Comfy Essentials The Best Spicy Creole Pork Stew Recipes

CREOLE PORK STEW

This is a recipe I found on the internet and it was different than my usual method of making stew. I never used tomato paste, worcestershire sauce, sage, oregano or bay leaves in any of my stews so I decided to try this one out. Well, let me tell you no one could have been more pleased than I was after tasting this. This will be the recipe I use from now on when I make pork stew. Be sure not to leave your roux unattended - it must be stirred constantly so it doesn't burn. If you see black flecks it's burnt and the only thing you can do is throw it out and start over or it will have a very bitter taste. If you have trouble with burning you might want to lower your fire a bit and cook it over lower heat. If you're not familiar with andouille it is a very highly smoked and seasoned sausage that adds a tremendous amount of flavor. In fact, I was amazed at the difference in the taste of the gravy after I added the pork and andouille. If you do use andouille be careful not to add too much or it will overpower your dish. One link or 1/3 lb was plenty for this dish. You can use any type of pork - I had some boneless pork chops in the freezer so I just cubed those. I would recommend using a lean cut of pork as you don't want your stew to be too greasy. When pork loins (not tenderloins) go on sale this would be the perfect opportunity to make this dish. Naturally, living in South Louisiana, we serve this over rice and a big scoop of potato salad on the side finishes it off perfectly.

Provided by Luby Luby Luby

Categories Stew

Time 3h

Yield 8 serving(s)

Number Of Ingredients 19

Creole Pork Stew image

Steps:

Season cubed pork to taste.
Heat olive oil in large heavy dutch oven over medium heat.
When oil is hot add half of the cubed pork and brown well.
Remove and brown the other half then set aside.
Add sausage to brown lightly then set aside with pork.
Add chopped onions, celery and bell pepper to dutch oven and saute until soft scraping browned bits off the bottom, about 30 minutes.
Add chicken broth and bring to a simmer.
Cook for 5 minutes.
In a large heavy stock pot heat 1/2 cup oil until hot.
Add flour, stirring quickly.
Stir roux over medium high heat until it turns a dark-reddish brown color (almost the color of milk chocolate - about 25 minutes).
Add chicken broth/vegetable mixture to roux to stop the browning process (be careful as it will splatter).
Add minced garlic, oregano, sage, worcestershire sauce, tomato paste and the remaining seasonings to taste.
Stir until the broth is incorporated into the roux.
Cover, lower heat and simmer gently for 45 minutes.
Add reserved pork and sausage and return to a simmer.
Simmer covered for 30 minutes or until pork is tender.

Ingredients

1/2 cup oil
1/2 cup flour (heaping)
2 cups onions, chopped
1 cup celery, chopped
1 tablespoon garlic, minced
1 medium green bell pepper, chopped
2 lbs boneless pork, cut in 1-inch pieces
1/3 lb andouille sausage, sliced 1/4-inch thick (1 Link)
2 tablespoons olive oil
8 cups chicken broth (2-32 Ounce containers)
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
salt
black pepper
white pepper
ground cayenne pepper

30-MINUTE SPICY PORK AND SWEET POTATO STEW

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

30-Minute Spicy Pork and Sweet Potato Stew image

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

Ingredients

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

SPICY PORK STEW WITH HOMINY AND COLLARD GREENS

I've long adored hominy, the earthy dried corn kernels you find in pozole, the chile-laced Mexican stew. When I saw dried heirloom hominy for sale online, I bought some. I knew that having it in the cupboard when a hominy craving struck was the best insurance against cheating and buying the canned version. Like dried beans, dried hominy needs a good long soak and a lengthy cooking. But there's nothing difficult about the process. Many pozole recipes call for the finished stew to be garnished with shredded cabbage. But after bingeing on cabbage recently, I decided to take a different route, and stirred slivered collard greens into the pot at the end of cooking. They turned silky and soft and offered a nice contrast to the chewy hominy, the brawny pork and the spicy thick broth.

Provided by Melissa Clark

Categories dinner, soups and stews, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 19

Spicy Pork Stew With Hominy and Collard Greens image

Steps:

Soak the hominy in plenty of water overnight. Drain.
Season the pork all over with 1 teaspoon salt and the black pepper. Heat the oil in a large pot over medium-high heat. Sear the meat in batches until well browned on all sides. Transfer to a plate.
Add the onion to the pot and cook until soft, 5 to 7 minutes. Add the garlic, chile powder, cumin, oregano, bay leaf and cinnamon. Cook 1 minute. Return pork to pot. Stir in the chipotle, hominy, beer, 6 cups water and 2 teaspoons salt. Simmer, covered, for 1 hour. Uncover and simmer for about 1 to 1 1/2 hours more till meat and hominy are tender, adding water as needed if too thick. Stir in collards for last 20 minutes. Discard bay leaf and cinnamon. Taste and adjust seasonings. Ladle into bowls; garnish with lime, cilantro, avocado and radish.

Nutrition Facts : @context http, Calories 606, UnsaturatedFat 25 grams, Carbohydrate 12 grams, Fat 43 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 803 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

1 pound dried hominy
3 pounds boneless pork butt, cut into 2-inch-square chunks
1 tablespoon kosher salt, plus more to taste
1 teaspoon black pepper
3 tablespoons peanut or safflower oil
2 yellow onions, finely chopped
4 garlic cloves, finely chopped
1 tablespoon New Mexican chile powder (or less, to taste)
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 bay leaf
1 cinnamon stick
1 chipotle in adobo sauce
1 (12-ounce) bottle lager-style beer
2 pounds collard greens (about 2 bunches), center rib removed, leaves chopped
Lime wedges, for serving
Cilantro leaves, for serving
Diced avocado, for serving
Diced radish for serving

HOT & SPICY PORK STEW

Adapted from Barbara Kafka's "Soup: A Way of Life". This is for spicy food lovers! Had this simmering on the stove while the snow came down outside. Nice blend of spices. The pasta was my addition to this recipe.

Provided by KeyWee

Categories Stew

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 16

Hot & Spicy Pork Stew image

Steps:

In a large stockpot, heat oil and brown pork on all sides.
Remove meat& set aside.
Stir in onion, garlic, herbs& spices.
Lower heat& cook for 2 minutes.
Return meat to pot.
Stir in tomatoes& stock, and bring to a boil.
Reduce heat& simmer, covered, for 2-1/2 hours.
Turn meat every 30 minutes.
Remove meat from pot& allow to cool.
Skim fat from top of stew.
Slice meat across grain into thin slices (or shred).
Return meat to pot, add beans, cooked pasta,& salt to taste.
Heat through.
Serve with sour cream, if desired.

Ingredients

2 tablespoons olive oil
3 lbs boneless pork shoulder
1 medium onion, diced
4 cloves garlic, peeled & crushed
2 tablespoons crushed red pepper flakes
2 teaspoons ground cumin
2 teaspoons ground coriander
4 teaspoons chili powder
3/4 teaspoon dried oregano
3/4 teaspoon dried marjoram
1/2 teaspoon cayenne pepper
2 cups crushed tomatoes, with juice
3 cups chicken broth
2 cans kidney beans, drained & rinsed
1 cup orzo pasta, cooked & drained
salt, to taste

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Comfy Essentials The Best Spicy Creole Pork Stew Recipes

CREOLE PORK STEW

30-MINUTE SPICY PORK AND SWEET POTATO STEW

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.

SPICY PORK STEW WITH HOMINY AND COLLARD GREENS

HOT & SPICY PORK STEW

Adapted from Barbara Kafka's "Soup: A Way of Life". This is for spicy food lovers! Had this simmering on the stove while the snow came down outside. Nice blend of spices. The pasta was my addition to this recipe.

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