Best Shot And A Beer Pork Stew Or Tacos Recipes

RICH AUTUMN PORK STEW WITH BEER

Rich Autumn Pork Stew with Beer image

Provided by Sheila Lukins

Categories Soup/Stew Beer Onion Pork Dinner Apple Carrot Fall Noodle Simmer Boil Parade Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

2 pounds boneless pork shoulder, cut in 1 1/2-inch bits
Salt and pepper
6 tablespoons olive oil
2 medium onions, diced
4 medium carrots, diced
2 medium apples, peeled and cut into 1/2-inch pieces
2 tablespoons finely minced garlic
1 bay leaf
1 cup diced canned or fresh tomatoes
2 cups chicken broth (bouillon)
1 bottle (12 ounces) beer
2 tablespoons brown sugar
Cooked buttered egg noodles

Steps:

1. Season the pork with salt and pepper. Heat 4 tablespoons oil in a heavy casserole over medium-high heat. Brown the pork well in batches. Remove to a bowl.
2. Wipe casserole clean and heat the remaining oil over low heat. Add onions, carrots, and apples. Stir until softened, 10 minutes, adding the garlic in the last 3 minutes. Stir in remaining ingredients except noodles. Return pork and any juices to the casserole.
3. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 1/2 hours. Discard bay leaf; adjust seasonings. Serve over egg noodles in shallow bowls.

MEXICAN PORK STEW

Mexican Pork Stew image

I originally received this recipe from a friend. To add a little zip, I stirred in some green chilies. This Southwestern-style stew is super!

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

2-1/2 pounds lean boneless pork, cut into 1-inch cubes
1 garlic clove, minced
1 cup chopped onion
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 to 2 cans (4 ounces each) chopped green chilies
1 tablespoon minced fresh cilantro
2 teaspoons dried oregano
2 bay leaves
1 tablespoon cornstarch
1 tablespoon water

Steps:

In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink., In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves.

Nutrition Facts : Calories 199 calories, Fat 9g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 97mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges