SLOW COOKER MEXICAN PORK STEW WITH SWEET POTATOES
Quick and easy slow cooker Mexican pork stew recipe.
Provided by Stephanie Patterson
Categories Soups, Stews and Chili Recipes Stews Pork
Time 6h15m
Yield 4
Number Of Ingredients 10
Steps:
- Place pork, sweet potatoes, onion, tomatoes, chiles, chicken broth, cumin, salt, and pepper into the bottom of a slow cooker.
- Cover and cook on Low for 6 to 7 hours. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C). Add lime juice and stir well before serving.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 33.7 g, Cholesterol 55.2 mg, Fat 6.7 g, Fiber 5.2 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 1213.8 mg, Sugar 9.7 g
SLOW-COOKER PORK STEW
Provided by Food Network Kitchen
Time 8h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
- Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
- Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.
Nutrition Facts : Calories 634, Fat 29 grams, SaturatedFat 10 grams, Cholesterol 210 milligrams, Sodium 601 milligrams, Carbohydrate 30 grams, Fiber 5 grams, Protein 61 grams
SLOW-COOKER MEXICAN-STYLE PORK STEW
Make and share this Slow-Cooker Mexican-Style Pork Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 8h45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Dry the pork with paper towels, then season with salt and pepper.
- Heat 2 teaspoons of the oil in a 12-inch skillet over med-high heat until just smoking.
- Brown half of the pork, about 10 minutes, then add to the slow cooker.
- Return the skillet to med-high heat and repeat with 2 more teaspoons oil and the remaining pork.
- Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering.
- Add the onions, chili powder, and 1/4 teaspoon salt.
- Cook until the onions are softened, about 5 minutes.
- Stir in the garlic and cook for 15 seconds.
- Stir in the tomatoes with their juice, scraping up any browned bits.
- Bring to a simmer, then pour into the slow cooker.
- Add the broth, hominy, and oregano to the slow cooker.
- Cover and cook on LOW for 7-8 hours or on HIGH for 5 -6 hours, until the meat is tender.
- Transfer the meat to a large bowl and let cool.
- Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
- When the meat is cool enough to handle, shred it using your fingers, discarding any gristle; add meat back to cooker.
- Before serving, stir in the cilantro and lime juice and season with salt and pepper to taste.
Nutrition Facts : Calories 413.3, Fat 16.9, SaturatedFat 5.2, Cholesterol 167.8, Sodium 301, Carbohydrate 12.3, Fiber 2.5, Sugar 3.1, Protein 51
SLOW-COOKER PORK AND HOMINY STEW
Provided by Food Network Kitchen
Time 7h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss. Cover and cook on low, 7 hours.
- Warm the remaining 8 tortillas as the label directs. Top each serving of stew with sour cream, lettuce, avocado and more cilantro. Serve with the warm tortillas.
Nutrition Facts : Calories 684 calorie, Fat 23 grams, SaturatedFat 7 grams, Cholesterol 112 milligrams, Sodium 1898 milligrams, Carbohydrate 73 grams, Fiber 16 grams, Protein 41 grams
SLOW COOKER PORK STEW
This savory, one-pot, slow cooker pork stew is great in autumn with seasonal sweetness from fresh apples and yams. I came up with it years ago, and have perfected it over time. Serve hot in soup bowls with crusty bread, or serve in bread bowls for a special treat.
Provided by Tara Jill Emerson
Categories Soups, Stews and Chili Recipes Stews Pork
Time 6h20m
Yield 6
Number Of Ingredients 12
Steps:
- Mix flour, mustard powder, pepper, and salt together in a large bowl. Add pork and stir until fully coated.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add some pork to the hot oil, making sure skillet is not overcrowded, and cook until browned, 3 to 4 minutes per side. Transfer to a slow cooker and repeat with remaining pork.
- Add remaining flour mixture to the skillet with a little more oil if needed. Cook and stir until lightly browned; transfer to the slow cooker.
- Add 2 cups vegetable stock to the slow cooker and stir until all flour lumps are gone. Add onions and wine.
- Cover and cook on High for 3 hours. Stir and season with salt and pepper, if necessary. Add more vegetable stock if too thick. Add carrots and yams and cook for another 2 hours. Add apples and cook until tender, 30 to 60 more minutes.
Nutrition Facts : Calories 462.2 calories, Carbohydrate 68 g, Cholesterol 49 mg, Fat 8 g, Fiber 10.6 g, Protein 22.7 g, SaturatedFat 1.3 g, Sodium 400.7 mg, Sugar 10.4 g
MEXICAN PORK STEW
I originally received this recipe from a friend. To add a little zip, I stirred in some green chilies. This Southwestern-style stew is super!
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink., In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves.
Nutrition Facts : Calories 199 calories, Fat 9g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 97mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
SLOW-COOKER MEXICAN BEEF STEW
Need a change from classic beef stew? Go Mexican with this easy-to-make flavor-packed version that goes together in minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h35m
Yield 6
Number Of Ingredients 7
Steps:
- In 3 1/2- to 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder.
- Cover; cook on Low heat setting 9 to 11 hours.
- With whisk, stir in taco seasoning mix. Stir in black beans and corn. Increase heat setting to High; cover and cook 15 to 30 minutes longer or until thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 440, Carbohydrate 38 g, Cholesterol 95 mg, Fiber 8 g, Protein 40 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 850 mg
SLOW-COOKER MEXICAN PORK
Slow down the kitchen frenzy with a hearty black bean and pork dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h10m
Yield 4
Number Of Ingredients 5
Steps:
- In 3 1/2- to 4-quart slow cooker, mix pork, salsa and chiles.
- Cover; cook on Low heat setting 6 to 8 hours.
- Stir in beans. Cover; cook on Low heat setting about 5 minutes or until beans are hot. Sprinkle with cheese.
Nutrition Facts : Calories 370, Carbohydrate 39 g, Cholesterol 70 mg, Fat 1, Fiber 10 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 6 g, TransFat 0 g
SLOW COOKER MEXICAN MEAT
I had a chuck roast and didn't want to make the usual stew, so after looking at a lot of recipes, I decided to try this for a Mexican meal. I have used this meat for a number of dishes (most favorite is tacos, also burritos and topped nachos with it) I think it is far superior to using ground beef.
Provided by deb k
Categories One Dish Meal
Time 8h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Put everything in a crock pot.
- (Add enough beef broth to come up to almost 1/2 of the roast). Cook on low for 8-10 hours Take out roast, shred beef and add back to liquid.
- (Before I take out the roast, I usually taste it and add more seasoning if needed. You can add more hot sauce, cayenne pepper if you like it hotter or more cumin).
- Cook for another 30 minutes.
- My husband loves this in tacos, but I like to add refried beans and make burritos out of it.
SLOW COOKER MEXICAN BEEF STEW
Let the slow cooker do the work for you in this hearty south-of-the-border stew.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 7h30m
Yield 6
Number Of Ingredients 16
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
- Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
- Cover and cook on low 7 hours or until the beef is fork-tender.
- Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.
Nutrition Facts : Calories 272 calories, Carbohydrate 27 g, Cholesterol 39.8 mg, Fat 8.7 g, Fiber 7.8 g, Protein 21.9 g, SaturatedFat 2.2 g, Sodium 646.5 mg, Sugar 4.7 g
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