SLOW-COOKED PORK STEW
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
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
SLOW-COOKED PEPPERED PORK STEW
This is a tasty and easy-to-make pork tenderloin stew. The black pepper and cumin gives a nice edge to counter the softness of the potatoes and tenderized vegetables, I think, without being too spicy. You can also use half-and-half or cream instead of water, and add 1/4 cup flour if you want a creamier broth.
Provided by Ron Williams
Categories Soups, Stews and Chili Recipes Stews Pork
Time 5h20m
Yield 4
Number Of Ingredients 15
Steps:
- Turn slow cooker to High and add a little water to coat the bottom of the pot. Add carrots and cook until nearly tender, about 1 hour.
- Add condensed soups to the carrots. Fill 1 emptied can with water and stir in until soup is as thin as a broth. Add celery, potatoes, and onion. Sprinkle in cumin, pepper, basil, garlic, mustard, and dill weed. Stir well and season with salt.
- Lay pork tenderloin on top of vegetables; cut in half if needed to fit. Cover and continue cooking on High for 4 hours. Pork should be slightly pink in the center, and an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove pork, cut into chunks, and return to the pot. Stir and simmer as desired.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 38.3 g, Cholesterol 71.4 mg, Fat 14.6 g, Fiber 7.7 g, Protein 26.1 g, SaturatedFat 4 g, Sodium 1340.2 mg, Sugar 12.2 g
SLOW-COOKED PORK STEW
Always on the lookout for another tasty crockpot recipe, in trying this recipe, I was attracted by C. Barber's comment that "The pork and vegetables in this dish taste best when cooked slowly. The meat becomes so tender you can tear it with a fork." Sounded good to me! And I was not disappointed. The recipe I have posted here has been adapted from C. Barber's recipe in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Vary the vegetables - and adjust the quantity of garlic - to suit your taste preferences.
Provided by bluemoon downunder
Categories Stew
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place the pork in a crock pot, and add the carrots, potatoes, parsnips, onions, leeks, garlic, spinach, pepper, thyme and salt.
- In a medium bowl, combine the vegetable juice, brown sugar, mustard and tapioca.
- Pour it over the pork and vegetables.
- Cover and cook on low for 6 hours or on high for 4 hours.
- Note accompanying the original recipe: This recipe can also be cooked in a large casserole dish. Cover tightly and bake at 135ºC/275ºF/gas 1 for 5 hours without disturbing.
- My Note: When I first came across this recipe, the reference to tapioca made me more than a little dubious. It sounded just a bit too nineteenth century, somehow smacking of grim British boarding school meals. Or something like that. Tapioca was an ingredient I had NEVER used, so I checked it out on the internet and learnt courtesy of Encyclopedia Britannica, that it (tapioca) was probably first harvested by the Mayans. And the sheer mystique of THAT connection was enough for me to give the recipe a try. I still haven't used tapioca in any other way, but I'm glad to have found this recipe. Tapioca and all!
Nutrition Facts : Calories 481.6, Fat 15.3, SaturatedFat 5.4, Cholesterol 122.6, Sodium 737.6, Carbohydrate 37.5, Fiber 6.1, Sugar 11.9, Protein 48.4
SLOW-COOKED PORK STEW WITH DUMPLINGS
Add homemade dumplings with stuffing mix to your pork stew for a savory dish. Our Slow-Cooked Pork Stew with Dumplings is perfect for a cold night.
Provided by My Food and Family
Categories Home
Time 9h
Yield 8 servings, 1-1/2 cups each
Number Of Ingredients 11
Steps:
- Combine first 6 ingredients in slow cooker; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 hours). Discard bay leaves.
- Mix eggs, stuffing mix and water; shape into 8 balls. Add cream cheese spread to slow cooker; stir until melted. Gently stir in stuffing balls; cook, covered, on HIGH 30 min.
- Turn off slow cooker. Let stand 15 min. Serve stew and dumplings topped with chives.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 125 mg, Sodium 670 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 6 g, Protein 28 g
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