• Blondee

Spicy Pork Stew

This is a nice change from the stereotypical chicken or beef stew. It’s definitely one you’ll make time and time again and it is the perfect dinner for a cold winter’s night. It’s So easy and you can make this as spicy as you want. I have made it several times, and mixed in a few different veggies every time so use whatever fresh ones you like.

You can also add kidney, black, or any kind of beans to the stew for more fiber and carbs in the mix. They also make the dish heartier.


For storage: You can transfer it in an airtight container and refrigerate for up to 3 or 4 days.

To extend the shelf life, transfer it into freezer for up to 4 months. Just thaw overnight and reheat on the stovetop.


Servings: 5 to 6

Make this as spicy as you like or leave out chilli if you prefer no heat 🔥


Ingredients:


  • 6 pork chops trimmed of excess fat and cut into 2-inch pieces

  • Frylite or vegetable oil

  • Salt and freshly ground pepper

  • 2 Tbsp Soy Sauce

  • 1 medium yellow onion, chopped

  • 300g punnet of mushrooms, sliced

  • 2 peppers (I used red & yellow)

  • 2 medium celery stalks,chopped

  • 1 medium carrot, chopped

  • 2 cloves garlic, minced

  • 1 Tbsp ginger, grated

  • 1 fresh chilli, deseeded

  • 1 tsp. cumin

  • 1 tsp. dried oregano

  • 600ml homemade broth or chicken stock pot.

  • 500g carton passata

  • 400g tin chopped tomatoes

  • 300g of potatoes

  • large handful chopped fresh coriander


Method:


In a heavy-duty pot, heat the oil over medium heat until shimmering hot. Season pork and brown all round. Transfer the pork to a bowl for later.


Then add the garlic, mushrooms, celery, and carrot. Season with a pinch of salt and pepper, add ginger and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes.


Add soy sauce, peppers and onions stirring with the wooden spatula. Stir in chillis, cumin, and oregano cook, stirring occasionally, until fragrant, 1 to 2 minutes. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes.


Add the chicken broth, passata and tin of tomatoes. Bring to a boil.

Return the pork to the pot along with any accumulated juice. Lower the heat to maintain a simmer.


In the meantime boil potatoes in a separate pot

After 30/40 minutes of stewing, add the potatoes. After another 30 minutes, pop in the coriander. Season to taste with salt and pepper and serve.


I hope you try it out, its so tasty and loved by all the family. Tag me @blondeeliving #blondeeliving in your creations.


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