Best Pork And Red Pepper Soup Recipes

QUICK PORK STEW WITH PEPPERS AND TOMATOES

Quick Pork Stew With Peppers and Tomatoes image

This is a pretty, quick and tasty stew. I like to serve it over egg noodles and topped with parmesan cheese. If I'm in the mood for spicy and smokey, I add one or two finely chopped chipotles with some of the adobo sauce when I add the tomatoes.

Provided by Karens Krazy Kitchen

Categories Stew

Time 1h

Yield 1 stew, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs boneless pork loin, cut into 1 inch pieces
2 teaspoons kosher salt
1 teaspoon pepper, freshly ground
2 tablespoons olive oil
1 medium onion, chopped
2 large bell peppers, red and yellow if you can find them, cut into one half inch squares
4 garlic cloves, chopped
1 (28 ounce) can whole tomatoes, hand squeezed and juices retained
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped

Steps:

Trim fat from pork and season with salt and pepper.
Heat olive oil in a heavy bottomed pot over medium high heat.
Add the pork and cook for about 3 minutes, turning until browned on all sides.
Reduce the heat to medium, add the onion and peppers and cook for about 5 minutes, or until onions have softened.
Add the garlic after the onions and peppers have cooked for 2 minutes.
Stir in the tomatoes and bring to a boil.
Reduce heat to low, cover and simmer for 30 minutes.
Taste it once simmering and adjust the salt and pepper to suite you taste.
Add the chopped basil and parsley, stir once and serve.
Note: If using dried basil and parsley, add to the pot when you add the tomatoes.
Enjoy!

PORK AND PEPPER STEW

Pork and Pepper Stew image

A spicy stew made with pork tenderloin and 4 types of peppers. A family favorite that is best served over rice.

Provided by Linda

Categories Soups, Stews and Chili Recipes Stews Pork

Time 2h

Yield 6

Number Of Ingredients 15

Ingredients

¼ cup bacon grease
2 pounds pork tenderloin, cut into 1/2 inch strips
¼ cup butter
3 onions, thinly sliced
2 tablespoons all-purpose flour
3 tablespoons paprika
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
2 fresh jalapeno peppers, sliced into rings
1 cup beef stock
3 tablespoons tomato paste
2 large cloves garlic, peeled and minced
1 teaspoon salt
1 bay leaf

Steps:

Heat bacon grease in a large pot over medium heat. Stir in the pork, and cook until evenly browned. Remove pork and liquid from the pot, and set aside.
In the large pot, melt the butter over medium heat, and saute the onions until tender and lightly browned. Mix in the flour and paprika, and, stirring constantly, cook until thickened.
Mix pork, green bell pepper, red bell pepper, yellow bell pepper, and jalapeno peppers into the pot. Stir in the beef stock, tomato paste, garlic, salt, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 1 to 1 1/2 hours, stirring occasionally.

Nutrition Facts : Calories 408.4 calories, Carbohydrate 14.8 g, Cholesterol 128 mg, Fat 23.7 g, Fiber 3.7 g, Protein 34.2 g, SaturatedFat 10.7 g, Sodium 736.7 mg, Sugar 5.6 g

PORK AND GREEN PEPPER STEW

Pork and Green Pepper Stew image

Provided by Aida Mollenkamp

Categories main-dish

Time 1h43m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/3 cup all-purpose flour
1 tablespoon kosher salt, plus more for seasoning
1/4 teaspoon black pepper, plus more for seasoning
2 pounds boneless pork shoulder, cut into 1-inch pieces
3 tablespoons vegetable oil
2 medium yellow onions, roughly chopped
2 medium green bell peppers, roughly chopped
2 medium cloves garlic, finely chopped
2 tablespoons finely chopped fresh oregano leaves
1 quart (4 cups) low-sodium chicken broth
1 (12 ounce) bottle beer (preferably a lager)
2 teaspoons packed light brown sugar
1 medium bay leaf

Steps:

Combine flour, salt and pepper in a shallow dish or large plastic bag. Add pork and toss to coat.
Heat oil in a 3 to 4-quart Dutch oven or heavy-bottomed saucepan over medium-high heat. When oil shimmers, add half of pork (be sure to shake off excess flour before adding) and cook until brown on all sides, about 5 to 7 minutes. Remove to a plate and repeat with remaining meat.
Discard all but about 1 tablespoon of the drippings, return pot to stove, and add onions, peppers, garlic, and oregano. Season with salt and freshly ground black pepper and cook, until golden, about 3 to 5 minutes.
Stir in remaining ingredients and bring to a boil. Reduce heat to low, cover, and let simmer until meat is fork tender, about 1 1/2 hours. Serve.