3.7 g, Protein 34.2 g, SaturatedFat 10.7 g, Sodium 736.7 mg, Sugar 5.6 g
SLOW-COOKED PEPPERED PORK STEW
This is a tasty and easy-to-make pork tenderloin stew. The black pepper and cumin gives a nice edge to counter the softness of the potatoes and tenderized vegetables, I think, without being too spicy. You can also use half-and-half or cream instead of water, and add 1/4 cup flour if you want a creamier broth.
Provided by Ron Williams
Categories Soups, Stews and Chili Recipes Stews Pork
Time 5h20m
Yield 4
Number Of Ingredients 15
Steps:
- Turn slow cooker to High and add a little water to coat the bottom of the pot. Add carrots and cook until nearly tender, about 1 hour.
- Add condensed soups to the carrots. Fill 1 emptied can with water and stir in until soup is as thin as a broth. Add celery, potatoes, and onion. Sprinkle in cumin, pepper, basil, garlic, mustard, and dill weed. Stir well and season with salt.
- Lay pork tenderloin on top of vegetables; cut in half if needed to fit. Cover and continue cooking on High for 4 hours. Pork should be slightly pink in the center, and an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove pork, cut into chunks, and return to the pot. Stir and simmer as desired.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 38.3 g, Cholesterol 71.4 mg, Fat 14.6 g, Fiber 7.7 g, Protein 26.1 g, SaturatedFat 4 g, Sodium 1340.2 mg, Sugar 12.2 g
PEPPERY PORK STEW
When ground with a mortar and pestle, black peppercorns release their aromatic oils, essential in cutting some of the richness of pork and lifting the flavors in its broth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Coarsely grind peppercorns with a large mortar and pestle, or with the bottom of a heavy skillet. Make twenty slits, each 1/2 inch deep and 1/2 inch wide, over pork's surface using a sharp paring knife, and insert a garlic half into each. Pat both sides of pork with ground peppercorns, and place, fat side up, in a large bowl. Add remaining garlic, the rosemary, and red wine. Cover, and refrigerate overnight (up to 1 day).
- Preheat oven to 300 degrees. Remove pork from marinade, reserving marinade. Pat pork shoulder dry with paper towels, and season with 4 teaspoons salt. Heat oil in a large Dutch oven over medium-high heat until hot but not smoking. Sear pork, fat side down, until golden brown. Flip pork, add reserved marinade, and bring to a simmer. Transfer to oven, and cook until meat is tender and falling off the bone, about 5 hours.
- Remove pork from Dutch oven, and pull apart meat; discard bone. Skim fat from surface of broth, and season with salt. Serve pork with some broth and crusty bread.
BRAISED PORK WITH RED WINE
This easy recipe can be made in a saucepan, Dutch oven or slow cooker. The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot and garlic that it's cooked alongside. Serve it over egg noodles and topped with parsley for a hearty, satisfying dinner.
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
- Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
- Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.
Nutrition Facts : @context http, Calories 771, UnsaturatedFat 25 grams, Carbohydrate 21 grams, Fat 48 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 18 grams, Sodium 1243 milligrams, Sugar 6 grams, TransFat 0 grams
PORK AND PEPPER STEW
Steps:
- Heat bacon grease in a large pot over medium heat. Stir in the pork, and cook until evenly browned. Remove pork and liquid from the pot, and set aside.
- In the large pot, melt the butter over medium heat, and saute the onions until tender and lightly browned. Mix in the flour and paprika, and, stirring constantly, cook until thickened.
- Mix pork, green bell pepper, red bell pepper, yellow bell pepper, and jalapeno peppers into the pot. Stir in the beef stock, tomato paste, garlic, salt, and bay leaf. Bring the mixture to a boil.
- Reduce heat, cover, and simmer 1 to 1 1/2 hours, stirring occasionally.
INSTANT POT PORK STEW WITH RED WINE AND OLIVES
Pork shoulder is one of the most glorious things to cook in an electric pressure cooker. The meat becomes velvety and suffused with rich, brawny juices. Here, red wine, tomatoes, rosemary and sage perfume the pork, while olives, stirred in at the end, give it brightness. This stew is even better cooked a day or two ahead, giving the flavors time to meld. Making it in advance also gives the fat a chance to solidify, so it's easy to remove before reheating. Then, if you like, you can reheat the stew in the electric pressure cooker using the sauté setting. Serve this over polenta or rice, or with good bread, to soak up the meaty sauce.
Provided by Melissa Clark
Categories meat, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Season the pork all over with the salt and pepper. In a large bowl, combine the pork, garlic, rosemary, sage and red-pepper flakes.
- In a small dry skillet, toast the coriander seeds until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and coarsely crush (or do this on a cutting board with the side of a heavy knife). Add crushed seeds to the pork and toss well. Refrigerate for at least 30 minutes or overnight.
- Set the pressure cooker to the sauté function on medium. Add 1 tablespoon oil and let it get hot for a few seconds, then add enough pork chunks to fit comfortably in one layer with a little space around each piece. Let brown for 2 to 3 minutes per side, then transfer the cubes to a plate. Add a little more oil if the pot looks dry and continue browning the rest of the pork.
- Add the wine to the pot and let simmer, scraping the browned bits from the bottom, until it reduces by half, about 2 minutes. Using kitchen shears or your hands, break the tomatoes into pieces and add them, along with their liquid, to the pot. Return pork to the pot, stir in carrots and 1/2 cup water.
- Seal the pot and cook on high pressure for 45 minutes. Let the pressure release naturally.
- Using a slotted spoon, transfer pork to a serving platter. Use a fat separator to separate the fat from the juices, or just spoon the fat off the top. (There may be a lot of fat.) If the sauce seems thin, use the sauté function to simmer it until it thickens. Stir in olives, then taste the sauce and add more salt, if you like.
- Spoon the sauce over the pork, then top with chopped parsley or basil and serve.
PEPPER PORK STEW
Pickled peppers spice up the pork in this sassy stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- In a large Dutch oven or other heavy pot, heat oil over medium-high. Season pork with salt and pepper and, in batches, brown pork on all sides, about 15 minutes total. With a slotted spoon, transfer pork to a bowl.
- Add onion and garlic to pot and cook, stirring often, until onion is softened, about 5 minutes, reducing heat if necessary to prevent burning. Season with salt and pepper. Add 2 cups water, scraping up any browned bits with a wooden spoon. Return pork to pot along with broth, pepperoncini, and oregano. Bring liquid to a rapid simmer and cook until pork is tender, 45 to 50 minutes.
- Season with salt and pepper and stir in 1 to 3 tablespoons pepperoncini brine. Discard oregano sprigs and serve over rice.
Nutrition Facts : Calories 529 g, Fat 22 g, Fiber 1 g, Protein 41 g, SaturatedFat 7 g
QUICK PORK STEW WITH PEPPERS AND TOMATOES
This is a pretty, quick and tasty stew. I like to serve it over egg noodles and topped with parmesan cheese. If I'm in the mood for spicy and smokey, I add one or two finely chopped chipotles with some of the adobo sauce when I add the tomatoes.
Provided by Karens Krazy Kitchen
Categories Stew
Time 1h
Yield 1 stew, 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from pork and season with salt and pepper.
- Heat olive oil in a heavy bottomed pot over medium high heat.
- Add the pork and cook for about 3 minutes, turning until browned on all sides.
- Reduce the heat to medium, add the onion and peppers and cook for about 5 minutes, or until onions have softened.
- Add the garlic after the onions and peppers have cooked for 2 minutes.
- Stir in the tomatoes and bring to a boil.
- Reduce heat to low, cover and simmer for 30 minutes.
- Taste it once simmering and adjust the salt and pepper to suite you taste.
- Add the chopped basil and parsley, stir once and serve.
- Note: If using dried basil and parsley, add to the pot when you add the tomatoes.
- Enjoy!
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