Zesty Pork Stew Recipes

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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

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

MEXICAN PORK STEW



Mexican Pork Stew image

I originally received this recipe from a friend. To add a little zip, I stirred in some green chilies. This Southwestern-style stew is super!

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 10

2-1/2 pounds lean boneless pork, cut into 1-inch cubes
1 garlic clove, minced
1 cup chopped onion
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 to 2 cans (4 ounces each) chopped green chilies
1 tablespoon minced fresh cilantro
2 teaspoons dried oregano
2 bay leaves
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink., In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves.

Nutrition Facts : Calories 199 calories, Fat 9g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 97mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

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.

ZESTY PANTRY POTATO STEW



Zesty Pantry Potato Stew image

Something I threw together today. TVP is available in health food stores (and in more and more supermarkets, these days).

Provided by Rachel K.

Categories     Everyday Cooking     Vegetarian     Protein     TVP

Time 2h50m

Yield 8

Number Of Ingredients 12

2 cups chopped carrots
½ cup texturized vegetable protein (TVP)
¼ cup uncooked long-grain rice
1 onion, sliced
2 (15 ounce) cans sliced potatoes, drained
1 cup salsa
⅛ cup dry sherry
⅛ cup Italian-style salad dressing
2 cups water
1 teaspoon cornstarch
¼ cup dry bread crumbs
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • In a large bowl toss together carrots, TVP, rice and onion. Transfer to a deep, round casserole dish. Press mixture down evenly. Layer potatoes on top of carrot mixture.
  • In a medium bowl combine salsa, sherry, salad dressing, water and cornstarch. Slowly pour over potatoes.
  • Bake, covered, in preheated oven for 1 hour. Remove cover and sprinkle with bread crumbs and Parmesan cheese.
  • Heat oven to 400 degrees F (200 degrees C) and bake, uncovered, for 1 1/2 hours. Cool slightly before serving.

Nutrition Facts : Calories 132.1 calories, Carbohydrate 16.3 g, Cholesterol 5.5 mg, Fat 3.4 g, Fiber 2.4 g, Protein 10 g, SaturatedFat 1.4 g, Sodium 494.5 mg, Sugar 4.4 g

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

THE BEST PORK STEW EVER



THE BEST PORK STEW EVER image

Categories     Soup/Stew     Pork     Braise     Low/No Sugar

Yield 8 8

Number Of Ingredients 15

4 lb pork boston butt
3 carrots
2 med yellow onions
3 celery stalks
1 yellow bell pepper
2 bay leaves
1 cup chopped cilantro or parsley or a mix of both
1 small bunch fresh thyme, stems removed
1 large can whole tomatos with juice
3 cups homemade chicken stock
2 cups good dry white wine (Pinot Grigio)
1/2 to 1 small can chile in adobo (depending on how hot you like it)
1/3 cup soy sauce
1/2 cup olive oil
1 T tomato paste in the tube from Italy

Steps:

  • Sear pork butt in 1/2 olive oil in large LeCrueset until brown on all sides. Remove pork to a plate. Pour out the fat. Add the rest of the oil. Brown onions for a couple minutes and then add the rest of the vegetables. Saute for a couple of minutes. Pour in wine and deglaze the pan scrapping up the brown bits, then add back the pork and all of the other ingredients. Break up the tomatos in your hand prior to adding and use all the juice in the can. Cover and bring to a boil and then turn down to simmer slowly for 3-4 hours. Serve the following day with polenta or mashed potatos or white rice. Drizzle with fine oil oil prior to serving.

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.

ZESTY PORK STEW



Zesty Pork Stew image

Number Of Ingredients 13

1 tablespoon vegetable oil
2 pounds boneless pork tenderloin, cubed
1 medium onion, chopped
1 , small turnips, , peeled and cubed (1 cup)
6 stalks celery, sliced
3 cups chicken stock
2 teaspoons dried thyme
1 teaspoon lemon peel, grated
1 tablespoon lemon juice
3/4 teaspoon salt
8 ounces artichoke hearts, drained
12 ounces green beans
1 tablespoon cornstarch

Steps:

  • 1. 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 an 18 to 24-cup (4.5 to 6 L) slow-cooker or crockpot. 2. Combine all the remaining ingredients except the cornstarch 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. 3. Remove a small amount of the broth from the crock pot. Whisk the cornstarch into 1 small amount of the chicken broth. Combine the cornstarch/chicken broth mixture with the stew and stir to combine. Let stand a few minutes while the broth thickens.

Nutrition Facts : Nutritional Facts Serves

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.

ZESTY AUTUMN PORK STEW



Zesty Autumn Pork Stew image

Dinner ready in 25 minutes! Try a hearty pork stew in a new way-a zesty meal. From eatbetteramerica.com.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

  • Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook pork in Dutch oven, stirring occasionally, until browned.
  • Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 15 minutes, stirring once, until sweet potatoes are tender.
  • RECIPE TIP:.
  • Canned vacuum-packed sweet potatoes, cubed, can be substituted for the fresh sweet potatoes. Add them after you reduce the heat in step 2, and remember to stir the mixture gently, because canned sweet potatoes are very soft and tender.

Nutrition Facts : Calories 221.7, Fat 4.7, SaturatedFat 1.6, Cholesterol 73.8, Sodium 425.7, Carbohydrate 16.4, Fiber 2.9, Sugar 4.3, Protein 27.2

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VIDEO| RECIPE FOR DELICIOUS KOREAN KIMCHI PORK STEW
2022-06-23 1. Slice the veggies and tofu into bite sizes and set them aside. 2. Over medium heat, add pork, perilla oil, mirin, black pepper into a pot and cook for about 1.5 to 2 minutes. 3. Add kimchi into a pot and sauté it for extra three to four minutes. 4. Pour water or broth into a pot. Bring it to a boil, then continue cooking for five minutes ...
From korea.stripes.com


RECIPE: SPICER’S ZESTY CHILE PORK STEW - HOUSTON CHRONICLE
2020-04-21 Add the pork chunks in as many batches as necessary, and shake to coat thoroughly. Also coat the bone. Also coat the bone. In a large dutch oven or deep pot, heat 2 tablespoons of the olive oil ...
From houstonchronicle.com


SPICY PORK STEW RECIPE - FILLING AND DELICIOUS - PEPPERSCALE
2022-03-29 Add the cubed pork to the pan and cook for 3 minutes, stirring often. Add all ingredients except for the frozen peas and hot sauce to the pot. Stir often for 3 to 4 minutes over medium heat. Cover and simmer over low heat for 2 hours. Add the peas and hot sauce 5 minutes before the end of cooking. Stir to combine.
From pepperscale.com


ZESTY PORK & SQUASH STEW CANNING RECIPE | THE CANNING DIVA
Pulse on high to make a thick paste. Set aside. Add onions, garlic, coriander, salt, pepper, oregano, and red pepper flakes to stockpot with pork drippings. On medium heat, mix and cook until onions are translucent, about 5 to 8 minutes. Add the browned pork, tomatoes, squash, stock, and 2 cups water. Bring to a boil.
From canningdiva.com


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