Slow Cooker Pork Stew With Poblano Peppers Recipes

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SLOW-COOKER PORK STEW



Slow-Cooker Pork Stew image

Provided by Food Network Kitchen

Time 8h20m

Yield 4 servings

Number Of Ingredients 12

1 pound fingerling potatoes
3 carrots, cut into 2-inch chunks
2 stalks celery, cut into 2-inch chunks
3 cloves garlic, smashed
1 2-inch piece ginger, peeled and grated
1/3 cup all-purpose flour
Kosher salt and freshly ground pepper
3 bay leaves
1 bone-in pork shoulder or pork sirloin roast (2 to 2 1/2 pounds)
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1 14-ounce can diced tomatoes

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 PORK AND HOMINY STEW



Slow-Cooker Pork and Hominy Stew image

Provided by Food Network Kitchen

Time 7h20m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds boneless pork shoulder, cut into 1-inch pieces
2 15-ounce cans hominy, drained and rinsed
2 cups low-sodium chicken broth
1 16-ounce jar salsa verde
2 poblano chile peppers, seeded and chopped
1/2 bunch fresh cilantro, roughly chopped, plus more for topping Kosher salt
10 6-inch corn tortillas
1/4 cup sour cream
1 romaine lettuce heart, shredded
1 avocado, diced

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 HEARTY PORK STEW



Slow-Cooker Hearty Pork Stew image

Enjoy a rich stew of pork loin, carrots, parsnips and squash. Best of all your slow cooker does all the work.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h10m

Yield 6

Number Of Ingredients 10

1 1/2 pounds pork boneless loin, cut into 1-inch cubes
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1 carton (32 ounces) Progresso™ chicken broth (4 cups)
2 cups 1/2-inch diced peeled parsnips
1 1/2 cups 1-inch cubes peeled butternut squash
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Gold Medal™ all-purpose flour
3 tablespoons butter or margarine, softened

Steps:

  • Mix all ingredients except flour and butter in 3 1/2- to 6-quart slow cooker.
  • Cover and cook on low heat setting 6 to 7 hours (or high heat setting 3 to 4 hours) or until pork is no longer pink and vegetables are tender.
  • Mix flour and butter. Gently stir flour mixture, 1 spoonful at a time, into pork mixture until blended.
  • Cover and cook on high heat setting 30 to 45 minutes, stirring occasionally, 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 310, Carbohydrate 20 g, Cholesterol 90 mg, Fiber 4 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 980 mg

SLOW-COOKED PORK STEW



Slow-Cooked Pork Stew image

Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. -Nancy Elliott, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 8 servings.

Number Of Ingredients 16

2 pork tenderloins (1 pound each), cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
2 large carrots, cut into 1/2-inch slices
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
3 cups beef broth
2 tablespoons tomato paste
1/3 cup pitted dried plums (prunes), chopped
4 garlic cloves, minced
2 bay leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1/3 cup Greek olives, optional
Chopped fresh parsley, optional
Hot cooked mashed potatoes, optional

Steps:

  • Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

SLOW-COOKED PEPPERED PORK STEW



Slow-Cooked Peppered Pork Stew image

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

water as needed
8 carrots, peeled and chopped into 1 1/2-inch chunks
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
10 stalks celery, cut in large chunks
4 red potatoes, cut into large chunks
1 medium yellow onion, diced
1 tablespoon ground cumin
1 tablespoon ground black pepper
1 tablespoon chopped fresh basil
2 teaspoons crushed garlic
1 teaspoon dry mustard
1 teaspoon dried dill weed
salt to taste
1 pound pork tenderloin

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

SLOW-COOKER PORK STEW WITH POBLANO PEPPERS



Slow-Cooker Pork Stew with Poblano Peppers image

Warm up tonight with a bowl of Slow-Cooker Pork Stew with Poblano Peppers! Enjoying this tasty slow-cooker pork stew is a perfect way to end a long day.

Provided by My Food and Family

Categories     Home

Time 7h25m

Yield 8 servings

Number Of Ingredients 12

1 Tbsp. oil
2 lb. boneless pork shoulder, trimmed, cut into 1/2-inch pieces
1 onion, chopped
2 cloves garlic, minced
3-1/2 cups fat-free reduced-sodium chicken broth, divided
2 lb. red potatoes (about 6), peeled, cut into 1/2-inch pieces
1 can (15 oz.) hominy, drained
2 poblano chiles, roasted, peeled, seeded and chopped
2 Tbsp. MINUTE Tapioca
1/2 tsp. ground black pepper
1/2 tsp. ground cumin
1/4 tsp. dried oregano leaves

Steps:

  • Heat oil in large skillet on medium heat. Add meat, onions and garlic; cook 4 to 5 min. or until meat is evenly browned, stirring occasionally. Spoon meat into slow cooker sprayed with cooking spray, reserving drippings in skillet. Top meat with onions and garlic.
  • Add 1 cup broth to drippings in skillet; cook 1 min., stirring constantly to scrape browned bits from bottom of skillet. Pour over ingredients in slow cooker. Add remaining ingredients, including remaining broth; mix well.
  • Cook on LOW 7 to 8 hours (or on HIGH 4 to 5 hours).

Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g

POBLANO PORK STEW



Poblano Pork Stew image

Fresh poblano peppers are pretty mild in flavor but are delicious. This is an uncomplicated stew recipe that can cook all day in your slow-cooker.

Provided by ratherbeswimmin

Categories     Stew

Time 10h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb boneless pork shoulder, cut into 1 inch cubes.
1 tablespoon cooking oil
1 lb whole tiny new potatoes, quartered
2 medium onions, chopped
2 fresh poblano peppers, seeded and cut into 1 inch pieces
1 fresh jalapeno pepper, seeded and chopped
4 cloves garlic, minced
2 inches cinnamon sticks
3 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon chili powder
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 cup snipped fresh cilantro or 1/4 cup parsley
hot cooked rice

Steps:

  • In a big skillet, brown the pork in hot oil (do this in batches if necessary); drain well.
  • Add the potatoes, onions, poblano peppers, jalapeno pepper, garlic, and stick cinnamon to a 4 quart slow-cooker.
  • Add the meat.
  • In a mixing bowl, combine the chicken broth, undrained tomatoes, chili powder, oregano, and black pepper; pour over ingredients in the slow-cooker.
  • Cover and cook on LOW for 8-10 hours.
  • Discard cinnamon stick.
  • Add in cilantro; stir.
  • Adjust seasoning to taste, if necessary.
  • Add hot cooked rice to individual soup bowls; ladle hot stew over rice; serve.

Nutrition Facts : Calories 322.1, Fat 17.5, SaturatedFat 5.3, Cholesterol 53.7, Sodium 466.1, Carbohydrate 23.2, Fiber 4.6, Sugar 4.9, Protein 18.9

SLOW-COOKER ARIZONA POBLANO PORK



Slow-Cooker Arizona Poblano Pork image

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 8 servings.

Number Of Ingredients 12

1 boneless pork loin roast (3 to 4 pounds)
3 tablespoons fajita seasoning mix, divided
1 tablespoon olive oil
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 large red onion, chopped
1-1/2 cups chopped seeded fresh poblano peppers
1/4 cup beef broth
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Optional: Hot cooked rice and chipotle hot sauce, such as Choulula

Steps:

  • Sprinkle roast with 2 tablespoons fajita seasoning. In a large skillet, heat oil over medium heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. In a large bowl, combine the next 8 ingredients and remaining 1 tablespoon fajita seasoning; pour over meat. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, about 3 hours., Remove roast; cool slightly. Cut pork into 1-in. cubes; return to slow cooker. Heat through. If desired, serve pork with rice and hot sauce., Freeze option: Place cubed pork in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 274 calories, Fat 10g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 588mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 34g protein.

ROASTED POBLANO BEEF STEW



Roasted Poblano Beef Stew image

I like to keep my son's heritage alive through cooking, and this recipe reflects my wife's Hispanic background. The first time I made it, she gave me high praise. Try serving it in flour tortillas. -Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories     Lunch

Time 2h40m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

5 poblano peppers
1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 carton (32 ounces) beef broth
2 medium tomatoes, chopped
1/3 cup minced fresh cilantro
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon pepper
2 large potatoes, peeled and cut into 1-inch cubes

Steps:

  • Broil poblano peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place poblanos in a small bowl; cover and let stand for 20 minutes. , Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos., In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. , Gradually add broth; stir in the tomatoes, cilantro, chili powder, salt, cumin, pepper, poblanos and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender. Add potatoes; cook 10-15 minutes longer or until potatoes are tender. Skim fat.

Nutrition Facts : Calories 337 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 808mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

SLOW COOKER PORK STEW



Slow Cooker Pork Stew image

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

½ cup all-purpose flour
1 teaspoon mustard powder
1 teaspoon coarsely ground black pepper
½ teaspoon salt
1 ½ pounds pork tenderloin, cut into bite-sized cubes
2 tablespoons canola oil, or more as needed
2 cups vegetable stock, or more as needed
2 yellow onions, each cut into 8 wedges
1 cup white wine
1 pound peeled baby carrots
2 large yams, cut into bite-sized pieces, or more to taste
1 firm apple, cut into bite-sized pieces

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

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RECIPES BY INGREDIENT: POBLANO PEPPERS - RECIPELAND.COM
28 days ago. 116 Instead of pizza sauce, use salsa as the base. Top with cheddar cheese, poblano or green bell peppers, black beans and corn. Serve with some fresh cilantro, …
From recipeland.com


SLOW COOKER PORK AND BLACK BEAN STEW - LANA'S COOKING
2021-09-27 Lightly spray or grease the inside of a 4-6 quart (medium) slow cooker. Add the black beans, pork shoulder roast, beer, red bell pepper, and jalapeno. Sprinkle evenly with …
From lanascooking.com


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