Spicy South West Pork Stew Recipes

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SOUTHWESTERN PORK STEW



Southwestern Pork Stew image

I grew tired of preparing the same old beef stew, so this pork variety was a welcome change. It has a fun combination of colors and flavors along with the right amount of zip.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 14

1 pound boneless pork, trimmed and cut into 3/4-inch cubes
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 teaspoons canola oil
2 medium green peppers, cut into 3/4-inch pieces
2 small onions, quartered
2 garlic cloves, minced
2 medium potatoes, peeled and cubed
1 can (14-1/2 ounces) Mexican-style stewed tomatoes
1-1/2 cups V8 juice
1/2 cup water
1 package (10 ounces) frozen whole kernel corn
Minced fresh cilantro, optional

Steps:

  • In a large resealable plastic bag, combine the cumin, salt and cayenne. Add pork; shake to coat., In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. Add the green peppers, onions and garlic; saute for 3 minutes or until vegetables are crisp-tender. Add the potatoes, tomatoes, V8 and water. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Stir in corn; cover and simmer for 10-15 minutes longer or until pork is tender. Garnish with cilantro if desired.

Nutrition Facts :

30-MINUTE SPICY PORK AND SWEET POTATO STEW



30-Minute Spicy Pork and Sweet Potato Stew image

Spicy, smoky chipotle chiles and chili powder add long-cooked flavor to this quick pork stew. To save time and use less fat, only the pork is browned in oil, while the onions get pureed with tomatoes, garlic and the chile to make the broth.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup canned unsalted diced tomatoes
1 medium white onion, quartered
2 cloves garlic
1/2 chipotle in adobo sauce, plus 1 tablespoon of the sauce
2 tablespoons vegetable oil
1 large pork tenderloin, trimmed and cut into 1-inch chunks (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon chili powder
One 8-ounce sweet potato, peeled and cut into 1/2-inch chunks
2 cups low-sodium chicken broth
1 tablespoon pickled jalapenos
1 cup 2 percent Greek yogurt
1/4 medium head red cabbage
1 medium Haas avocado
1 lime
1/2 cup loosely packed fresh cilantro
Eight 6-inch corn tortillas, warmed

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.

Nutrition Facts : Calories 570 calorie, Fat 21 grams, SaturatedFat 4.5 grams, Cholesterol 115 milligrams, Sodium 920 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 48 grams, Sugar 10 grams

SPICY SOUTH WEST PORK STEW



SPICY SOUTH WEST PORK STEW image

Categories     Soup/Stew     Pork     Dinner

Yield 8 bowls

Number Of Ingredients 20

6 cups chicken broth
1 can diced tomatoes (puree half)
4 serrano chili peppers, seeded and chopped
1 teaspoon ground cumin (more if you like cumin, up to a tablespoon is fine)
1 tablespoon ground oregano (Mexican preferably)
1 tablespoon chipotle chili powder (regular chili powder is not as hot)
¼ teaspoon Hungarian hot paprika (cayenne pepper can be substituted)
1 tablespoon black pepper (alternately, 2 tsp coarse black pepper and 1 tsp white pepper)
2 teaspoon dry mustard
Vegetable oil as needed for sautéing
2 large onions, diced
5 garlic cloves, minced
3 lbs lean pork (tenderloin is good), cut into 1/2- to 3/4-inch cubes
1 can black beans, rinsed
1 cup frozen corn (or equivalent in canned corn)
2 cups cooked rice (whole grain is best)
2 jalapeno peppers, seeded and finely minced
2 tablespoon hot pepper sauce
2 teaspoons white vinegar
2 teaspoon salt (or to taste)

Steps:

  • 1. In a large heavy saucepan on medium heat, add the broth, tomatoes, serrano and spices. 2. Heat oil in a large sauté pan over medium heat, sauté the onions and garlic. Add to saucepan. 3. Add more oil to the sauté pan if needed, add the pork and sauté until coloured. Remove from the pan and add to the saucepan. Deglaze the sauté pan with water or broth. 4. Bring the mixture to a boil; reduce the heat to a simmer. Cook, covered, for 1 hour, stirring occasionally. 5. Add beans, corn, and rice. Add the jalapenos, hot pepper sauce, vinegar, salt. 6. Cook, covered, at a simmer for about 20 minutes or until the beans, corn, and rice are warmed through. NOTE: This also works well in a slow cooker on high for 3-4 hours or low for 6-8 hours. Only add last 7 ingredients about 30 minutes before serving.

SLOW-COOKER SOUTHWESTERN PORK STEW



Slow-Cooker Southwestern Pork Stew image

With cornmeal, cumin and chili beans, the Mexican flavor in this hearty pork stew shines through.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h50m

Yield 6

Number Of Ingredients 11

1 medium onion, chopped (1/2 cup)
3 large cloves garlic, finely chopped
2 lb boneless pork shoulder, trimmed of fat, cut into 1 1/2-inch pieces
1/4 cup cornmeal
2 teaspoons ground cumin
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1 can (15 to 16 oz) chili beans in sauce, undrained
1 can (14.5 oz) diced tomatoes with mild green chilies, undrained
1 cup Progresso™ chicken broth (from 32-oz carton)
2 cups frozen whole kernel corn (from 1-lb bag)

Steps:

  • In 3 1/2- to 4-quart slow cooker, place onion and garlic. Top with pork. In small bowl, mix cornmeal, cumin, oregano and salt; sprinkle over pork and mix well. Add beans, tomatoes and broth; mix well.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Stir in corn. Cover; cook on Low heat setting about 30 minutes or until corn is tender.

Nutrition Facts : Calories 460, Carbohydrate 31 g, Cholesterol 95 mg, Fat 1/2, Fiber 6 g, Protein 40 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 6 g, TransFat 0 g

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.

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

SOUTHWEST STEW



Southwest Stew image

Our whole family loves foods spiced with picante sauce, so I developed this recipe! This dish is very quick and easy to make, and it also reheats well. Sometimes I add cooked, sliced potatoes to the stew for a little variety, too.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

2 pounds ground beef
1-1/2 cups diced onion
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup picante sauce, mild, medium or hot
3/4 cup water
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Salt to taste
Shredded cheddar cheese, optional

Steps:

  • In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.

Nutrition Facts :

SPICY PORK STEW



Spicy Pork Stew image

This delicious stew recipe is courtesy of Margot Olshan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 16

2 pounds boneless pork butt, trimmed of fat, cut into 1-inch cubes
2 tablespoons cider vinegar
1 tablespoon vegetable oil
Coarse salt and freshly ground black pepper
1 medium red onion, finely chopped
1 tablespoon finely chopped garlic
1 tablespoon cocoa powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 cup coarsely chopped chipotle chiles, in adobo sauce
1 sweet potato, peeled and cut into 1/2-inch pieces
1 medium turnip, peeled and cut into 1/2-inch pieces
Cooked basmati rice, for serving (optional)
1 plum tomato, seeded and chopped, for garnish
Coarsely chopped fresh cilantro, for garnish

Steps:

  • Place pork in a shallow baking dish and pour over vinegar; turn to coat. Let stand for 15 minutes and up to 2 hours.
  • Preheat oven to 350 degrees. Heat vegetable oil in a Dutch oven. Season pork with salt and pepper and, working in batches, add to Dutch oven. Cook until browned on all sides; transfer pork to a plate and set aside.
  • Add onion, garlic, cocoa powder, cumin, cinnamon, cardamom, and chipotle chiles to Dutch oven. Cook until onion is soft and spices are fragrant, adding a little water if mixture begins to stick to the bottom of the pot.
  • Return pork to Dutch oven; stir to combine. Add 1 cup water, sweet potatoes, and turnips; do not stir. Cover and transfer to oven. Cook until pork is tender and vegetables are soft, about 1 1/2 hours. Serve hot with rice, if desired, and garnished with tomato and cilantro.

SPICY SOUTH WEST PORK STEW



Spicy South West Pork Stew image

As it is written this is a VERY spicy dish. To decrease the heat, use half the chili powder and chillies (serrano and jalapeno). Alternately, to take it UP a notch, leave in the seeds from the chillies.

Provided by kbrownridge

Categories     Stew

Time 2h

Yield 8 serving(s)

Number Of Ingredients 21

6 cups chicken broth
1 (28 ounce) can diced tomatoes (puree half)
4 serrano chili peppers, seeded and chopped
1 teaspoon ground cumin (more if you like cumin, up to a tablespoon is fine)
1 tablespoon ground oregano (Mexican preferably)
1 tablespoon dried chipotle powder (regular chili powder is not as hot)
1/4 teaspoon hungarian hot paprika (cayenne pepper can be substituted)
1 tablespoon black pepper (alternately, 2 tsp coarse black pepper and 1 tsp white pepper)
2 teaspoons dry mustard
vegetable oil, as needed for sauteing
2 large onions, diced
5 garlic cloves, minced
3 lbs lean pork, cut into 1/2- to 3/4-inch cubes (tenderloin is good)
1 (14 ounce) can black beans, rinsed
1 cup frozen corn (or equivalent in canned corn)
2 cups cooked rice (whole grain is best)
2 jalapeno peppers, seeded and finely minced
2 tablespoons hot pepper sauce
2 teaspoons white vinegar
2 teaspoons salt (or to taste)
grated cheese, for garnish. monterey jack works well

Steps:

  • In a large heavy saucepan on medium heat, add the broth, tomatoes, serrano and spices.
  • Heat oil in a large sauté pan over medium heat, sauté the onions and garlic. Add to saucepan.
  • Add more oil to the sauté pan if needed, add the pork and sauté until coloured. Remove from the pan and add to the saucepan. Deglaze the sauté pan with water or broth.
  • Bring the mixture to a boil; reduce the heat to a simmer. Cook, covered, for 1 hour, stirring occasionally.
  • Add beans, corn, and rice. Add the jalapenos, hot pepper sauce, vinegar, salt.
  • Cook, covered, at a simmer for about 20 minutes or until the beans, corn, and rice are warmed through.
  • Serve in bowls. Optionally garnish with grated Monterey Jack cheese.
  • NOTE: This also works well in a slow cooker on high for 3-4 hours or low for 6-8 hours. Only add last 7 ingredients about 30 minutes before serving.

Nutrition Facts : Calories 455.3, Fat 11.8, SaturatedFat 3.8, Cholesterol 100.4, Sodium 1563.9, Carbohydrate 39.5, Fiber 6.7, Sugar 6.3, Protein 46.8

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SLOW COOKER SOUTHWEST PORK STEW | RECIPE | PORK STEW RECIPES, …
It's savory, spicy comfort food at it's Apr 24, 2018 - SLOW COOKER SOUTHWEST PORK STEW -- Made in the slow cooker, this hearty, Tex-Mex style pork stew is the perfect way to use up leftover pulled pork.
From pinterest.fr


KOREAN SPICY PORK STEW WITH ZUCCHINI | BEYOND KIMCHEE
2014-12-29 Add the pork belly slices and toss with seasoning paste. Heat oil in a small pot over medium heat. Add the seasoned pork belly and saute for 1 minute. Add the water and onion (water should barely cover everything in a port), and bring it to boil. Lower the heat a little and continue to cook until the onion is soft.
From beyondkimchee.com


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