Porky Potatoy Beard Yogurt 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.

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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