Zesty Autumn Pork Stew Recipes

AUTUMN PORK STEW

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.

ZESTY AUTUMN PORK STEW

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.

FALL-APART PORK STEW

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.

ZESTY AUTUMN PORK STEW

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.

30-MINUTE SPICY PORK AND SWEET POTATO STEW

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.

SPICY PORK STEW

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

Steps:

• 1. Remove fat from pork. Cut pork into 1-inch cubes. Spray 4-quart Dutch oven with cooking spray heat over medium-high heat. Cook pork in Dutch oven, stirring occasionally, until brown.2. Stir in remaining ingredients. Heat to boiling reduce heat. Cover and simmer about 15 minutes, stirring once, until sweet potatoes are tender.A NOTE from DR. GHOSHMost patients find comfort foods, such as stew, very satisfying. Savor hearty stews, creamy mashed potatoes or any other food that brings you comfort, and try to enjoy every moment of your meal."Stew has always been one of my favorites. Some people have said the smell of certain foods bothered them during treatment, but it has had the opposite effect for me. Just the smell of this stew simmering on the stove made me feel more like eating." -MARY W.NUTRITION FACTS: High in potassium and vitamins A and C good source of fiber1 Serving: Calories 240 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 70mg Sodium 730mg Potassium 940mg Carbohydrate 22g (Dietary Fiber 3g) Protein 29g % DAILY VALUE: Vitamin A 100% Vitamin C 44% Calcium 4% Iron 12% Folic Acid 10% Magnesium 12% DIET EXCHANGES: 1 Starch, 3 Very Lean Meat, 2 VegetableFrom "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.