Pork Potato Stew Recipes

30-MINUTE SPICY PORK AND SWEET POTATO STEW

Steps:

• Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.
• Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.
• Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.
• Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.

PORK SWEET POTATO STEW

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.
• Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large skillet over medium heat. Coat pork cubes with Dijon mustard and toss in brown sugar mixture to coat. Brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into prepared casserole dish, leaving oil in skillet.
• Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. Pour sweet potato mixture over pork and cover casserole dish.
• Bake in the preheated oven for 50 minutes; uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.

POTATO STEW

Steps:

• Saute potatoes and onions in bacon fat covered over low heat, turning occasionally until onions are transparent.
• Add remaining ingredients and simmer until potatoes are tender.

PORK AND POTATO STEW

Steps:

• Heat the vegetable oil in a skillet over medium heat. Add the pork and season it with salt and pepper.
• Crush the coriander seeds and add them over the pork. Add the onion and a bit more vegetable oil if needed.
• Cook the meat until evenly cooked on all sides. Add the carrots, chili, tomato paste, and give it a good stir.
• Season with fresh thyme, bay leaves, and half of the beef stock. Cover it with a lid and simmer for the next 10 minutes.
• Add the potatoes, bell pepper, spring onion, butter, and season with salt and pepper.
• Pour the remaining stock and simmer for the next 20 minutes.
• Serve the dish with some fresh dill on top!

PORK AND POTATO STEW

Steps:

• In a large skillet heat the oil over medium heat. When the oil is hot enough, add the chopped onion and cook until onion is translucent, do not burn it.
• Chop the pork meat into 1 inch cubes. Add the pork and garlic to the onion. For this stew I used these gorgeous baby yellow potatoes, which I just cleaned really well and peeled, however, you may use any potato you like. Add the potatoes and red pepper to the skillet.
• At this point we just want to cook the meat until it's done, but we do not want to burn the potatoes, so about 10 minutes.
• Add the tomatoes, hot sauce, paprika, cumin, salt and pepper and water to the skillet and stir. Once it's boiling turn down the heat and cover with a lid and let simmer for about 30 to 45 minutes, or until the potatoes are cooked through.
• Garnish with chopped parsley and sour cream if preferred.

ROMANIAN PORK AND POTATO STEW

Steps:

• To make the stew: In a large skillet with a lid or a Dutch oven, sauté the pork in lard, bacon grease or oil until brown on all sides. Add the onion and sauté until it becomes translucent. Add water or stock to cover the meat. Bring to a boil. Reduce temperature, cover and let simmer until pork is almost tender.
• When pork is almost tender, add the tomato paste, Vegeta, paprika, salt and pepper to taste, stirring to combine. Then add the potatoes. Return the mixture to a boil, adding more water or stock, if necessary, reduce temperature, cover, and simmer until potatoes and pork are tender.
• Remove from heat and add chopped dill or parsley. Serve with mamaliga.​​
• To make the mamaliga: In a small saucepan, bring the water or stock to a rolling boil. Add the salt or Vegeta and butter, stirring to melt. Using a wooden spoon, add the cornmeal very gradually, while stirring constantly in the same direction.
• Simmer over low heat, stirring frequently, until it thickens and starts to pull away from the sides of the pot, about 35-40 minutes. Serve hot. If desired, while mamaliga is still hot, add more butter, cheese, and herbs. Mamaliga can also be served with a dollop of sour cream. Mamaliga can be poured into a pan. When cool, it can be flipped out onto a cutting board, cut into squares and sauteed in butter until crispy.

BEST PORK AND POTATO STEW

Steps:

• Heat oil in a pan. Roll the meat onto the flour and fry until light brown.
• After frying everything, remove some of the oil and saute the onion, tomatoes, and celery. Mix for 5 mins.
• Put the thyme and oregano. Mix and add the pork. Mix again, then pour in the chicken stock. Simmer for 45 mins over low heat.
• Add salt, pepper, and potatoes. Cover and cook for 45 mins over low heat. Tip: add water if necessary.
• After 45 minutes, transfer into a serving bowl.
• Serve hot and enjoy!

SALT PORK AND POTATO STEW

Steps:

• Gather the ingredients.
• In a large saucepan or Dutch oven, cook the salt pork or bacon until crisp.
• Add both types of onions and cook until they start to soften, for about 4 or 5 minutes. Sprinkle the flour over the onions, and add the bay leaves and thyme.
• Increase the heat to high. Pour in the wine and stir to loosen any brown bits from the bottom of the pan. Cook for about 2 minutes, or until the wine has evaporated.
• Add the potatoes, chicken broth, and pepper. Cover and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, for 45 to 60 minutes.
• Sprinkle the stew with paprika, if desired. Taste and adjust the seasonings. Remove the bay leaves before serving.
• Garnish with sliced green onions, if you like. Enjoy.

PORK & POTATO STEW

Steps:

• Heat oil in a dutch oven over medium heat.
• Add carrots& onions cook about 5 minutes.
• Add cooked pork, cook& stir about 1 minute.
• Add potatoes, bouillon,spices,4 cups of water& cider vinegar, mix well& simmer covered.
• After about 15 minutes add cabbage mix well.
• Simmer 15 more minutes stirring occasionally.
• In measuring cup mix until well blended the 1/4 cup water& flour.
• Add to stew mix well.
• Cover& simmer about 10 minutes more or until stew is thickened.
• Serves 6.

PORK AND SWEET POTATO STEW

Steps:

• In a small bowl, toss pork with mustard. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat. , In a large saucepan coated with cooking spray, cook pork in oil until pork is browned on all sides. Add garlic; cook 1 minute longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the onion, sweet potato, salt and pepper. Return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until meat and vegetables are tender. Stir in parsley.

SWEET POTATO PORK STEW

Steps:

• In a large bowl, toss pork with mustard until lightly coated. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat. , In a Dutch oven over medium-high heat, brown pork in oil. Add garlic; cook 1 minute longer. Add broth; bring to a boil. Scrape bottom of skillet to loosen any browned bits. Reduce heat; cover and simmer for 30 minutes or until pork is no longer pink., Add the onions, sweet potatoes, salt and pepper; cover and simmer 30 minutes more or until the pork and potatoes are tender. Stir in parsley.