Curried Pork Stew Recipes

Steps:

• In a large bowl, combine the pork with the cumin, salt, garam masala and cayenne. Cover and refrigerate overnight.
• Cover the split peas with boiling water to cover by 2 inches, and let soak overnight. Drain.
• Heat oven to 325 degrees.
• Heat oil in large Dutch oven over medium-high heat. Add onion and sauté for 8 minutes, or until tender and golden brown. Add cinnamon stick, garlic and jalapeño. Saute for 5 minutes, until the jalapeño is tender. Add the pork and any juices from the bowl and sauté until lightly browned all over, about 7 minutes.
• Stir in tomatoes, split peas and coconut milk and season with more salt, to taste. The pork should just be covered by liquid. If it's not, add a little water until it is. Bring to a simmer over high heat.
• Once the mixture is simmering briskly, cover Dutch oven, and place in oven for 2 to 2 1/2 hours, or until split peas are tender and pork is falling apart and cooked through.
• Meanwhile, prepare the garlic coconut oil: In a small saucepan, heat oil over medium heat. Add mustard seeds. Once they begin popping, add garlic and chiles, and fry until edges of garlic turn golden brown. Immediately remove pan from heat and reserve. (Do not allow entire garlic cloves to brown or they will taste bitter.)
• Serve warm, drizzled with garlic coconut oil and garnished with chopped cilantro.

Steps:

• Mix flour, 1 tablespoon of the curry powder and the salt in resealable plastic food-storage bag. Add pork; toss to coat. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil, stirring occasionally, until brown.
• Place onion and potatoes in 3 1/2- to 4-quart slow cooker. Top with pork and tomatoes. Mix apple juice and remaining 1 tablespoon curry powder; pour over pork.
• Cover and cook on low heat setting 8 to 9 hours or until pork and potatoes are tender.
• Stir in cauliflowerets. Cover and cook on low heat setting about 1 hour or until cauliflower is tender.

Steps:

• In a large skillet, heat oil until hot.
• Add pork cubes and brown over high heat; remove to a warm dish.
• Adding more oil if necessary, cook the onions and pepper until just softened.
• Add in the curry powder and fresh garlic; cook for 1-2 more minutes.
• Add in the crushed tomatoes with their juice, and the tomato paste.
• Stir in the broth and vinegar.
• Add in the bay leaf, salt and pepper; bring to a boil, reduce heat, simmer for 1-1/2 hours.
• Whe the meat is tender and cooked through, remove bay leaf, and add a few drops of Tabasco sauce (or more if desired).
• Serve and enjoy!

Steps:

• In a small bowl, mix seasonings. In a 6-qt. slow cooker, combine vegetables, broth and 2 teaspoons seasoning mixture. Rub remaining seasoning mixture over roast; place over vegetables. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat and vegetables are tender (a thermometer inserted in roast should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with vegetables.

Steps:

• Cut pork into 1/4 inch cubes and place in a large resealable bag with the flour, salt, and pepper, seal bag and shake pork to coat with flour mixture.
• Heat oil in a large Dutch oven or stock pot over medium high heat.
• Brown pork cubes.
• Meanwhile chop onion and bell pepper.
• Add onion, bell pepper, and garlic to pot and cook for about 5 minutes, stirring occasionally.
• Meanwhile peel and dice sweet potatoes.
• Add sweet potatoes, broth, tomatoes, and curry to pot.
• Bring to a boil, reduce heat and simmer until potatoes are tender, about 30 minutes.