Sweet Pork Stew Recipes

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SWEET POTATO PORK STEW



Sweet Potato Pork Stew image

I'm an avid recipe collector and have fun trying new dishes. Fortunately, my family doesn't mind experimenting with new tastes. Everyone loves the blend of flavors in this stew.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

2 pounds boneless pork, trimmed and cut into 1-inch cubes
3 tablespoons Dijon mustard
1/2 cup all-purpose flour
3 tablespoons brown sugar
3 tablespoons canola oil
2 garlic cloves, minced
2-1/3 cups chicken broth
4 to 5 small onions, quartered
2 medium sweet potatoes, peeled and cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced fresh parsley

Steps:

  • In a large bowl, toss pork with mustard until lightly coated. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat. , In a Dutch oven over medium-high heat, brown pork in oil. Add garlic; cook 1 minute longer. Add broth; bring to a boil. Scrape bottom of skillet to loosen any browned bits. Reduce heat; cover and simmer for 30 minutes or until pork is no longer pink., Add the onions, sweet potatoes, salt and pepper; cover and simmer 30 minutes more or until the pork and potatoes are tender. Stir in parsley.

Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 624mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 2g fiber), Protein 25g protein.

SWEET PORK STEW



Sweet Pork Stew image

I found this recipe in a Life magazine a few years ago. As the article says, it is just as good with a glass of wine and guests as it is with a cold beer in front of the TV.

Provided by BreadnButter

Categories     Clear Soup

Time 33m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 lbs boneless pork shoulder, cut into 1-inch pieces
salt and pepper
2 tablespoons extra virgin olive oil, separated
1 1/2 cups onions, chopped
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
2 whole garlic cloves, peeled
3 cups beef broth
2 potatoes, scrubbed and chopped into 1/2 in cubes
1 tablespoon fresh basil, chopped
1 bay leaf
1 cup red wine

Steps:

  • Season meat with S/P. Heat 3-4 quart saute pan over med-high heat. Add 1 tablespoons EVOO, and swirl to coat the bottom of the pan. When the oil is hot, add the meat and brown it deeply on all sides (7-10 minutes). Remove from heat and let sit on a plate.
  • Add remaining oil, onions, carrots, celery and garlic cloves. Saute stirring frequently, until veggies are just beginning to soften (about 4 minutes).
  • Return meat to the pan, and add broth, potatoes, basil and bay leaf. Bring broth to a boil, then reduce heat to med-low. Add wine. Let simmer for 10 minutes, then reduce heat to low.
  • Cook over low heat for 3 hours. Taste periodically, add S/P if needed. After removing heat, discard bay leaf, and serve hot.

Nutrition Facts : Calories 745.3, Fat 50.8, SaturatedFat 16.7, Cholesterol 161.2, Sodium 650.8, Carbohydrate 21.4, Fiber 3.6, Sugar 4.5, Protein 41.7

SAVORY AND SWEET PORK STEW WITH ANCHO CHILES



Savory and Sweet Pork Stew with Ancho Chiles image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 18

1 medium red onion, sliced
Juice of 2 limes
Salt and freshly ground pepper
5 or 6 dried ancho chiles, stemmed and seeded
4 cups chicken stock
1/2 cup blanched whole almonds
1/2 cup unsalted peanuts
1 tablespoon unsweetened dark cocoa powder
1/2 teaspoon ground cloves
3 to 4 cloves garlic, grated or made into a paste
1 small yellow onion, chopped
Handful of raisins
2 pounds pork shoulder, cut into bite-size cubes
About 2 tablespoons vegetable or peanut oil, plus more for drizzling
2 large bay leaves
1 cinnamon stick
12 flour or corn tortillas
Queso fresco or Cotija cheese, crumbled

Steps:

  • Separate the red onions into rings and place in a small plastic container. Dress with the lime juice and season with salt and pepper. Cover and store in the refrigerator.
  • Place the ancho chiles in a pot and cover with the chicken stock. Turn on the heat and warm the stock to reconstitute the chiles, 10 minutes or so.
  • Meanwhile, in a large Dutch oven, toast the almonds and peanuts over medium heat until browned. Transfer the nuts to a food processor. Reserve the pot. Add the ancho chiles with the stock to the food processor along with the cocoa powder, cloves, garlic, yellow onions and raisins. Season with salt and pepper. Puree until smooth. (You may need to do this in two batches.)
  • Pat the pork dry and heat a thin layer of oil in the Dutch oven over medium-high heat. Sprinkle the pork with salt and pepper, then brown in two batches, adding more oil between batches as needed. Return all the pork to the pot and pour the ancho sauce over it. Bring the mixture to a boil and add the bay leaves and cinnamon stick. Reduce the heat to a simmer and cook until the pork is very tender, 1 hour 15 minutes to 1 1/2 hours (depending on how large you cubed the meat).
  • Warm or char the tortillas. Serve the stew with the lime-pickled onions, crumbled cheese and the tortillas.
  • Cook's Note: If you are not serving the pork immediately, cool and store it in the refrigerator. Reheat over medium heat.

SWEET GINGER PORK STEW



Sweet Ginger Pork Stew image

I had a few ingredients left in the refrigerator that neeeded clearing out....This recipe was the result of that. It was so good my husband told me to write it down immediately. Here goes...

Provided by Justa Cook

Categories     Stew

Time 1h50m

Yield 10-12 serving(s)

Number Of Ingredients 20

1/2 lb bacon, chopped
3 lbs pork shoulder, cubed 1-inchX1-inch
1 large onion, chopped
5 garlic cloves, smashed
3 teaspoons gingerroot, grated
2 cups pumpkin flesh, shredded
2 cups turnips, diced
2 cups carrots, sliced 1/4-inch coins
2 cups beef stock
1/4 cup brown sugar
1/4 cup honey
1 teaspoon nutmeg
1/2 teaspoon cardamom
2 bay leaves
1 teaspoon orange zest
1 orange, Juice of
3 cups potatoes, diced
2 cups sliced frozen green beans or 2 cups peas
1/2 cup parsley, minced
salt and pepper

Steps:

  • In large stock pot, render fat from bacon -cooking on med low - remove bacon from pot using slotted spoon, set aside. Brown Pork in bacon fat in small batches, remove pork from pot using slotted spoon.
  • Pour off excessive drippings from pot (leaving some for deglazing). Add Onion, Garlic, and Ginger. Saute. Once onions have started to brown stir in Pumpkin, turnip ,Carrots. Pour in 1/2 beef stock to finish deglazing pot. Stir well.
  • Add remainder of Beef stock, Brown sugar, Honey, nutmeg, cardemom, Bayleaves, Orange zest, and the juice of an orange. Allow to simmer on low covered for 1 hour. stirring occaisionally.
  • Add Potatoes. Allow to simmer for an additional 1/2 hour.
  • Stir in Sliced green beans or peas, parsley, and salt and pepper to taste. Because I personally don't like mushy beans or peas I turn off the stew here. But you may cook for an additional 15 minutes.

Nutrition Facts : Calories 552.8, Fat 35.1, SaturatedFat 12.1, Cholesterol 112, Sodium 498.5, Carbohydrate 30.2, Fiber 3.8, Sugar 17.2, Protein 28.9

30-MINUTE SPICY PORK AND SWEET POTATO STEW



30-Minute Spicy Pork and Sweet Potato Stew image

Spicy, smoky chipotle chiles and chili powder add long-cooked flavor to this quick pork stew. To save time and use less fat, only the pork is browned in oil, while the onions get pureed with tomatoes, garlic and the chile to make the broth.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup canned unsalted diced tomatoes
1 medium white onion, quartered
2 cloves garlic
1/2 chipotle in adobo sauce, plus 1 tablespoon of the sauce
2 tablespoons vegetable oil
1 large pork tenderloin, trimmed and cut into 1-inch chunks (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon chili powder
One 8-ounce sweet potato, peeled and cut into 1/2-inch chunks
2 cups low-sodium chicken broth
1 tablespoon pickled jalapenos
1 cup 2 percent Greek yogurt
1/4 medium head red cabbage
1 medium Haas avocado
1 lime
1/2 cup loosely packed fresh cilantro
Eight 6-inch corn tortillas, warmed

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.

Nutrition Facts : Calories 570 calorie, Fat 21 grams, SaturatedFat 4.5 grams, Cholesterol 115 milligrams, Sodium 920 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 48 grams, Sugar 10 grams

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