Chili Braised Pork With Green Beans And Mashed Sweet Potatoes Recipes

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ITALIAN PORK WITH MASHED SWEET POTATOES



Italian Pork with Mashed Sweet Potatoes image

This simple Italian-inspired recipe combines pork shoulder with aromatic fennel. As the pork cooks, its juices drip down to flavor the sweet potatoes that are nestled in the bottom of the slow cooker. Serve with steamed green beans for a complete meal.

Provided by EatingWell Test Kitchen

Categories     Diabetic Pork Recipes

Time 4h20m

Number Of Ingredients 9

1 teaspoon fennel seeds, crushed
½ teaspoon dried oregano, crushed
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground pepper
1 (1 1/2 to 2 pound) boneless pork shoulder roast
1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 cup reduced-sodium chicken broth

Steps:

  • Combine fennel seeds, oregano, garlic powder, paprika, salt, and pepper in a small bowl. Trim fat from meat. Sprinkle the fennel seed mixture evenly over the meat; rub in with your fingers. If necessary, cut the meat to fit into a 3 1/2- or 4-quart slow cooker (see Tip). Set aside.
  • Place sweet potatoes in the cooker. Add the meat. Pour broth over mixture in the cooker.
  • Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
  • Remove the meat from the cooker, reserving cooking juices. Slice the meat. Using a slotted spoon, transfer the sweet potatoes to a medium bowl. Use a potato masher to mash the sweet potatoes, adding enough of the cooking juices, if necessary, to moisten. Serve the meat with the mashed sweet potatoes.

Nutrition Facts : Calories 340.7 calories, Carbohydrate 23.8 g, Cholesterol 110.1 mg, Fat 10 g, Fiber 3.8 g, Protein 36.3 g, SaturatedFat 3.6 g, Sodium 490.4 mg, Sugar 5.1 g

CHILI-BRAISED PORK WITH GREEN BEANS AND MASHED SWEET POTATOES



Chili-Braised Pork with Green Beans and Mashed Sweet Potatoes image

Boneless country-style pork ribs can vary in size and shape. Keep in mind that the thicker the pork is, the longer it will take to cook and become tender.

Provided by Martha Stewart

Categories     Pork Recipes

Time 1h

Number Of Ingredients 11

1 1/2 pounds boneless country-style pork ribs, patted dry
Coarse salt and ground pepper
3 teaspoons extra-virgin olive oil
1 3/4 cups low-sodium chicken broth
3 tablespoons all-purpose flour
Chili powder
2 sweet potatoes (1 pound), peeled and cut into 1-inch pieces
1/2 cup sour cream
2 teaspoons sugar
3 garlic cloves, thinly sliced
1 pound green beans, trimmed

Steps:

  • Season pork with salt and pepper. In a large straight-sided skillet, heat 1 teaspoon oil over medium-high. Add pork and cook until browned on both sides, about 7 minutes total. Whisk together broth, flour, and 1/2 teaspoon chili powder and add to skillet. Bring liquid to a boil; reduce to a rapid simmer, cover, and cook 30 minutes. Uncover and cook until pork is tender and sauce is thickened, about 20 minutes.
  • Meanwhile, in a medium pot, bring sweet potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until tender when pierced with a knife, 20 minutes. Drain potatoes and return to pot; mash until fluffy and almost smooth. Stir in sour cream and sugar, season with salt and pepper, and keep warm over low heat.
  • In a large skillet, heat 2 teaspoons oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add green beans and 1/4 cup water, cover, and cook 3 minutes. Uncover and cook, stirring occasionally, until crisp-tender and water is evaporated, 2 minutes. Season with salt and pepper and serve with pork, sauce, and sweet potatoes sprinkled with chili powder.

Nutrition Facts : Calories 776 g, Fat 48 g, Fiber 8 g, Protein 45 g, SaturatedFat 19 g

BRAISED PORK GREEN CHILI



Braised Pork Green Chili image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 8 portions

Number Of Ingredients 8

1/2 cup unsalted butter
3/4 cup all-purpose flour
1/2 gallon chicken stock
2 pounds braised pork butt, shredded
2 cups roasted, seeded and diced green chiles
2 tablespoons Cajun spice
2 tablespoons fresh parsley leaves, minced
1 cup medium-diced tomatoes

Steps:

  • Over medium heat in a medium saucepan, heat the butter until melted. Then reduce the heat to low and slowly whisk in the flour to create a roux. Continue to cook until the butter has been absorbed into the flour and is a smooth consistency.
  • Once the roux has cooked, return the mixture to medium-high heat. Add the stock and allow to simmer, whisking throughout the cooking process. Once simmered and thickened, 8 to 10 minutes, add the pork, chiles, spice and parsley. Allow this to cook for an additional 20 minutes, with reduced heat to medium-low. Finally, add the tomatoes and cook for a final 10 minutes. Taste and adjust spice to preference.

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