Spicy South West Pork Stew Recipes

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SOUTHWESTERN PORK STEW



Southwestern Pork Stew image

Relish this spicy beef and veggie stew for dinner tonight - perfect for Southwestern cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

1 pound lean pork boneless shoulder
1 tablespoon Gold Medal™ all-purpose flour
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
2 1/4 cups ready-to-serve fat-free reduced-sodium chicken broth
1 teaspoon dried thyme leaves
1/2 teaspoon ground cumin
2 tablespoons chopped fresh or canned jalapeño chilies
3 cups frozen broccoli, corn and red peppers (from 16-ounce bag)

Steps:

  • Trim fat from pork. Cut pork into 1-inch cubes. Toss pork with flour. Spray Dutch oven with cooking spray; heat over medium-high heat. Cook pork, onion and garlic in Dutch oven, stirring occasionally, until pork is brown.
  • Stir in broth, thyme, cumin and chilies. Cook 15 minutes.
  • Stir in vegetable mixture. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until pork is slightly pink in center.

Nutrition Facts : Calories 305, Carbohydrate 17 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg

HOT & SPICY PORK STEW



Hot & Spicy Pork Stew image

Adapted from Barbara Kafka's "Soup: A Way of Life". This is for spicy food lovers! Had this simmering on the stove while the snow came down outside. Nice blend of spices. The pasta was my addition to this recipe.

Provided by KeyWee

Categories     Stew

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
3 lbs boneless pork shoulder
1 medium onion, diced
4 cloves garlic, peeled & crushed
2 tablespoons crushed red pepper flakes
2 teaspoons ground cumin
2 teaspoons ground coriander
4 teaspoons chili powder
3/4 teaspoon dried oregano
3/4 teaspoon dried marjoram
1/2 teaspoon cayenne pepper
2 cups crushed tomatoes, with juice
3 cups chicken broth
2 cans kidney beans, drained & rinsed
1 cup orzo pasta, cooked & drained
salt, to taste

Steps:

  • In a large stockpot, heat oil and brown pork on all sides.
  • Remove meat& set aside.
  • Stir in onion, garlic, herbs& spices.
  • Lower heat& cook for 2 minutes.
  • Return meat to pot.
  • Stir in tomatoes& stock, and bring to a boil.
  • Reduce heat& simmer, covered, for 2-1/2 hours.
  • Turn meat every 30 minutes.
  • Remove meat from pot& allow to cool.
  • Skim fat from top of stew.
  • Slice meat across grain into thin slices (or shred).
  • Return meat to pot, add beans, cooked pasta,& salt to taste.
  • Heat through.
  • Serve with sour cream, if desired.

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