Zesty Pork Stew Recipes

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.

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.

ZESTY LEMON PORK STEW RECIPE - (4/5)

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

ZESTY PORK STEW

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.

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:

• 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.