Pork Stew With Sweet Hot Peppers From The Abruzzo Recipes

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PORK CHOPS WITH SWEET AND HOT PEPPERS



Pork Chops with Sweet and Hot Peppers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 center cut loin chops, 1-inch thick
Salt and pepper
2 tablespoons extra-virgin olive oil
1 yellow bell pepper, seeded and sliced
1 orange bell pepper, seeded and sliced
4 red hot Italian cherry peppers, sliced
1/2 cup white wine or chicken stock
2 tablespoons chopped flat-leaf parsley, a handful

Steps:

  • Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.

PORK STEW WITH SWEET & HOT PEPPERS FROM THE ABRUZZO



Pork Stew with Sweet & Hot Peppers from the Abruzzo image

Provided by Joyce Goldstein

Yield Serves 6

Number Of Ingredients 11

6 tablespoons olive oil, plus extra as needed
2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
Salt and freshly ground black pepper
1 cup dry red wine
1 large yellow onion, finely chopped
5 garlic cloves, minced
1 tablespoon fennel seeds, toasted and crushed
1 fresh hot chile pepper (jalapño or serrano), chopped, or 1/2 teaspoon chile pepper flakes, plus more as needed
One 28-ounce can crushed plum tomatoes with juice
2 large red bell peppers, cut into large dice
Red wine vinegar (optional)

Steps:

  • In a skillet or large sauté pan, heat 4 tablespoons of the olive oil over high heat. Working in batches, brown the pork on all sides, adding more olive oil,l as needed and seasoning with salt and black pepper as you turn the meat. Each batch should take 8 to 10 minutes. When a batch is ready, use a slotted spoon to transfer the pieces to the tagine. Deglaze the pan with about one-half the wine and pour the juices over the meat.
  • In a skillet or sauté pan, warm the remaining 2 tablespoons olive oil over medium heat and add the onion. Sauté for about 10 minutes, until very soft. Add the garlic, fennel seeds, and chile pepper and cook for 3 minutes longer. Add the remaining wine and the tomatoes and simmer for a few minutes to blend the flavors. Transfer the sauce to the tagine along with the pork and its juices. Add the bell peppers, raise the heat to medium, and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, until the pork is meltingly tender.
  • Taste the stew and adjust the seasoning. You can add a few spoonfuls of vinegar for balance.

CARIBBEAN PORK STEW WITH PEPPERS RECIPE - (4/5)



Caribbean Pork Stew with Peppers Recipe - (4/5) image

Provided by á-29965

Number Of Ingredients 15

1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 pounds boneless pork loin, cut into 1-inch cubes
2 tablespoons vegetable oil
1 medium yellow onion, about 1/2 cup, chopped
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
2 cloves garlic, finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 1/4 cups orange juice
1 1/2 cups uncooked regular long-grain white rice
3 cups water

Steps:

  • In large resealable food-storage plastic bag, place flour, salt, and pepper. Add pork; seal bag and shake to coat. In 12-inch skillet, heat oil over medium-high heat. Brown pork cubes in oil on all sides, working in batches if necessary. Spray 3 1/2 to 4-quart slow cooker with cooking spray. With a slotted spoon, remove pork from skillet to slow cooker. Stir in all remaining ingredients except rice and water. Cover; cook on Low heat setting 6 to 8 hours. About 25 minutes before pork is done, cook rice in water as directed on package. Serve stew over rice.

PORK AND PEPPER STEW



Pork and Pepper Stew image

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

¼ cup bacon grease
2 pounds pork tenderloin, cut into 1/2 inch strips
¼ cup butter
3 onions, thinly sliced
2 tablespoons all-purpose flour
3 tablespoons paprika
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
2 fresh jalapeno peppers, sliced into rings
1 cup beef stock
3 tablespoons tomato paste
2 large cloves garlic, peeled and minced
1 teaspoon salt
1 bay leaf

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

SAVORY AND SWEET PORK STEW WITH ANCHO CHILES



Savory and Sweet Pork Stew with Ancho Chiles image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 18

1 medium red onion, sliced
Juice of 2 limes
Salt and freshly ground pepper
5 or 6 dried ancho chiles, stemmed and seeded
4 cups chicken stock
1/2 cup blanched whole almonds
1/2 cup unsalted peanuts
1 tablespoon unsweetened dark cocoa powder
1/2 teaspoon ground cloves
3 to 4 cloves garlic, grated or made into a paste
1 small yellow onion, chopped
Handful of raisins
2 pounds pork shoulder, cut into bite-size cubes
About 2 tablespoons vegetable or peanut oil, plus more for drizzling
2 large bay leaves
1 cinnamon stick
12 flour or corn tortillas
Queso fresco or Cotija cheese, crumbled

Steps:

  • Separate the red onions into rings and place in a small plastic container. Dress with the lime juice and season with salt and pepper. Cover and store in the refrigerator.
  • Place the ancho chiles in a pot and cover with the chicken stock. Turn on the heat and warm the stock to reconstitute the chiles, 10 minutes or so.
  • Meanwhile, in a large Dutch oven, toast the almonds and peanuts over medium heat until browned. Transfer the nuts to a food processor. Reserve the pot. Add the ancho chiles with the stock to the food processor along with the cocoa powder, cloves, garlic, yellow onions and raisins. Season with salt and pepper. Puree until smooth. (You may need to do this in two batches.)
  • Pat the pork dry and heat a thin layer of oil in the Dutch oven over medium-high heat. Sprinkle the pork with salt and pepper, then brown in two batches, adding more oil between batches as needed. Return all the pork to the pot and pour the ancho sauce over it. Bring the mixture to a boil and add the bay leaves and cinnamon stick. Reduce the heat to a simmer and cook until the pork is very tender, 1 hour 15 minutes to 1 1/2 hours (depending on how large you cubed the meat).
  • Warm or char the tortillas. Serve the stew with the lime-pickled onions, crumbled cheese and the tortillas.
  • Cook's Note: If you are not serving the pork immediately, cool and store it in the refrigerator. Reheat over medium heat.

SWEET PORK STEW



Sweet Pork Stew image

I found this recipe in a Life magazine a few years ago. As the article says, it is just as good with a glass of wine and guests as it is with a cold beer in front of the TV.

Provided by BreadnButter

Categories     Clear Soup

Time 33m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 lbs boneless pork shoulder, cut into 1-inch pieces
salt and pepper
2 tablespoons extra virgin olive oil, separated
1 1/2 cups onions, chopped
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
2 whole garlic cloves, peeled
3 cups beef broth
2 potatoes, scrubbed and chopped into 1/2 in cubes
1 tablespoon fresh basil, chopped
1 bay leaf
1 cup red wine

Steps:

  • Season meat with S/P. Heat 3-4 quart saute pan over med-high heat. Add 1 tablespoons EVOO, and swirl to coat the bottom of the pan. When the oil is hot, add the meat and brown it deeply on all sides (7-10 minutes). Remove from heat and let sit on a plate.
  • Add remaining oil, onions, carrots, celery and garlic cloves. Saute stirring frequently, until veggies are just beginning to soften (about 4 minutes).
  • Return meat to the pan, and add broth, potatoes, basil and bay leaf. Bring broth to a boil, then reduce heat to med-low. Add wine. Let simmer for 10 minutes, then reduce heat to low.
  • Cook over low heat for 3 hours. Taste periodically, add S/P if needed. After removing heat, discard bay leaf, and serve hot.

Nutrition Facts : Calories 745.3, Fat 50.8, SaturatedFat 16.7, Cholesterol 161.2, Sodium 650.8, Carbohydrate 21.4, Fiber 3.6, Sugar 4.5, Protein 41.7

PORTUGUESE PORK RAGOUT WITH SWEET PEPPERS



Portuguese Pork Ragout With Sweet Peppers image

A robust dish flavored with paprika, cumin, lemon and garlic. Wonderful over egg noodles or rice or mashed potatoes!

Provided by yooper

Categories     Stew

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

1 (2 3/4 lb) pork tenderloin, about
3 teaspoons olive oil, divided
1 large shallot, peeled and minced
2 garlic cloves, peeled and minced
2 medium red bell peppers, stemmed, seeded, and thinly sliced
1 teaspoon paprika (preferably Hungarian sweet)
1 teaspoon ground cumin
1 teaspoon cumin seed
1/4 teaspoon salt
1/4 cup chicken broth
1/2 cup dry white wine
6 slices lemons, thin
1 1/2 tablespoons lemon juice
fresh ground black pepper
2 tablespoons chopped fresh cilantro
2 tablespoons toasted sliced almonds (optional)

Steps:

  • Trim the pork tenderloins of excess fat and cut into 1-inch cubes.
  • In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat.
  • When hot, add the shallot, garlic and bell peppers.
  • Sauté 10 minutes, until very soft.
  • Remove from the pan.
  • Put the remaining teaspoon oil in the pan and heat.
  • Add the pork and brown.
  • Stir in the paprika, ground cumin, cumin seeds and salt; stir 1 minute.
  • Put the shallot, garlic and peppers back into the pan.
  • Add the broth, wine and lemon slices.
  • Cover and simmer 20 to 25 minutes, or until the pork is cooked through and tender; stir occasionally.
  • Remove the lemon slices.
  • Add fresh lemon juice, pepper, cilantro and almonds if using.
  • Serve the ragout with rice or egg noodles.

Nutrition Facts : Calories 465.2, Fat 15, SaturatedFat 4.2, Cholesterol 202.9, Sodium 361.7, Carbohydrate 7.9, Fiber 1.9, Sugar 3.3, Protein 66

HOT AND SPICY HABANERO BEEF STEW



Hot and Spicy Habanero Beef Stew image

This very spicy beef stew full of vegetables, spices, and habanero peppers is slow-cooked to perfection and will warm anyone up on long, cold winter days, but is fantastic all year long.

Provided by Rafal

Categories     100+ Everyday Cooking Recipes

Time 4h30m

Yield 8

Number Of Ingredients 15

½ cup all-purpose flour
3 tablespoons paprika
2 teaspoons cayenne pepper, divided
1 pound beef chuck, cut into cubes
2 tablespoons vegetable oil
1 onion, chopped
4 cups vegetable broth
4 potatoes, cut into cubes
1 (10 ounce) can diced tomatoes with green chile peppers
2 carrots, diced
1 tomato - peeled, seeded, and chopped
1 habanero pepper, seeded and chopped
1 habanero pepper, halved and seeded
1 tablespoon ground black pepper
½ teaspoon caraway seeds

Steps:

  • Combine flour, paprika, and 1 teaspoon cayenne pepper in a large, resealable plastic bag; shake to mix. Add beef and shake to coat beef in flour mixture. Remove beef from bag and shake to remove any excess flour mixture.
  • Heat oil in a skillet over medium-high heat. Cook beef in hot oil until browned on all sides, 5 to 7 minutes. Remove beef with a slotted spoon to a slow cooker, retaining oil and drippings in the skillet.
  • Saute onion in retained drippings until soft and translucent, 5 to 7 minutes; add to beef in slow cooker.
  • Stir vegetable broth, potatoes, diced tomatoes with green chile peppers, carrots, tomato, chopped habanero pepper, habanero pepper halves, black pepper, and caraway seeds with the beef and onion in the slow cooker.
  • Cook on Low for 4 hours. Remove and discard the habanero pepper halves before serving.

Nutrition Facts : Calories 270.4 calories, Carbohydrate 34.2 g, Cholesterol 25.7 mg, Fat 10.4 g, Fiber 5.7 g, Protein 11.5 g, SaturatedFat 3 g, Sodium 406.5 mg, Sugar 4.5 g

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