Time 1h15m Yield 8 servings (2 quarts). Number Of Ingredients 12 Steps:
In a large bowl, toss pork with mustard until lightly coated. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat. , In a Dutch oven over medium-high heat, brown pork in oil. Add garlic; cook 1 minute longer. Add broth; bring to a boil. Scrape bottom of skillet to loosen any browned bits. Reduce heat; cover and simmer for 30 minutes or until pork is no longer pink., Add the onions, sweet potatoes, salt and pepper; cover and simmer 30 minutes more or until the pork and potatoes are tender. Stir in parsley.
Time 40m Yield 2 servings. Number Of Ingredients 12 Steps:
In a small bowl, toss pork with mustard. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat. , In a large saucepan coated with cooking spray, cook pork and garlic in oil until pork is browned on all sides. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the onion, sweet potato, salt and pepper. Return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until meat is no longer pink and vegetables are tender. Stir in parsley.
Time 45m Yield 2 servings. Number Of Ingredients 12 Steps:
In a small bowl, toss pork with mustard. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat. , In a large saucepan coated with cooking spray, cook pork in oil until pork is browned on all sides. Add garlic; cook 1 minute longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the onion, sweet potato, salt and pepper. Return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until meat and vegetables are tender. Stir in parsley.
Time 30m Yield 4 servings Number Of Ingredients 17 Steps:
Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth. Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes. Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges. Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.
Time 2h Yield 4 servings Number Of Ingredients 15 Steps:
If using bone-in ribs, cut away the bones and set aside. Cut pork into 1-inch cubes, sprinkle the ribs evenly with the salt and allow to stand, refrigerated, for at least 1 hour and no more than 12 hours. Move oven rack to middle position and heat oven to 325 degrees. Dry pork cubes well and sprinkle generously with pepper. Heat oil over medium-high heat in Dutch oven or other large, heavy pot until shimmering. Working in batches to avoid crowding, brown the pork well (including bones if you have them), transferring to a platter as browned, adding more oil in between batches if needed. Add the onions and fennel to the pot and cook, stirring frequently, until onions are transparent, 7 to 10 minutes. Add the wine and bring to a simmer, stirring to dissolve any fond on the bottom of the pot. Add the pork (and bones if you have them), sweet potatoes, caraway seeds, allspice, bay leaves and enough chicken stock to just cover the meat. Bring to a simmer, cover and place in oven for 1 hour. Add the pears to the pot, then continue to cook until meat is very tender, about 30 to 45 minutes more. Remove bones from pot, stir in lemon juice, then serve stew in bowls, passing mustard separately so people can put a dollop on their stew if desired.
Time 6h15m Yield 4 Number Of Ingredients 10 Steps:
Place pork, sweet potatoes, onion, tomatoes, chiles, chicken broth, cumin, salt, and pepper into the bottom of a slow cooker. Cover and cook on Low for 6 to 7 hours. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C). Add lime juice and stir well before serving.
Time 2h30m Yield 8 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray. Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large skillet over medium heat. Coat pork cubes with Dijon mustard and toss in brown sugar mixture to coat. Brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into prepared casserole dish, leaving oil in skillet. Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. Pour sweet potato mixture over pork and cover casserole dish. Bake in the preheated oven for 50 minutes; uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.
Time 45m Yield 2 serving(s) Number Of Ingredients 11 Steps:
In a small bowl toss pork with mustard. In a large resealable plastic bag, combine flour and sugar; add pork and shake to coat. In a large sauce pan pour oil and cook pork, onions and garlic until pork is browned in all sides. Stir in broth. Bring to boil. Reduce heat; cover and simmer for 15 minutes. Stir in sweet potatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes or until meat and vegetables are tender. Season to taste with salt and pepper and serve.
Time 40m Yield 4 servings. Number Of Ingredients 9 Steps:
In a large saucepan, bring broth to a boil. Crumble beef into broth. Cook, covered, for 3 minutes, stirring occasionally. Add remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, until meat is no longer pink and potatoes are tender, about 15 minutes.
Time 4h20m Yield 2 cups, 6 serving(s) Number Of Ingredients 15 Steps:
Add pork, sweet potatoes, Rotel, green pepper, black beans, garlic, orange juice, green onions, red onion, salt, cumin and pepper to slow cooker; cover and cook on low setting for 6-8 hours or on high setting for about 4 hours. Stir in lime juice, cilantro and parsley; cover slow cooker and cook for 10 minutes more.
Time 40m Yield 4 servings. Number Of Ingredients 11 Steps:
In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess., In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan., Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard. , Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.
Time 1h30m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F. Lightly grease/spray a casserole dish. Combine brown sugar and flour in a bowl. Place mustard in a seperate bowl; coat pork cubes in mustard, then in the flour/brown sugar mixture. Heat the oil in a large skillet, and brown pork cubes on all sides. Transfer browned pork cubes to a large casserole dish. Put onions and garlic in the skillet and cook until softened (but not brown); add the broth, sherry, sweet potato cubes, and seasonings to the pan, and bring to a boil. Pour into the casserole dish. Cover and bake for 50 minutes, then uncover and bake an additional 15-20 minutes or until meat is done and sweet potatoes are tender.
More about “sweet potato and pork stew recipes”
Time 30m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the cubed tenderloin and cook for 7 minutes, turning so all sides are browned and the pork is cooked. Remove from pan and set aside. Add the remaining teaspoon of oil to the pan along with the onions, peppers and sweet potatoes. Cover and cook for three minutes until the vegetables begin to soften. Add the sweet potatoes, continuing to cook another 2 to 3 minutes. Add the garlic, cumin and cinnamon, stirring so that the spices are well mixed into the vegetables. There should be a nice aroma at this point. Stir in the water and broth and bring to a boil. Lower to a simmer and add in the corn. Cook covered for 5 minutes. Add in the salsa and the cooked pork. Cook until heated through. If you are using salsa from the fridge, I would suggest adding it a minute before the meat so that it cn heat up without leaving the tender meat tough. Garnish with cilantro and serve with warm tortillas or tortilla chips.
