Best Comfy Essentials The Best Spicy Creole Pork Stew Recipes

CREOLE PORK STEW

Creole Pork Stew image

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

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

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.

SPICY PORK STEW WITH HOMINY AND COLLARD GREENS

Spicy Pork Stew With Hominy and Collard Greens image

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

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

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

SLOW-COOKED PORK STEW

Slow-Cooked Pork Stew image

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

Ingredients

2 pork tenderloins (1 pound each), cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
2 large carrots, cut into 1/2-inch slices
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
3 cups beef broth
2 tablespoons tomato paste
1/3 cup pitted dried plums (prunes), chopped
4 garlic cloves, minced
2 bay leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1/3 cup Greek olives, optional
Chopped fresh parsley, optional
Hot cooked mashed potatoes, optional

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

COMFY ESSENTIALS: THE BEST SPICY CREOLE PORK STEW

Comfy Essentials: The BEST Spicy Creole Pork Stew image

The development of this stew goes back long time, it began many years ago at a small mom/pop restaurant a mile or two from the U of Alabama, where I was teaching some classes at the time, and finished up in the Cayman Islands. It is a long story, suffice to say it has a lot of interesting flavors and works well with pork and/or...

Provided by Andy Anderson !

Categories Other Soups

Time 1h35m

Number Of Ingredients 35

Ingredients

PLAN/PURCHASE
STAGE 1 - THE PORK STOCK
3 c chicken stock, not broth
2 c lite beer, or more stock
2 - 3 bay leaves, dried
1 1/4 lb pork, chicken, seafood, more on this later
STAGE 2 - THE ROUX
5 Tbsp sweet butter, unsalted
5 Tbsp flour, all-purpose variety
STAGE 3 - THE VEGGIES
1 stalk(s) celery, small dice
1/2 medium green or red bell pepper, small dice
1/2 medium yellow onion small dice
2 clove garlic, finely chopped
STAGE 4 - THE TOMATOES AND SPICES
14 oz crushed tomatoes with juice, 1 can
8 oz tomato sauce, 1 small can
2 Tbsp worcestershire sauce
1 Tbsp dried parsley flakes
2 tsp ground fennel
1 tsp smoked paprika
1 tsp ground cumin
1 - 2 tsp creole spice, i prefer tony chachere's
STAGE 5 - FINISHING TOUCHES
1/4 c sherry, dry variety, or to taste
lemon (or lime) juice, freshly squeezed, to taste
white pepper, freshly ground, to taste
salt, kosher variety, fine grind, to taste
OPTIONAL ITEMS
cayenne, for more heat
coconut, for a bit of island sweet
corn, fresh off the cob or frozen
thinly sliced then chopped cabbage
diced red or golden potatoes
steamed white or brown rice

Steps:

1. PREP/PREPARE
2. To make this recipe, you will need a small saucepan (for the stock), and a good pot, like a Dutch oven (for the stew).
3. I have several ways to use the base. For this recipe I am using cubed pork tenderloin. However, it works great with chicken, beef, and is amazing with seafood. If you are using seafood (shrimp, scallops, cod, etc.), then toss in some cubed taters and turn it into a spicy red chowder.
4. Homemade Worcestershire Looking for a good Worcestershire without anchovies? It is easy/peasy to make... So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
5. Can This Stew Be Frozen? Absolutely. Just place it into good single-serving containers, and it will last 4 - 6 months. Then, when you get the yearning for more, let the frozen stew sit on the counter for about an hour, and warm it up in a saucepan over low heat. I suppose you could always nuke it in the microwave. I would use low power for 2 minutes at a time until it is nice and warm.
6. Gather your ingredients (mise en place).
7. STAGE 1 - THE PORK AND STOCK
8. Place the beer, chicken stock and bay leaves into a saucepan, then bring it up to a simmer.
9. While the pot is coming up to the simmer, cube the pork into bite-size pieces.
10. Add the cubed pork and simmer until tender, about an hour or so.
11. Remove the meat from the stock and reserve; discard the bay leaves. Keep the stock warm by placing the saucepan over low heat.
12. STAGE 2 - THE ROUX
13. Add the butter to a pot, large enough to hold all the ingredients. Set heat to medium low and wait until the butter melts, and the foaming subsides. Add the flour and start whisking.
14. Continue to whisk until it begins to brown, about 8 - 10 minutes. We are making a brown roux.
15. When the roux begins to smell nutty, it is ready. Do not let it burn.
16. Whisk in the stock, abouty a quarter cup at a time, until you have a base the consistency of a good English gravy.
17. Something like this.
18. You might need a bit more, or a bit less stock. We are looking for a certain consistency, not a precise amount of stock.
19. STAGE 3 - THE VEGGIES (AND PORK)
20. Add the bell pepper, chopped celery, onions, minced garlic, and reserved pork. You will notice that in addition to cubed pork, I added slices of homemade beef sausage.
21. Gently simmer for about 10 - 12 minutes.
22. STAGE 4 - THE TOMATOES AND SPICES
23. Add the crushed tomatoes, the dry spices, and Worcestershire, then thin the base down with a bit more stock.
24. The normal consistency would be halfway between a gravy and water. However, make it anyway you wish. For example, you could leave it thick and ladle it over some steamed rice. Or, you add enough stock to make it more of a soup. You choose.
25. Continue to simmer for an additional 3 - 4 minutes.
26. STAGE 5 - FINISHING TOUCHES
27. Add the sherry, then simmer for 2 - 3 minutes.
28. Finish it off with a some freshly squeezed lemon juice, and maybe a bit more salt or pepper, to taste.
29. PLATE/PRESENT
30. Serve while nice and warm with a fresh loaf of crusty bread, and maybe ladled over some steamed white rice. Enjoy.
31. Keep the faith, and keep cooking.