Summer Pork Stew With Tomatoes And Corn Recipes

CORN AND TOMATO STEW

Corn and Tomato Stew image

A satisfying and full-flavored 30-minute stew made with fresh corn straight from the cob, grape tomatoes, chopped jalapeño and white wine.

Provided by Cheri Liefeld

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

3 tablespoons butter
1 large shallot, coarsely chopped
3 slices bacon
1/2 cup white wine (such as Pinot Grigio)
3 cloves garlic, chopped
1 large jalapeño chile, finely chopped
1 chipotle chile, finely chopped, if desired
3 cups chicken stock or Progresso™ reduced-sodium chicken broth
4 ears fresh corn, shucked, kernels cut from cobs, cobs reserved
1/2 cup grape tomatoes, halved
1/4 cup finely chopped fresh cilantro leaves
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
Additional fresh cilantro leaves for garnish

Steps:

In 4-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add shallot and bacon; cook until bacon is thoroughly cooked.
Add wine; heat to boiling and cook until reduced by half. Add garlic and both chiles; cook 1 minute, stirring frequently. Add chicken stock and corn cobs; cook about 10 minutes or until liquid is reduced by half.
Remove and discard corn cobs. Add corn kernels; simmer over medium heat, stirring frequently. Stir in remaining tablespoon butter. Add tomatoes, chopped cilantro and lime juice; stir gently. Season to taste with salt and pepper. Serve stew in bowls, garnished with cilantro leaves.

Nutrition Facts : ServingSize 1 Serving

TOMATICAN CON PULPA DE CERDO (CHILEAN SUMMER PORK STEW)

Tomatican Con Pulpa De Cerdo (Chilean Summer Pork Stew) image

Make and share this Tomatican Con Pulpa De Cerdo (Chilean Summer Pork Stew) recipe from Food.com.

Provided by Member 610488

Categories Stew

Time 31m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon vegetable oil
1 1/2 lbs boneless pork shoulder, cut into 1/2 inch pieces
2 cups onions, chopped
2 cups green bell peppers, rough chopped
3/4 cup carrot, chopped
3/4 cup celery, chopped
1 tablespoon garlic, minced
1 tablespoon paprika
1 bay leaf
1/2 teaspoon ground cumin
2 (14 1/2 ounce) diced tomatoes, undrained (Hunts, you want the one with the green pepper, celery and onion)
1 1/2 cups fresh corn kernels or 1 1/2 cups frozen corn kernels
1 (14 ounce) can reduced-sodium chicken broth
1 (15 ounce) can small white beans, drained and rinsed
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons fresh cilantro, finely minced (optional)
1 serrano peppers (optional) or 1 jalapeno, seeded and finely chopped (optional)

Steps:

Heat oil in 6 quart saucepan over medium-high heat until hot. Add pork; cook 10 to 12 minutes, stirring occasionally, or until browned. Remove from pan.
Add onion, bell pepper, carrot, celery and garlic to pan. Cook 5 minutes, stirring occasionally, or until onion softens. Add paprika, bay leaf and cumin; stir to combine.
Add undrained tomatoes, corn and broth to pan. Return pork to pan. Bring to a boil, then reduce heat to medium-low. Simmer uncovered 1 hour or until pork is tender.
Remove bay leaf; add beans, salt and pepper. Heat through and serve.

Nutrition Facts : Calories 375.4, Fat 20.2, SaturatedFat 6.5, Cholesterol 60.4, Sodium 267.7, Carbohydrate 28.8, Fiber 6.5, Sugar 8.1, Protein 22

SUMMER PORK STEW WITH TOMATOES AND CORN

Summer Pork Stew With Tomatoes And Corn image

Provided by Florence Fabricant

Categories dinner, soups and stews, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons lard or vegetable oil
1 1/2 pounds boneless pork for stewing, in 1/2-inch cubes
Salt and freshly ground black pepper
3 medium onions, halved and sliced thin
1 large clove garlic, minced
1 teaspoon ground cumin
2 teaspoons dried oregano
2 pounds ripe tomatoes, peeled and coarsely chopped
1 1/2 cups fresh corn kernels, from 3 to 4 ears
1 tablespoon minced flat-leaf parsley
2 tablespoons minced cilantro
1 Serrano or jalapeno chili, seeded and finely chopped, or to taste

Steps:

Heat lard or oil over high heat in large, heavy saucepan or Dutch oven. Add pork, and cook, stirring occasionally, until browned on all sides, about 10 minutes. Season with salt and pepper.
Reduce heat to low, add onions, and cook, stirring occasionally, until softened but not browned, for 8 minutes. Add garlic, cumin, oregano and tomatoes with their juice. Simmer partly covered until pork is tender, about 45 minutes.
Add corn, and simmer for 15 minutes. Taste for seasonings. Serve sprinkled with parsley, cilantro and chili.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 26 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 1189 milligrams, Sugar 10 grams, TransFat 0 grams

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