pork stew

Transform this American baked bean stew into a filling no-fuss meal with pork loin steaks and shredded ham hock - it saves on the washing up, too

Smoky Pork & Boston Beans One-Pot

olive oil

garlic cloves, crushed

tbsp smoked paprika

pork loin steaks, quartered

cannellini

passata

chipotle paste

tbsp dark soft brown sugar

ham hock,

white bread

parsley,

Smoky pork & Boston beans one-pot

Heat oven to 180C/160C fan/gas 4. Mix the oil, garlic and paprika together and rub into the pork. In a large, shallow ovenproof dish, mix the cannellini beans, passata, chipotle, sugar and ham hock. Nestle the pork into the beans. Bake in the oven for 40 mins until the pork is cooked through.

Toast the bread and serve on the side. Sprinkle the parsley over the pork and beans to serve.

This Pork Stew can be made in the crockpot or on the stove and tastes amazing either way! We love that this recipes can be frozen and reheated for a quick meal later too!

Pork Stew

pork shoulder

onion

rosemary

oregano

salt and pepper

potatoes

sweet potatoes

carrots (diced)

mushrooms (sliced)

green beans (or peas)

chicken broth

tomatoes (15 ounces, undrained)

In a large pot or dutch oven, brown pork  with onions in 1 tablespoon olive oil (it doesn&#x27;t have to be cooked through). Remove from pot and set aside.

Add broth, tomatoes, and spices to pot with pork mixture. Bring to a boil, reduce heat and simmer covered for 1 hour (or until pork is fairly tender).

Add potatoes, sweet potatoes, carrots, and mushrooms. Bring to a boil, reduce heat and simmer covered for 30 minutes or until vegetables are tender.

Remove lid and stir in green beans. Thicken if desired (below) and simmer an additional 10 minutes uncovered.

My Slow Cooker Cheater Pork Stew is so easy and delicious! Just toss everything into a Crock-Pot and simmer on low for 8-10 hours. Poof! This Whole30-friendly paleo pork stew will be ready when you get home and it can be prepared in less than 10 minutes! &nbsp;

Slow Cooker Cheater Pork Stew

onions (thinly sliced)

garlic

baby carrots

Diamond Crystal kosher salt

black pepper

Sunny Paris seasoning

Red Boat fish sauce

cabbage

Marinara sauce

balsamic vinegar

Italian parsley (optional)

Slice up the onions and smash the garlic cloves. Add them with the carrots to the slow cooker liner, and season liberally with salt and pepper.

Cube the pork and toss with Sunny Paris seasoning and fish sauce. (No Sunny Paris? No problem. Just use an herb blend you like.) Add another sprinkle of salt and pepper and toss to combine.

Pile the seasoned pork on top of the onions and carrots, and tuck the cabbage wedges on top. Drizzle on the marinara sauce and some more salt and pepper.

Put on the lid and cook on low for 8-10 hours.

When the pork and veggies are fork-tender, adjust the stew for seasoning with  balsamic vinegar, salt, and pepper. Top the stew with fresh Italian parsley.

This One Pot spicy Mexican Pork Stew brimming with pork, sausage and beans is a classic hearty dish full of deep Mexican flavor and makes for a delicious and easy weeknight meal.

Mexican Pork Stew

lb pork shoulder (fat

sausage

garlic (minced)

jalapeno pepper (finely chopped)

tbsp chili powder (mild)

tsp cumin (ground)

cayenne pepper

salt (or

tsp pepper (or

oz diced tomatoes ((1 can) **)

oz beans

beef broth (or chicken broth, low sodium)

onions

cilantro (chopped)

lime wedges (for serving)

In a large Dutch oven heavy pot, heat the olive oil over medium-high heat. Add the pork and sausage and brown to render some of the fat from the meat, for about 5 to 7 minutes. Drain the fat, if preferred.

Add the onion, garlic, jalapeno pepper to the pot. Stir in the spices then add the diced tomatoes, beans and broth. Stir then cover and cook on medium-low for about 25 minutes.

Garnish with green onions and cilantro and serve with lime wedges.

https://content.jwplatform.com/videos/PldUuq9k.mp4

This One Pot spicy Mexican Pork Stew brimming with pork, sausage and beans is a classic hearty dish full of deep Mexican flavor and makes for a delicious and easy weeknight meal.

Full of meat, veggies, and flavor, Pork Stew is a hearty, delicious meal that is sure to chase away the winter chill. It&#x27;s simple to make and feeds a crowd!

pork

all-purpose flour

salt

vegetable oil

bacon, (chopped)

onion, (diced)

garlic, (minced)

celery,

white wine

beef broth

tomato paste

thyme leaves

rosemary leaves

bay leaves

prunes, (chopped)

russet potatoes, (peeled and cubed)

parsnips, (peeled and diced)

parsley, (chopped)

In a mixing bowl, toss the pork with the flour, 2 teaspoons salt, and 1 teaspoon black pepper to coat evenly, shaking off excess.

Heat 2 tablespoons of oil, over medium-high heat, in a large pot and brown pork in batches without crowding it, about 7-9 minutes. Add more oil as needed. Transfer browned meat to a bowl with a slotted spoon and set aside. Remove and discard pan drippings.

Cook the bacon in the same pot, stirring frequently until crispy. Transfer to bowl with pork.

Reduce heat to medium and saute onion, garlic, carrots, and celery, in bacon drippings, stirring occasionally, until soft.

Add wine to the pot, continue to simmer, scraping up brown bits on the bottom of the pot until liquid is almost evaporated.

Add beef broth, tomato paste, browned pork, bacon, thyme, rosemary, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer, covered for 45 minutes.

Stir in prunes, potatoes and parsnips then cover and cook for 45 minutes, stirring occasionally to prevent sticking. If you&#x27;d like the stew thinner, add more beef broth or water to achieve desired consistency. Adjust salt and pepper as needed. Ladle into individual bowls, garnish with parsley and serve.

Pork Stew is rich, hearty comfort food, that&#39;s sure to chase away the winter blues with it&#39;s tender chunks of meat and veggies in a rich and flavorful broth.

butter

thyme

carrots

celery (roughly chopped)

tomatoes (undrained)

green beans

parsley cup

cornstarch

Cut pork into 1-inch chunks (or a little larger).

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.

To thicken the stew: In a small bowl, whisk together cornstarch and water or broth with a fork until smooth. Stir in the cornstarch slurry and simmer, uncovered, for 5-10 minutes or until thickened. Stir in fresh minced parsley.

Instant Pot Spanish Pork Stew

tomatoes (chopped)

potatoes (diced)

onions (chopped)

parsnips (diced)

beef stock

salt and pepper (to taste)

Press “Sauté” and pour oil into the Instant Pot.

Add garlic, vegetables and bay leaves and saute for 2 minutes.

Add pork cubes and saute for another 2 minutes while stirring, until they are browned on each side.

Add beef stock, salt and pepper and stir well.

Close the lid and cook at high pressure for 40 minutes.

When cooking time is complete, wait for a natural pressure release.

Serve and enjoy :)

Slow-Braised Pork Leg on Rice ข้าวขาหมู (kao ka moo)

pork foot (optional)

Tbsp Golden Mountain Sauce (or sub soy sauce)

soy sauce

oyster sauce

Tbsp black soy sauce (or use dark soy sauce)

75 g palm sugar or rock sugar

cilantro roots (or 1/2 cup of roughly chopped stems)

cinnamon

star anise

Szechuan peppercorns

½ tsp white peppercorns, cracked

galangal

shiitake mushrooms

4-6 medium boiled eggs (boil for 8 minutes)

mustard greens carrots

greens,

Jasmine rice

spur chilies, chilies

sugar

White vinegar, ¼-½ cup as needed

If the pork leg still has some hair on it, burn it off with a blowtorch or shave it off with a razor. Wash and dry thoroughly.

Optional step

Sear the pork leg in a wok to brown the skin on all sides. The oil will splatter quite a bit here so if you have a splash guard, use it! If you don't, you can skip this step.

Add the pork leg and foot into a large stock pot, cover with water. Add Golden Mountain Sauce, 3 Tbsp soy sauce, 3 Tbsp oyster sauce, black soy sauce, and palm sugar. Simmer for 45 minutes.

Skim off any scum that has floated to the top, then add cinnamon, star anise, Szechuan peppercorns, white peppercorns, shiitake mushrooms, cilantro roots, garlic, and galangal. Cover and simmer for 2.5 hours or until the meat is fork tender. 20 minutes before the pork is done, add the eggs and the pickled mustard greens and simmer for 20 minutes.

Remove the pork, mustard greens, and eggs. Using a mesh skimmer, scoop out all the herbs and spices and discard; alternatively, strain the sauce through a sieve. Taste and adjust the seasoning of the sauce with more soy sauce and oyster sauce. If you want the colour to be darker, add more black soy sauce.

To serve, carve some pork from the leg and cut into bite-sized pieces. Place the pork on top of jasmine rice, along with the egg, chopped pickled mustard greens, and a little bit of blanched gai lan. Pour the sauce generously over the rice, and drizzle with some chili vinegar, if desired.

Put all ingredients into a blender, starting with 1/4 cup vinegar. Blend until smooth, adding more vinegar if needed to help it blend better.

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To make chili vinegar: 

I do make this once for a while, and every time I make it, I make a big pot that will serve a few meals. You know what, braised food will be even better the next day so it's getting better and better as we eat!

Subbed chicken thighs (bone in, skin on) and cooked the entire dish in the wok and it was fantastic. If using chicken thighs, I would recommend only about 1-1 and half hours for braising. The braising juices take me back to Bangkok. 

Thank you so much!

https://content.jwplatform.com/videos/eEIENYuT.mp4

Thai Pork Leg Stew Recipe (Kao Ka Moo) ข้าวขาหมู - Hot Thai Kitchen.mp4

This red posole recipe, also known as pozole rojo, is an easy Mexican soup that's made with chicken or pork and dried chiles. It's a soupy, stewy, satisfying sorta supper.

Red Pozole

hominy

Kosher or coarse sea salt

chickens

cilantro

ancho chiles (rinsed, stemmed, and seeded)

guajillo chiles (rinsed, stemmed, and seeded)

cumin

cloves

limes (halved)

radishes

lettuce

chile

oregano (preferably Mexican)

Tortilla chips

Refried beans ((homemade

Soak

If using dried hominy, place it in a large pot, add enough water to cover the hominy by at least 4 inches, and then toss in the head of garlic. (Don’t add salt before or during cooking or the hominy will toughen.) Bring the water to a boil and then reduce the heat, cover partially, and gently simmer over medium-low heat until the hominy has “bloomed,” or opened, 4 to 4 1/2 hours, skimming the foam from the surface and adding more water as needed. The hominy will be chewy. Remove from the heat and add 2 teaspoons salt.

If using precooked or canned hominy, dump the drained and rinsed hominy into a large pot and add 2 cups cold water.

Simmer

Place the chicken in a large pot and add enough water to cover by at least 2 inches. Add the onion, cilantro, and 1 tablespoon salt. Bring to a boil and then reduce the heat, cover partially, and gently simmer over medium-low heat until the chicken is cooked through and tender, about 40 minutes. Remove the chicken from the pot and let cool. Strain and reserve the cooking liquid.

Shred

When the chicken is cool enough to handle, remove and discard the skin and bones and shred the meat.

Warm

Return the shredded chicken and its cooking liquid to the pot along with the hominy and place over medium heat until warmed through, about 10 minutes. It should be soupy. Taste and add more salt if necessary. Remove the pot from the heat and set it aside while you make the chile purée. (You can cool the posole to room temperature, cover, and refrigerate for up to 3 days.)

Make the posole base

Soften

Place the ancho and guajillo chiles in a medium saucepan, add just enough water to cover, and bring to a boil over medium-high heat. Simmer until softened and rehydrated, about 10 minutes.

Blend

Place the chiles and 3/4 cup of their soaking liquid in a blender or food processor along with the onion, garlic, cumin, cloves, and salt and purée until smooth. Pass the purée through a fine-mesh strainer into a bowl, pressing on the solids with the back of a wooden spoon to extract as much liquid as possible. Discard the solids.

Thicken

Heat the oil in a medium saucepan over medium heat until hot but not smoking. Add the chile purée and bring to a boil, then cover partially and simmer, stirring occasionally, until thickened, 6 to 8 minutes. Remove from the heat.

Make the chile purée

Stir

Reheat the posole over medium-high heat until it comes to a gentle simmer. Stir in the chile purée and cook for 20 minutes. Taste and adjust the salt.

Serve

Ladle the red posole into bowls and pass the limes, radishes, lettuce, onion, ground chile, dried oregano, tortilla chips or tostadas, and refried beans in bowls so each diner can fancy the posole up as they like. One topping that probably ought not be optional is the lime—go ahead and squeeze it liberally over the posole. One taste of how that bright acidity rounds things out and you&#39;ll understand.

To assemble

Top 15 pork stew recipes from across the web

The most viewed pork stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smoky Pork & Boston Beans One-Pot

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Instant Pot Spanish Pork Stew

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Red Pozole

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Instant Pot Pork Stew

Black bean & meat stew - feijoada

Top 15 pork stew recipes from across the web

The most viewed pork stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoky Pork & Boston Beans One-Pot

Pork Stew

Slow Cooker Cheater Pork Stew

Mexican Pork Stew

Pork Stew

Pork Stew

Instant Pot Spanish Pork Stew

Slow-Braised Pork Leg on Rice ข้าวข...

Red Pozole

Pork Caldereta Recipe

Classic Homestyle Pork Stew

Spicy Pork Stew with Sweet Potatoes

Instant Pot Pork Stew

Instant Pot Pork Stew

Black bean & meat stew - feijoada

The most viewed pork stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine