Tuscan Style Pork Stew Recipes

TUSCAN-STYLE PORK STEW

Steps:

• Place the pork in a bowl; season with salt and pepper. Add the flour and toss to coat. Heat the oil in large skillet set over medium-high. Cook the pork in batches until nicely browned on all sides. Transfer the pork into a Dutch oven or large casserole dish. Remove all but 1 Tbsp. of oil from the skillet. Add the onion and cook 3 to 4 minutes. Mix in all remaining ingredients, except the parsley, and bring to a simmer. Pour the mixture over the pork. Cover and cook in the oven at 325 degrees F for 75 to 90 minutes, or until the pork is quite tender. Adjust seasoning and sprinkle servings of the pork with chopped parsley.

ITALIAN PORK STEW

Steps:

• Coat the slow cooker with cooking spray; layer the onion, bell peppers, and garlic in the cooker.
• In a big skillet over med-high heat, warm 1 ½ tablespoon oil until very hot.
• Add half the meat; cook until browned on all sides, 4-5 minutes; transfer meat to cooker.
• Repeat with remaining oil and meat.
• Add the tomatoes and wine to the skillet; bring to a boil, scraping up any browned bits stuck to the pan.
• Add in the fennel, orange zest, rosemary, red pepper flakes, salt, and black pepper.
• Pour over everything in the cooker; cover and cook on LOW for 7-9 hours, until pork is fork tender.
• In a small bowl, whisk the flour and water together; whisk the slurry into the hot liquid in the slow cooker, increase heat to HIGH and cook, uncovered, for 15 minutes, until thickened; taste and add salt/pepper if needed.

SLOW-COOKED PORK STEW

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.

ITALIAN PORK STEW

Steps:

• Rinse the beans, and drain.
• In a large saucepan combine the beans and the 6 cups of water, and bring to a boil.
• Reduce heat to a simmer, and cook uncovered for 10 minute.
• Remove from heat, cover and let stand for 1 hour.
• Drain and rinse beans, then transfer to a 4-quart slow cooker.
• In a large skillet cook the sausage over medium heat until sausage is no longer pink, breaking up the sausage as it cooks. Drain off the fat.
• Transfer the sausage to the slow cooker.
• In the same skillet cook the pork, half at a time, until pork is not longer pink. Drain off fat.
• Transfer pork to slow cooker.
• Add onion, carrots, and garlic to the slow cooker.
• Stir in the 3 cups of water, bouillon granules, thyme, and oregano.
• Cover and cook on low for 7-8 hours or on high for 3 1/2-4 hours.
• If using low setting, turn slow cooker to high after the 7-8 hours.
• Stir the wine into the tomato paste and add the mixture to the slow cooker along with the parsley.
• Cover and cook for 15 min more.

ASADO DE PUERCO (MEXICAN PORK STEW)

Steps:

• Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
• Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
• Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
• Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
• Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.