Spicy Pork Stew Recipes

Steps:

• Place pork in a shallow baking dish and pour over vinegar; turn to coat. Let stand for 15 minutes and up to 2 hours.
• Preheat oven to 350 degrees. Heat vegetable oil in a Dutch oven. Season pork with salt and pepper and, working in batches, add to Dutch oven. Cook until browned on all sides; transfer pork to a plate and set aside.
• Add onion, garlic, cocoa powder, cumin, cinnamon, cardamom, and chipotle chiles to Dutch oven. Cook until onion is soft and spices are fragrant, adding a little water if mixture begins to stick to the bottom of the pot.
• Return pork to Dutch oven; stir to combine. Add 1 cup water, sweet potatoes, and turnips; do not stir. Cover and transfer to oven. Cook until pork is tender and vegetables are soft, about 1 1/2 hours. Serve hot with rice, if desired, and garnished with tomato and cilantro.

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.

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.

Steps:

• In a large heavy dutch oven, sauté onion, garlic, and ginger in peanut oil.
• Add pork and fry over medium high heat until golden, about 5 minute.
• Add tomatoes, spices, and chicken stock.
• Cover, lower heat, and simmer 1 hour, until pork is tender.
• Add potatoes, continue cooking, covered for another 15 minutes.
• Add peas, cover, continue cooking for 5 minutes.