CHIPOTLE PORK STEW
This recipe is adapted from a grocery store circular. Serve this with rice, guacamole, and sour cream. This would also be good in burritos.
Provided by cookiedog
Categories Stew
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large pot. Add pork and brown well on all sides.
- Add onion and garlic and cook for 5 minutes to lightly brown.
- Stir in tomatillos, chiles, chipotle peppers, broth and seasonings; bring to a boil. Reduce heat and simmer, covered, for 1 1/2 to 2 hours or until tender.
- Serve over cooked rice with guacamole and sour cream.
BRAISED PORK STEW
Pork tenderloin becomes amazingly tender in this braised stew. It's a fantastic meal for a cold winter night. -Nella Parker, Hersey, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle pork with salt and pepper; add 3 tablespoons flour and toss to coat. In a large skillet, heat oil over medium heat. Brown pork. Drain if necessary. Stir in vegetables, broth, garlic, mustard and thyme. Bring to a boil. Reduce heat; simmer, covered, until pork and vegetables are tender, 10-15 minutes., In a small bowl, mix remaining flour and water until smooth; stir into stew. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
Nutrition Facts : Calories 250 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 646mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
SMOKIN' CHIPOTLE PORK STEW
Provided by Pableaux Johnson
Categories Soup/Stew Beer Onion Pork Super Bowl Dinner Hot Pepper Fall Winter Tailgating Poker/Game Night Potluck Simmer Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Heat a large Dutch oven over medium-high heat until very hot, about two minutes. Add the oil. Add the pork and cook, in batches if necessary, until browned on all sides. Transfer the pork to a bowl and set aside.
- 2. Reduce the heat to low. Add the onions, stirring to scrape up the browned bits from the bottom of the pot. Cover with a tight-fitting lid and cook, stirring occasionally, until the onions are golden and slightly browned around the edges, about 10 minutes. Add the reserved pork, beer, chipotles, adobo sauce, cumin, salt, and pepper; stir until combined. Simmer, covered, stirring occasionally, until the pork is fork-tender, about 1 1/2 hours.
SHREDDED PORK STEW WITH SMOKY CHIPOTLE TOMATO SAUCE
Tastes like something you would get from a taqueria and it makes great leftovers. It would be great for a party because you can make it ahead and it just tastes better. I doubled the amount of pork and used this for burritos. From Lourdes Castro's Simply Mexican. (I love this Book!)
Provided by cookiedog
Categories Stew
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the Meat: Cut the pork into large chunks. Put the pork in a saucepan and fill with enough water to cover the meat by 1 inch. Add the bay leaves and crushed garlic. Bring to a boil and skim off the grayish foam that rises to the top during the first few minutes. Decrease the heat to a simmer and cook for 45 minutes, patially covered, or until the pork is tender. (I found I needed to cook the pork double the amount of time.)
- Allow the pork to cool in the stock, then drain reserving 1 cup of the stock. Shred the pork by pulling apart the fibers with two forks or your fingers. Set aside.
- Prepare the Chorizo: Heat 1 tablespoon of the olive oil in a saucepan over medium heat. Add the chorizo to the pan and cook, breaking it apart as you stir, until it achieves a golden brown color and begins to render its fat. (Don't worry if some of the chorizo sticks to the bottom of the pan.) Using a slotted spoon, remove the chorizo from the pan and set it aside.
- Brown the Main Ingredients: Add the remaining 1 tablespoon olive oil to the unwashed pan and set it over medium heat. Add the onion and remaining chopped garlic and saute until the onion begins to get limp and translucent, 3 minutes. Add the shredded pork, season with the salt, and continue sauteing for 3 more minutes. Deglaze the pan by pouring in a couple of tablespoons of the reserved pork stock and scraping the bottom of the pan with a heatproof silicone spatula.
- Finish the Stew: Add the chorizo, tomatoes, chipotles, adobo from canned chipotles, oregano, thyme leaves, and marjoram leaves to the pan. Stir well and simmer for 5 minutes. Pour in the remaining reserved pork stock and continue simmering, uncovered, for 25 minutes.
- Garnish and serve: Pour the finished stew into a large shallow bowl and garnish sprigs of cilantro. SErve with tortilla chips and Mexican crema.
Nutrition Facts : Calories 598.3, Fat 47.4, SaturatedFat 16.3, Cholesterol 120.3, Sodium 1664.4, Carbohydrate 9.4, Fiber 2.1, Sugar 4.6, Protein 32.8
HEARTY PORK STEW
This spicy slow-cooked stew from Rebecca Overy of Evanston, Wyoming combines tender chunks of pork with colorful tomatoes and green peppers. "I garnish bowls of it with chopped hard-cooked eggs and green onions," she adds.
Provided by Taste of Home
Categories Dinner
Time 8h40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8-10 hours or until meat is tender. , Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Serve in bowls with noodles. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 176 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 753mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
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