SLOW-COOKER PORK STEW
Provided by Food Network Kitchen
Time 8h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
- Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
- Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.
Nutrition Facts : Calories 634, Fat 29 grams, SaturatedFat 10 grams, Cholesterol 210 milligrams, Sodium 601 milligrams, Carbohydrate 30 grams, Fiber 5 grams, Protein 61 grams
PORK AND CIDER STEW
This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt) and chicken thighs. Midweek? A meat-free menu to lighten things up.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Sprinkle the meat with salt and pepper and lightly dredge in flour. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and remove to a plate, adding a little additional oil when necessary. When all of the meat is browned and set aside, add the butter to the Dutch oven to melt. When the butter foams, add the celery, carrots, onions, bay leaf, herb bundle, some salt and pepper and the caraway seeds. Stir to combine and sweat the vegetables for a few minutes. Add the cider and vinegar, and reduce by half. Add the stock and then return the pork to the Dutch oven. Cover and cook about 1 hour over low heat or in an oven preheated to 325 degrees F.
- Stir in the potatoes and apples and continue to cook until the pork is tender, 30 to 40 minutes.
- Cool and store for a make-ahead meal. Reheat over moderate heat and garnish with celery tops to serve.
GOOD OL' SOUTHERN PORK STEW
Just made this one for dinner tonight. I made it a few weeks ago and my husband requested a repeat. The funny part is that he hates to eat pork, and he doesn't even realize he is eating sweet potatoes. He is a very picky eater so when he requests something that tastes this good I can't wait to make it for him. This is another of my accidental recipes that worked out beautiful. I was planning on preparing beef stew for a luncheon I was attending the next day. To my surprise the steaks I had bought to make it with were missing. So in a last minute panic I decided to use pork as a substitute and prayed for the best. Wow, I got lucky it was one of those mistakes that just so happens to melt in your mouth... I just kept getting requests for my recipe of Good Ol' Souther Pork Stew. I hope you enjoy this as we have. The funny part is I make my beef stew the same way just with beef instead of pork. I like to use the crock pot for this recipe. Its great to just throw in the pot in the morning and then come home to it after a long day.
Provided by Cookiemom
Categories Stew
Time 5h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- I like to use my crock pot for this recipe. I know it can easily be converted to a large pot on the stove. I am giving the prep and cook time for a crock pot. My family eats this with corn bread it was just made to go together. You can use crackers but trust me the corn bread is perfect with it.
- Place beef broth, boullion cubes, boneless pork chops, vegetables, vinegar, and spices into the crock pot. Topping it off with the water and then the chunks of butter. Put the lid on and walk away.
- Turn the crock pot to high and cook for approximately 5 hours, longer if your not going to be home that soon it won't hurt it.
Nutrition Facts : Calories 374.6, Fat 18.6, SaturatedFat 9.8, Cholesterol 92.8, Sodium 965.6, Carbohydrate 27.4, Fiber 4, Sugar 3.9, Protein 24.1
INSTANT POT PORK STEW WITH RED WINE AND OLIVES
Pork shoulder is one of the most glorious things to cook in an electric pressure cooker. The meat becomes velvety and suffused with rich, brawny juices. Here, red wine, tomatoes, rosemary and sage perfume the pork, while olives, stirred in at the end, give it brightness. This stew is even better cooked a day or two ahead, giving the flavors time to meld. Making it in advance also gives the fat a chance to solidify, so it's easy to remove before reheating. Then, if you like, you can reheat the stew in the electric pressure cooker using the sauté setting. Serve this over polenta or rice, or with good bread, to soak up the meaty sauce.
Provided by Melissa Clark
Categories meat, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Season the pork all over with the salt and pepper. In a large bowl, combine the pork, garlic, rosemary, sage and red-pepper flakes.
- In a small dry skillet, toast the coriander seeds until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and coarsely crush (or do this on a cutting board with the side of a heavy knife). Add crushed seeds to the pork and toss well. Refrigerate for at least 30 minutes or overnight.
- Set the pressure cooker to the sauté function on medium. Add 1 tablespoon oil and let it get hot for a few seconds, then add enough pork chunks to fit comfortably in one layer with a little space around each piece. Let brown for 2 to 3 minutes per side, then transfer the cubes to a plate. Add a little more oil if the pot looks dry and continue browning the rest of the pork.
- Add the wine to the pot and let simmer, scraping the browned bits from the bottom, until it reduces by half, about 2 minutes. Using kitchen shears or your hands, break the tomatoes into pieces and add them, along with their liquid, to the pot. Return pork to the pot, stir in carrots and 1/2 cup water.
- Seal the pot and cook on high pressure for 45 minutes. Let the pressure release naturally.
- Using a slotted spoon, transfer pork to a serving platter. Use a fat separator to separate the fat from the juices, or just spoon the fat off the top. (There may be a lot of fat.) If the sauce seems thin, use the sauté function to simmer it until it thickens. Stir in olives, then taste the sauce and add more salt, if you like.
- Spoon the sauce over the pork, then top with chopped parsley or basil and serve.
SLUM GULLION (THICK PORK STEW)
This is something my mother made for us when I was a kid. I have no idea where she got the recipe, nor why she called it Slum Gullion. I adapted it a bit. It's easy, easily adaptable and full of good stuff! I'm afraid it doesn't look beautiful, but you can't beat the goodness!
Provided by DivaDiane
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown the pork sausage and the chopped onion in a large pot. No need to add oil for frying.
- Add the carrots, celery and potatoes, and mushrooms. Sautee for 5 minutes.
- Add creamed corn, sage and 1 cup of broth. Simmer for 20 minutes or until veggies are tender.
- Add remaining vegetables and simmer until tender.
- Add more broth if mixture gets too thick.
Nutrition Facts : Calories 744.1, Fat 26.3, SaturatedFat 9.4, Cholesterol 107.9, Sodium 1132.5, Carbohydrate 91.8, Fiber 13.1, Sugar 12.6, Protein 41.9
SLOW-COOKED PORK STEW
Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. -Nancy Elliott, Houston, Texas
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.
Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
More about "good ol southern pork stew recipes"
PORK STEW (TENDER AND FLAVORFUL)
From yellowblissroad.com
4.9/5 (12)Total Time 1 hr 50 minsCategory DinnerCalories 336 per serving
- Heat a large soup pot or dutch oven on the stove over medium-high heat. Melt 1 tablespoon each oil and butter. Add pork, onions and celery and brown for several minutes on all sides; pork does not have to be cooked all the way through.
- Add spices and bay leaves and cook for about a minute, then add broth and tomatoes (with the juice). Bring to a boil, reduce heat to low and simmer for about an hour or until pork is tender.
- Add potatoes, carrots, and green beans to the stew and bring to a boil. Reduce the heat to low again and cover. Simmer for an additional 15-20 minutes or until vegetables are tender and broth is slightly thickened.
DEEP SOUTH DISH: SOUTHERN BBQ PORK …
From deepsouthdish.com
Servings 4-6Total Time 45 minsEstimated Reading Time 7 mins
PORK STEW {THICK + HEARTY!} GONNA WANT …
From gonnawantseconds.com
PORK STEW {HEARTY AND TENDER} - SPEND …
From spendwithpennies.com
HOMESTYLE PORK & VEGETABLE STEW RECIPE
From landolakes.com
OUR 15 BEST STEW RECIPES OF ALL TIME ARE THE …
From allrecipes.com
CLASSIC PORK STEW RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 1 hr 45 minsCategory Healthy Stew RecipesCalories 391 per serving
SOUTHWEST PORK STEW RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 20 mins
CLASSIC HOMESTYLE PORK STEW - THE KITCHEN MAGPIE
From thekitchenmagpie.com
PORK STEW RECIPE (EASY & HEARTY!) - WHOLESOME YUM
From wholesomeyum.com
PORK STEW SOUTHERN STYLE - RECIPE - COOKS.COM
From cooks.com
SOUTHERN PORK STEW RECIPE - SMITHFIELDCULINARY.COM
From smithfieldculinary.com
EASY STOVETOP PORK STEW - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
You'll also love