Creole Stew With Pork Recipes

CREOLE PORK STEW

Steps:

• Season cubed pork to taste.
• Heat olive oil in large heavy dutch oven over medium heat.
• When oil is hot add half of the cubed pork and brown well.
• Remove and brown the other half then set aside.
• Add sausage to brown lightly then set aside with pork.
• Add chopped onions, celery and bell pepper to dutch oven and saute until soft scraping browned bits off the bottom, about 30 minutes.
• Add chicken broth and bring to a simmer.
• Cook for 5 minutes.
• In a large heavy stock pot heat 1/2 cup oil until hot.
• Add flour, stirring quickly.
• Stir roux over medium high heat until it turns a dark-reddish brown color (almost the color of milk chocolate - about 25 minutes).
• Add chicken broth/vegetable mixture to roux to stop the browning process (be careful as it will splatter).
• Add minced garlic, oregano, sage, worcestershire sauce, tomato paste and the remaining seasonings to taste.
• Stir until the broth is incorporated into the roux.
• Cover, lower heat and simmer gently for 45 minutes.
• Add reserved pork and sausage and return to a simmer.
• Simmer covered for 30 minutes or until pork is tender.

CREOLE STEW WITH PORK

Steps:

• Quarter bell peppers, remove seeds and ribs and cut into pieces. Peel and dice onion and garlic. Rinse and halve chile pepper, remove seeds and ribs, chop finely. Heat 2 tablespoons of olive oil in a saucepan and saute onion and garlic until golden. Add bell peppers, chile pepper, rice and broth. Simmer, covered, for about 15 minutes. Add tomatoes and corn and cook for another 10 minutes. Season with salt and pepper.
• Season pork with salt and pepper. Heat remaining olive oil in a nonstick skillet and sear pork on all sides. Add a dash of water to the pan and cook pork tenderloin for 15-20 minutes more.
• Rinse cilantro, shake dry, chop coarsely and stir into the stew, season to taste. Slice pork. Arrange meat and stew on plates nad serve.

AJIACO CRIOLLO--CUBAN CREOLE STEW

Steps:

• Make the broth: Cover the tasajo with cold water and soak it for at least 8 hours. (There is no need to refrigerate it.) Change the water and continue soaking for another hour. Drain again and rinse under cold running water. Put the tasajo in a large, heavy pot and add about 6 quarts of water. Bring to a boil, reduce the heat and simmer, covered for 1 hour. Add the pork, beef brisket, and bay leaf, and let the three meats cook together until tender. Remove the pot from the heat and skim as much fat as possible from the broth. (If you have time, the best way is to refrigerate the broth overnight until the fat solidifies and then remove it.)
• Make the Sofrito: Heat the oil in a skillet over medium heat and saute the onions and green pepper until the onions are translucent, about 3 minutes. Add the garlic and cook 2 minutes more. Add the pepper, cumin, and tomatoes and cook for another 2 minutes.
• Add the sofrito to the broth and simmer, covered, while you prepare the vegetables.
• Complete the Dish: Peel the malanga, boniato, name, yucca, and calabaza and cube them. Cut the corn and green plaintains into 1 1/2-inch pieces. With a knife, split the skin of each piece of green plantain and open it away from the center as if you were taking off a coat. Sprinkle the plantain pieces with the lime juice. Slit the semi-ripe and ripe plantains lengthwise and slice them crosswise into 1 1/2-inch rounds. Do not remove their skins or they will disintegrate in the stew. Add the green plantains to the simmering stew. After about 15 minutes, add the semiripe plantains. After another 15 minutes, add the ripe plantains and let them simmer for about 10 minutes.
• Serve hot in soup plates or, cocido-style, with the meats, vegetables, and broth in separate dishes. (Each diner removes the skin from the semi-ripe plantains themselves).

COMFY ESSENTIALS: THE BEST SPICY CREOLE PORK STEW

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will need a small saucepan (for the stock), and a good pot, like a Dutch oven (for the stew).
• 3. I have several ways to use the base. For this recipe I am using cubed pork tenderloin. However, it works great with chicken, beef, and is amazing with seafood. If you are using seafood (shrimp, scallops, cod, etc.), then toss in some cubed taters and turn it into a spicy red chowder.
• 4. Homemade Worcestershire Looking for a good Worcestershire without anchovies? It is easy/peasy to make... So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• 5. Can This Stew Be Frozen? Absolutely. Just place it into good single-serving containers, and it will last 4 - 6 months. Then, when you get the yearning for more, let the frozen stew sit on the counter for about an hour, and warm it up in a saucepan over low heat. I suppose you could always nuke it in the microwave. I would use low power for 2 minutes at a time until it is nice and warm.
• 6. Gather your ingredients (mise en place).
• 7. STAGE 1 - THE PORK AND STOCK
• 8. Place the beer, chicken stock and bay leaves into a saucepan, then bring it up to a simmer.
• 9. While the pot is coming up to the simmer, cube the pork into bite-size pieces.
• 10. Add the cubed pork and simmer until tender, about an hour or so.
• 11. Remove the meat from the stock and reserve; discard the bay leaves. Keep the stock warm by placing the saucepan over low heat.
• 12. STAGE 2 - THE ROUX
• 13. Add the butter to a pot, large enough to hold all the ingredients. Set heat to medium low and wait until the butter melts, and the foaming subsides. Add the flour and start whisking.
• 14. Continue to whisk until it begins to brown, about 8 - 10 minutes. We are making a brown roux.
• 15. When the roux begins to smell nutty, it is ready. Do not let it burn.
• 16. Whisk in the stock, abouty a quarter cup at a time, until you have a base the consistency of a good English gravy.
• 17. Something like this.
• 18. You might need a bit more, or a bit less stock. We are looking for a certain consistency, not a precise amount of stock.
• 19. STAGE 3 - THE VEGGIES (AND PORK)
• 20. Add the bell pepper, chopped celery, onions, minced garlic, and reserved pork. You will notice that in addition to cubed pork, I added slices of homemade beef sausage.
• 21. Gently simmer for about 10 - 12 minutes.
• 22. STAGE 4 - THE TOMATOES AND SPICES
• 23. Add the crushed tomatoes, the dry spices, and Worcestershire, then thin the base down with a bit more stock.
• 24. The normal consistency would be halfway between a gravy and water. However, make it anyway you wish. For example, you could leave it thick and ladle it over some steamed rice. Or, you add enough stock to make it more of a soup. You choose.
• 25. Continue to simmer for an additional 3 - 4 minutes.
• 26. STAGE 5 - FINISHING TOUCHES
• 27. Add the sherry, then simmer for 2 - 3 minutes.
• 28. Finish it off with a some freshly squeezed lemon juice, and maybe a bit more salt or pepper, to taste.
• 29. PLATE/PRESENT
• 30. Serve while nice and warm with a fresh loaf of crusty bread, and maybe ladled over some steamed white rice. Enjoy.
• 31. Keep the faith, and keep cooking.

CREOLE PORK TENDERLOIN WITH VEGETABLES

Steps:

• Preheat oven to 350°. Sprinkle 3 teaspoons Creole seasoning over tenderloins. In a 6-qt. stockpot, heat oil over medium-high heat. Brown tenderloins on all sides. Transfer to a roasting pan., Add fennel, eggplant, squash, pepper and shallots to stockpot; cook and stir over medium heat 3-4 minutes or until lightly browned. Add olives and garlic; cook and stir 1 minute longer. Stir in broth, thyme and remaining Creole seasoning; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until fennel is crisp-tender. Spoon vegetables and liquid around pork., Bake, uncovered, 20-25 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Cut pork into slices; serve with vegetables.

CREOLE PORK AND VEAL STEW

Steps:

• Season veal and pork with salt, pepper, and cayenne.
• In a large Dutch oven, heat oil over medium heat.
• When oil is hot, stir flour in gradually.
• Lower heat.
• It is very important that you keep stirring constantly.
• After all of the flour has been combined with the oil, turn the heat down very low and cook until golden brown, still stirring constantly.
• Add seasoned meat to the roux and simmer, uncovered over medium heat, turning occasionally until browned on all sides (15 minutes).
• Add celery, onion, garlic, thyme, and green pepper, and sauté until onion is wilted (5 minutes).
• Add tomato juice and water, and mix well.
• Let cook overlow heat until meat is tender (30 minutes).
• Serve over rice.