Zesty Autumn Pork Stew Recipes

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AUTUMN PORK STEW



Autumn Pork Stew image

Note: The apples disintegrate into the stew so don't worry how you cut them.

Provided by Martha

Time 3h30m

Number Of Ingredients 15

1 tablespoon olive oil
½ pound thick cut bacon, diced
2 cups onion, diced
1 ½ tablespoons fresh garlic, minced
3-4 pound pork butt, cut into two-inch cubes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups white wine
½ pound carrots
2 Gala apples cored, skins left on and cut up into chunks (or any hard apple but not Granny Smith) *See note
2 cups any jarred apple sauce (sweetened or unsweetened - doesn't matter)
2 14.5-ounce cans chicken stock, divided
3 bay leaves
1 pound new red potatoes, peeled and cut into bite-sized pieces
1 pound peeled butternut squash, cut into bite-sized pieces

Steps:

  • In a large Dutch oven or heavy bottomed pot, place olive oil and bacon and cook over medium high for 8-10 minutes until the bacon is crispy.
  • Add the onions and lower heat to medium low and cook for 20 minutes, stirring occasionally.
  • Add garlic and cook for one minute.
  • With a slotted spoon or spider, remove bacon and onion mixture to a large bowl.
  • Lay pork pieces out and salt and pepper both sides.
  • Heat the pot with the bacon fat to medium high and once hot, sear meat in three or four batches. Do not over crowd pan and sear each side for three to four minutes. Remove to bowl with bacon and onions as you sear each batch. The searing process should take 30-40 minutes total. Don't rush this step; just make sure each piece is nice and golden brown.
  • Once the last batch is done, pour the bowl back in the pot and add the white wine. Stir to get all brown bits from bottom of pot.
  • Add carrots, apples, apple sauce, one can of stock and bay leaves. Bring to boil, lower to a simmer, and place cover partially on. Simmer for two hours, stirring occasionally.
  • After two hours, add second can of stock and the potatoes and bring to a rolling simmer. Cook five minutes then add squash and cook for an additional 15 minutes. (Be careful at this point as the mixture will be thick and if not watched, may stick and burn). The pork is very tender so as you stir, try not to break the meat up too much.
  • Once the potatoes and squash are cooked, serve stew in bowls.

AUTUMN PORK STEW



Autumn Pork Stew image

-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds boneless pork loin roast, cut into 1-inch cubes
1 medium onion, chopped
2 tablespoons butter
2 garlic cloves, minced
3 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon rubbed sage
1 bay leaf
1 medium butternut squash, peeled and cubed (3 cups)
2 medium apples, peeled and cubed

Steps:

  • In a large saucepan, cook pork and onion in butter until meat is tender. Add garlic; cook 1 minute longer. Drain. Add the broth, salt, rosemary, sage and bay leaf. Cover and simmer for 20 minutes. , Stir in squash and apples; simmer, uncovered, for 20 minutes or until squash and apples are tender. Discard bay leaf.

Nutrition Facts : Calories 289 calories, Fat 11g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 867mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 26g protein.

ZESTY AUTUMN PORK STEW



Zesty Autumn Pork Stew image

Zesty pork stew packed with veggies - perfect for a hearty dinner that can be ready in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

Cooking spray
1 lb pork tenderloin, cut into 1-inch cubes
2 medium dark-orange sweet potatoes, peeled, cubed (2 cups)
1 medium green bell pepper, chopped (1 cup)
2 cloves garlic, finely chopped
1 cup coleslaw mix (shredded cabbage and carrots)
1 teaspoon Cajun seasoning
1 can (14 oz) chicken broth

Steps:

  • Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook pork in Dutch oven, stirring occasionally, until brown.
  • Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 15 minutes, stirring once, until sweet potatoes are tender.

Nutrition Facts : Calories 240, Carbohydrate 18 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g

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

RICH AUTUMN PORK STEW WITH BEER



Rich Autumn Pork Stew with Beer image

Provided by Sheila Lukins

Categories     Soup/Stew     Beer     Onion     Pork     Dinner     Apple     Carrot     Fall     Noodle     Simmer     Boil     Parade     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

2 pounds boneless pork shoulder, cut in 1 1/2-inch bits
Salt and pepper
6 tablespoons olive oil
2 medium onions, diced
4 medium carrots, diced
2 medium apples, peeled and cut into 1/2-inch pieces
2 tablespoons finely minced garlic
1 bay leaf
1 cup diced canned or fresh tomatoes
2 cups chicken broth (bouillon)
1 bottle (12 ounces) beer
2 tablespoons brown sugar
Cooked buttered egg noodles

Steps:

  • 1. Season the pork with salt and pepper. Heat 4 tablespoons oil in a heavy casserole over medium-high heat. Brown the pork well in batches. Remove to a bowl.
  • 2. Wipe casserole clean and heat the remaining oil over low heat. Add onions, carrots, and apples. Stir until softened, 10 minutes, adding the garlic in the last 3 minutes. Stir in remaining ingredients except noodles. Return pork and any juices to the casserole.
  • 3. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 1/2 hours. Discard bay leaf; adjust seasonings. Serve over egg noodles in shallow bowls.

FALL-APART PORK STEW



Fall-Apart Pork Stew image

A tomato and vegetable pork stew that is sure to please any crowd! It is a long cooking process, good for a day when you are staying at/working at home, but WELL worth the invested time.

Provided by Michelle

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Yield 8

Number Of Ingredients 25

2 tablespoons onion powder
1 tablespoon chopped fresh parsley
1 tablespoon garlic powder
1 ½ tablespoons seasoned salt
1 ½ tablespoons ground black pepper
1 teaspoon dried marjoram
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 pounds boneless pork shoulder, cubed
1 bunch spinach leaves, washed
¼ cup olive oil
2 tablespoons all-purpose flour
¼ cup butter
1 onion, thinly sliced
2 stalks chopped celery
1 pound fresh mushrooms, sliced
1 ½ cups beef broth
2 (28 ounce) cans stewed tomatoes
2 bay leaves
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
2 (15 ounce) cans butter beans, rinsed and drained
1 yellow squash, sliced
1 zucchini, sliced
salt and pepper to taste

Steps:

  • Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.
  • Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.
  • Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.
  • Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.
  • Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.
  • Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 521.7 calories, Carbohydrate 38.1 g, Cholesterol 82.2 mg, Fat 29.7 g, Fiber 8.9 g, Protein 29.3 g, SaturatedFat 10.7 g, Sodium 1611.1 mg, Sugar 11.1 g

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.

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

ZESTY LEMON PORK STEW RECIPE - (4/5)



Zesty Lemon Pork Stew Recipe - (4/5) image

Provided by á-170456

Number Of Ingredients 13

1 tablespoon vegetable oil
2 pounds boneless pork sirloin cubed
1 medium onion chopped
1 cup cubed peeled small turnip
6 celery stalks sliced
3 cups chicken stock
2 teaspoons dried thyme
1 teaspoon grated lemon rind
1 tablespoon lemon juice
3/4 teaspoon salt
1 cup artichoke hearts drained
2 cups frozen green beans
1 tablespoon Expert Foods ThickenThin not/Starch

Steps:

  • In a large, non-stick skillet, heat the vegetable oil over medium-high heat. Brown meat in batches until browned on all sides. Transfer the meat to a 4.5- to 6-quart slow-cooker or Slow cooker. Combine all the remaining ingredients except the not/Starch in a large bowl and stir to combine them. Pour them over the meat. Cover and cook on low for 8 to 10 hours, or until the meat and vegetables are tender. Remove a small amount of the broth from the Slow cooker. Whisk the not/Starch into small amount of the chicken broth. Combine the not/Starch/chicken broth mixture with the stew and stir to combine. Let stand a few minutes while the broth thickens. This recipe yields 6 servings. Carbs: 12g Fiber: 4g ECC = 8g 299 Calories

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

NORMANDY-STYLE PORK STEW



Normandy-Style Pork Stew image

Inexpensive pork shoulder becomes meltingly tender after a low-and-slow braise in an elixir of dry cider and broth in this stew that's inspired by the pot roasts from the Basque region of Spain that marry pork, apples, and hard cider. This stew will bring the magic of fall right to your home kitchen.

Provided by Greg Lofts

Categories     Pork Recipes

Time 2h30m

Number Of Ingredients 14

2 pounds boneless pork shoulder, cut into 1 1/4-inch pieces
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
3 ounces center-cut bacon (about 4 slices), coarsely chopped; or 4 ounces regular bacon, trimmed of excess fat
1 pound small shallots (10 to 12), trimmed and peeled
2 tablespoons unbleached all-purpose flour
1 dried bay leaf
12 ounces dry hard cider, preferably Normandy-, Basque-, or other European-style
1 1/2 cups low-sodium chicken broth
4 carrots, peeled and cut on the bias into 2-inch-long pieces
3 celery stalks, cut on the bias into 2-inch-long pieces
1/4 cup crème fraîche or sour cream, plus more for serving (optional)
1 tablespoon Dijon mustard, plus more for serving (optional)
Chopped fresh parsley or tarragon leaves, or a combination, for serving (optional)

Steps:

  • Preheat oven to 350°F. Season pork with salt and pepper. Melt butter in an ovenproof braiser pan, large straight-sided skillet, or wide, shallow pot over medium-high heat. When foam subsides, add pork and cook, turning a few times, until browned all over, 10 to 12 minutes (do not crowd pan; brown in two batches if necessary). Transfer to a plate.
  • Add bacon and shallots to pan; reduce heat to medium and cook, stirring a few times, until bacon renders its fat and shallots turn golden brown in places, 6 to 8 minutes. Return pork and any accumulated juices to pan. Sprinkle evenly with flour, stir, and cook 1 minute. Add bay leaf and cider; boil 1 minute. Add broth and return to a boil.
  • Cover and transfer to oven; braise 45 minutes. Stir in carrots and celery, cover, and return to oven until pork is fork-tender and carrots are tender but still holding their shape, 1 hour to 1 hour, 15 minutes. Remove and discard bay leaf. Stir in crème fraîche and Dijon. Top with herbs; serve with more crème fraîche and Dijon.

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ZESTY AUTUMN PORK STEW - FOODFLAG
2015-01-02 Pork and Green Chile Stew Recipe 29 August 2013 In "Green Chile" Scallops with Dill Sauce 17 July 2014 In "Dinner Recipe" Slow Cooker Easy Beef Stew Recipe 23 August 2017 In "Dinner Recipe"
From foodflag.com


COLLECTION OF TRADITIONAL EASTERN EUROPEAN STEW RECIPES
2021-08-05 Hungarian Tomato-Pepper Stew Recipe—Lecso. Renáta Dobránska / Getty Images. Hungarian lecso is a vegetable stew that combines three of Hungary's favorite ingredients—peppers, tomatoes, and paprika. Lecso can be served variously as a vegetable side dish, appetizer or the main meal itself. Lecso is similar to Serbian djuvece and Russian ...
From thespruceeats.com


SPICY CABBAGE AND PORK STEW #FALLFORGREEK - BIG BEAR'S WIFE
2014-11-12 Directions. Rinse the pork, and pat dry with paper towels. Season the pork all over with the salt and pepper. Heat the olive oil in a large stockpot or Dutch oven set over medium heat. Add the pork cubes and brown them on all sides, turning them every minute or two for about 6 to 7 minutes total.
From bigbearswife.com


INSTANT POT PORK STEW RECIPE | A SIMPLE, SPICY PORK STEW
2018-05-14 Add meat. Add in the pork/beef cubes and stir well. Cook. Close the pot and seal. Cook on MEAT setting for 20 minutes. Allow it to release pressure naturally for 10 minutes and then release all remaining pressure. Sauté. Turn the Instant Pot to Sauté. When the stew begins to boil, add the cream and stir well.
From twosleevers.com


KETO CHINESE PORK STEW WITH CABBAGE - RECIPE - DIET DOCTOR
2019-05-27 Season the pork with salt and pepper. Over medium-high heat, melt half of the coconut oil in a large, heavy-bottomed saucepan. Add the pork, occasionally stirring until browned on all sides, for about 5 minutes. Add the remaining ingredients, except the cabbage, and stir to combine. Simmer with the lid on for 45 minutes or until the meat ...
From dietdoctor.com


ZESTY SHREDDED CROCK POT PORK - RECIPES THAT CROCK!
Zesty Shredded Crock Pot Pork Notes. We found this recipe for Zesty Shredded Crock Pot Pork in Gooseberry Patch’s Slow-Cooker Recipes . You can use any 6 quart slow cooker for this recipe. W e love this crock pot. This dish can be enjoyed low carb. Just read labels to find the lowest carb salsa available to you.
From recipesthatcrock.com


HUNGARIAN PORK STEW - SPICY SOUTHERN KITCHEN
2020-10-18 Add garlic and paprika and cook for 30 seconds. Stir in pork, broth, dill, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a simmer. Cover and place in the oven for 1 1/2 hours. Remove from oven and stir in sauerkraut and sugar. Cover and place back in oven for 45 minutes. Off the heat, stir in sour cream.
From spicysouthernkitchen.com


CHEAP STEWS - BBC FOOD
by Nigel Haworth. Packed with goodness, tasty vegetables and layered slices of potato, this hotpot is easy on the wallet too. This is designed to be a low cost recipe. Main course.
From bbc.co.uk


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