Best Pork And Potato Stew Recipes

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PORK AND POTATO STEW



Pork and Potato Stew image

Provided by Joanna Cismaru

Time 1h

Number Of Ingredients 13

1 pound lean pork meat (I used pork tenderloin)
1 large onion chopped
1 pound potatoes pealed and chopped in 1 inch pieces
1 cup canned chopped tomatoes
salt and pepper to taste
hot sauce to taste
1/2 teaspoon ground cumin
1 tablespoon paprika
chopped parsley
3 cup water
2 tablespoon olive oil
4 cloves garlic minced
1 red bell pepper (chopped)

Steps:

  • In a large skillet heat the oil over medium heat. When the oil is hot enough, add the chopped onion and cook until onion is translucent, do not burn it.
  • Chop the pork meat into 1 inch cubes. Add the pork and garlic to the onion. For this stew I used these gorgeous baby yellow potatoes, which I just cleaned really well and peeled, however, you may use any potato you like. Add the potatoes and red pepper to the skillet.
  • At this point we just want to cook the meat until it's done, but we do not want to burn the potatoes, so about 10 minutes.
  • Add the tomatoes, hot sauce, paprika, cumin, salt and pepper and water to the skillet and stir. Once it's boiling turn down the heat and cover with a lid and let simmer for about 30 to 45 minutes, or until the potatoes are cooked through.
  • Garnish with chopped parsley and sour cream if preferred.

CLASSIC HOMESTYLE PORK STEW



Classic Homestyle Pork Stew image

This easy and delicious homestyle pork stew is the perfect hot, filling meal that's loaded with root vegetables and tender, falling-apart pork shoulder.

Provided by Karlynn Johnston

Categories     Main Course     Soup

Number Of Ingredients 19

2 1/2 pounds pork shoulder (cut into 1/2 inch pieces)
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
6 slices thick cut bacon (diced)
1 medium white onion (diced)
2 tablespoons minced garlic
4 cups beef stock
2 tablespoons Worcestershire Sauce
2 tablespoons tomato paste
1/3 cup red wine (optional)
1 teaspoon dried rosemary
1 teaspoon dried thyme
3-4 medium carrots (washed and cut into 1-inch chunks)
3 large russet potatoes (washed and cut into 1-inch chunks)
2 stalks celery (sliced)
1 cup sliced white mushrooms
2 bay leaves
fresh parsley to garnish

Steps:

  • Whisk together the flour, salt and pepper. Place the pork in the flour mixture and toss until the pork is coated. Shake off the excess.
  • In a large Dutch oven over medium high heat, cook the bacon until it's tender crisp. Remove the bacon and drain on a paper towel lined plate, leaving the drippings.
  • Add in the pork and cook in batches until all sides of the cubes are browned. Remove and place on a plate. Add in the onions and saute for 6-7 minutes, or until soft. Add in the garlic and saute another 2 minutes until browned and fragrant.
  • Whisk together the broth, Worcestershire, tomato paste, rosemary and thyme. (add red wine now as well if desired).
  • Pour a small amount of the stock mixture into the bottom of the Dutch oven and deglaze by scraping the browned bits off of the bottom of the pot. Pour more stock mixture in as needed until the bottom is cleaned and the browned bits have dissolved into the liquid, then add the rest of the broth.
  • Add the pork and the bacon back into the pot.
  • Add in the vegetables and bay leaves and then stir until combined.
  • Bring the mixture to a low boil, cover and reduce the heat.
  • Cook for 40-50 minutes, until the pork is fork tender.
  • Remove and serve.

Nutrition Facts : Calories 432 kcal, Carbohydrate 40 g, Protein 28 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 76 mg, Sodium 734 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving

SAVORY PORK STEW



Savory Pork Stew image

A savory stew of pork and potatoes to warm you inside and out. Great with crusty bread or corn muffins for dipping into stew and cleaning the bowls!

Provided by Mitzy Renee

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 2h15m

Yield 8

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
2 pounds cubed pork stew meat
salt to taste
ground black pepper to taste
garlic powder to taste
2 tablespoons cornstarch, or as needed
8 red potatoes
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, diced
1 (11 ounce) can whole kernel corn
1 (14 ounce) can stewed tomatoes
1 (10.75 ounce) can cream of mushroom soup
1 ¼ cups milk
1 (14 ounce) can beef broth
1 tablespoon Italian seasoning

Steps:

  • Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
  • In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
  • Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.

Nutrition Facts : Calories 526.2 calories, Carbohydrate 52.9 g, Cholesterol 70.9 mg, Fat 22.5 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 7.3 g, Sodium 706.6 mg, Sugar 8.4 g

CREAMY PORK STEW



Creamy Pork Stew image

This creamy pork stew is one of my favorite cold weather dishes of all time. You can add squash, Brussels sprouts, cabbage, mushrooms, root vegetables--it's quite versatile. And if pork isn't your thing, this would be lovely with veal, beef, or chicken thighs. Serve on steamed rice, mashed potatoes, or noodles.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 2h15m

Yield 4

Number Of Ingredients 21

2 ½ pounds pork shoulder, cut into 2-inch chunks
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 large yellow onion, chopped
3 cloves minced garlic
2 tablespoons apple cider vinegar
½ cup apple cider or apple juice
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 ¼ cups heavy cream
¼ cup chicken broth or more as needed
1 stalk celery, sliced
1 cup sliced carrots
4 sage leaves
2 sprigs thyme
2 small sprigs fresh rosemary
1 dried bay leaf
1 pinch cayenne pepper
½ cup green peas, fresh or frozen
¼ cup matchstick-cut apple strips
1 tablespoon chopped fresh chives

Steps:

  • Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly.
  • Heat vegetable oil in pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes total time per batch. Transfer pork to a plate. Cook onions in same pot; cook and stir until they start to turn translucent and edges get brown, 3 or 4 minutes. Add garlic; cook 1 minute. Stir in apple cider and apple cider vinegar.
  • Raise heat to high. Stir in mustard and horseradish. Transfer browned pork pieces back to pot, along with accumulated juices. Pour in cream and chicken broth to cover. Add sage, thyme, rosemary, and bay leaf. Season with a pinch of salt. Bring to a simmer; reduce heat, cover, and simmer on low for 30 minutes. Add celery, carrots, black pepper and cayenne.
  • Simmer uncovered on low until meat is tender, about 1 hour. Add green peas. Simmer another 10 minutes. Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.
  • Garnish individual servings with apple strips and chopped fresh chives.

Nutrition Facts : Calories 759.9 calories, Carbohydrate 19.6 g, Cholesterol 213.8 mg, Fat 61.2 g, Fiber 3 g, Protein 32.5 g, SaturatedFat 28 g, Sodium 446.5 mg, Sugar 8 g

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