Pork and Squash Stew

Pork and Squash Stew

 

• 1-1/2 pounds boneless pork shoulder roast

• 2 tablespoons cooking oil

• 1-1/2 pounds winter squash, such as butternut, hubbard or acorn, peeled and cut into 1-inch pieces

• 1/2 cup sliced onion

• 1/2 cup dried apricots

• 2 tablespoons raisins

• 3 tablespoons instant flour or 1/4 cup packaged instant mashed potato flakes

• 1 tablespoon packed brown sugar

• 3/4 teaspoon pumpkin pie spice

• 1/4 teaspoon salt

• 1 14-ounce can chicken broth

• 1 tablespoon bottled steak sauce

 

1. Trim fat from pork. Cut pork into 1-inch pieces. In a large skillet brown pork, half at a time, in hot oil about 5 minutes. Drain off fat.

 

2. In a 3-1/2 or 4-quart slow cooker place squash, onion, apricots, and raisins. Add pork. Sprinkle with instant flour, brown sugar, pumpkin pie spice and salt. Combine chicken broth and steak sauce; pour over meat.

 

3. Cover, cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir gently before serving. Makes 4 servings.

Makes 4 servings.

Ginger pork and rice

Ginger pork and rice

 

3 cups of fat free beef broth

3 tbsp. of olive oil or vegetable oil

1 pound of centre cut pork chops, cut into ½ inch cubes

4 cloves of garlic

¼ cup of apple juice

1 tbsp. of soy sauce

1 tbsp. minced gingerroot

2 tbsp. of cornstarch

¼ cup of water

1 cup of basmati rice (or long grain rice)

fresh parsley for garnish

 

In a non-stick frying pan, add olive oil and pork and cook until brown, about 5 minutes. Remove and place in crock pot. Add 1 cup of broth, apple juice, soy sauce, garlic and gingerroot. Cover and cook on low until pork is cooked through and tender, about 6 hours.

 

Combine the water and cornstarch in a small measuring cup. Pour into the pork mixture. Cook, stirring, until slightly thickened, about 5 to 10 minutes.

 

In a 3 liter pot, bring remaining 2 cups of broth to a boil. Stir in rice, reduce the heat and cook until the rice is tender and liquid has been absorbed, about 20 minutes. Place rice on 4 plates and top with pork mixture. Garnish with the parsley.

Santa Fe Stew

Santa Fe Stew

1 pound boneless pork butt, cubed
2 tablespoons vegetable oil
1 cup Masa Harina (corn flour) or flour
1 teaspoon Gebhardt’s Chili Powder
2 cans (14.5 oz.) chicken broth (or 1 chicken and 1 beef)
2 teaspoons ground cumin
1 teaspoon salt
1 chopped onion
1 can(4 oz.) Ortega Diced Green Chiles
2 cups diced potatoes
2 cups sliced carrots
1 can (11 oz.) Green Giant Mexicorn
2 tablespoons cornstarch

Heat the oil in a large skillet. Mix the Masa Harina with the
chili powder. Dredge the pork in the Masa mixture and brown in
the oil. Put the meat in a crock pot. Add the broth, cumin,
salt, onion and chiles. Cook on high for a couple of hours. Add
the potatoes and carrots and cook for another couple of hours.
Add the Mexicorn. Mix the cornstarch with a 1/4 cup of water,
add to the stew. Cook uncovered for 20 minutes, the stew should
thicken nicely.

Pace Salsa Verde Pork & Pepper Stew

Pace Salsa Verde Pork & Pepper Stew

Prep: 15 minutes

Cook : 5 hours

Makes: 6 servings

2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces

1/2 cup all-purpose flour

2 tablespoons vegetable oil

1 jar (16 ounces) Pace Salsa Verde

2 large red and/or green peppers, diced (about 2 cups)

3 large carrots, thickly sliced (about 1 1/2 cups)

Chopped fresh cilantro leaves

Hot cooked rice

Place the pork into a large bowl. Add the flour and toss to coat.

Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook in 2 batches until it’s well browned.

Stir the pork, salsa, peppers and carrots in a 6-quart slow cooker.

Cover and cook on high for 4 to 5 hours or until the pork is fork-tender. Sprinkle with the cilantro and serve with the rice.

Portobello and Maple Pork Stew

 

Portobello and Maple Pork Stew

 

Prep Time: 5 min

Cook Time: 1 hrs 45 min

Yield: 6

 

2	tablespoons Crisco® Pure Canola Oil
OR	Crisco® Original No-Stick Cooking Spray, if using slow cooker
2	pounds pork shoulder, trimmed and cut into 3/4-inch cubes
1 1/2	cups coarsely chopped yellow onions
1/4	cup Pillsbury BEST® All Purpose Flour
2	teaspoons ground sage
1 (5/8 oz.)	packet Pillsbury® Brown Gravy Mix
1/3	cup Hungry Jack® Microwave Ready Butter Flavored Syrup
2	cups water
1 (8 oz.)	package sliced baby portobello mushrooms or white mushrooms
	Hot cooked egg noodles (optional)

 

	STOVETOP METHOD
1.	HEAT oil in Dutch Oven over medium high heat until shimmering. Season meat with salt and pepper. Brown meat in two batches. Remove to plate. Cook and stir onions, adding more oil if necessary, just until soft. Return meat to pot.
2.	STIR in flour, sage, gravy mix, syrup and water. Bring stew to a boil. Reduce to a simmer. Cover and simmer 1 hour, stirring occasionally. Stir in mushrooms, continuing to simmer until meat is fork-tender. Stir to combine gravy and serve over hot cooked egg noodles, if desired.
	SLOW COOKER METHOD
1.	OMIT the oil. Instead, spray slow cooker with no-stick cooking spray.
2.	SEASON meat cubes with salt and pepper. Place meat, onions, flour, sage, gravy mix, syrup, water and mushrooms in slow cooker. Stir to combine.
3.	COVER and cook on LOW 6 to 8 hours or until meat is fork-tender. Stir to combine gravy. Serve over hot cooked egg noodles, if desired.

 

Pork and Apple Stew

Pork and Apple Stew

Makes 4 servings

1 pound boneless pork (loin, tenderloin or shoulder roast), cut in 1-inch cubes
1 onion, sliced
2 cloves garlic, minced (or 2 teaspoons bottled minced garlic)
1 teaspoon thyme
1/2 teaspoon ground black pepper
1 teaspoon salt
1 cup apple cider or apple juice
1/4 cup cider vinegar
1 bay leaf
1 apple, unpeeled, thinly sliced
2 tablespoons flour
1 red bell pepper, coarsely chopped

Spray a large skillet with cooking oil. Heat the skillet over medium heat, add the pork cubes and cook, stirring frequently, until all sides are browned. Stir in onions, garlic, thyme, pepper, salt, apple cider and vinegar. Heat briefly and then pour into a slow cooker. Add bay leaf and sliced apple. Cover and cook on low for 8 to 10 hours or on high for 3 to 4 hours. In a small bowl, gradually stir 1/4 cup water into 2 tablespoons flour. Stir into stew in slow cooker. Stir in red pepper. Cover and cook on high for 1 hour longer. Remove bay leaf. Serve stew with rice or mashed potatoes.

Freezer Food Friday – Peanutty Pork Cubes

Welcome to Freezer Food Friday. I hope you are finding this a helpful meme. All my freezer Food Friday recipes can be found HERE and the remainder of my OAMC recipes are HERE.

 

Post a recipe and share it with us by adding your name and a link to your recipe in MR. Linky below! 

* Exported from MasterCook *

Peanutty Pork Cubes Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Angela’s Favorites Pork
Gluten Free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup soy sauce
1/4 cup lemon juice
1/4 cup peanut butter
2 Tablespoons brown sugar
2 garlic cloves
1 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 pound pork tenderloin — cubed

In a one quart ziplock baggie, combine all ingredients except the pork, mix
well. Optional: Move 1/2 cup into a smaller baggie. Add cubed pork and mix
well. Lay flat to freeze.

Place the baggie with the marinade and meat, plus the baggie with just
marinade into a larger bag.

Thaw. Discard marinade in the baggie with the meat.

The cubes can be grilled as they are or put onto skewers with onion and
green peppers. Heat the extra marinade and use it as a dipping sauce.

This recipe freezes beautifully! You can make extra marinade and freeze it in a separate baggie to make a dipping sauce
- – - – - – - – - – - – - – - – - -

 

SPANISH PORK AND BEANS

OK here is a great looking recipe… but I don’t do dried beans, so: Can I substitute canned ( I think so, is it just one 1 lb. can or do I need more?) and then how much of the water/broth do I cut out?

Please help me!

SPANISH PORK AND BEANS

• 1-1/4 to 1-1/2 pounds boneless pork sirloin roast, cut into 1-1/2-inch cubes
•2 packages Goya Sazon seasoning
•1 tablespoon oregano
•2 teaspoons ground cumin
•3 tablespoons brown sugar
•1 pound dry pinto beans
•2 cups small diced onion
•2 large diced green peppers
•1 (28-ounce) can diced tomatoes
•2 cups low-sodium chicken stock
•4 cups water

In a large mixing bowl, combine the pork cubes, Sazon seasoning, oregano, ground cumin and brown sugar.

Place the pinto beans in the pot of a 5-quart or larger slow cooker. Then layer with the onions, seasoned pork, green peppers and tomatoes.

Pour in the chicken stock and water, and cover.

Turn heat to low and cook for 6 to 8 hours. Serve with good crusty bread. Serves 6 to 8.