Best Rich Mans Pork Stew Recipes

SLOW-COOKED PORK STEW

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.

FALL-APART PORK STEW

Steps:

• Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.
• Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.
• Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.
• Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.
• Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.
• Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.

RICH MAN'S PORK STEW

Steps:

• 1. PLEASE NOTE: MURAL OF FLAVOR is a combination of blended spices using shallots, onions garlic, lemon peel, citric acid, chive & Orange peel. ADOBO is a blend of onion, garlic, black pepper, Mexican oregano, & cayenne pepper.
• 2. Season Meats with steak seasoning mixture.
• 3. Add to a large pot. Add beef and chicken broth, and enough water to cover meat. Reserving remainder of water to be added later as meat cooks down. Bring pot to a boil then lower heat and simmer for at least 1 1/2 hours, till meat is almost tender.
• 4. Add the chopped veggies and baby carrots, and continue to cook.
• 5. Sprinkle in the Adobo and Mural of flavor. Stir and continue to cook.
• 6. Add the Crushed tomatoes and tomatoe paste, stir to mix together and continue cooking about half hour longer.. Add additional liquid if needed.
• 7. Now add both boxes of Wild Brown Rice Mix, and V-8 tomato juice. Stir and continue cooking for at least 40 minutes. Perhaps longer. Lower heat setting to low and stir as needed to prevent sticking.
• 8. Add the frozen peas during the last 15 minutes of cooking. Stir until peas are done, no more than 15 minutes is all that should be needed,
• 9. Serve hearty portions with your favorite bread. Enjoy. Picture was taken before I added the peas.