Best 4 Pork Stew With Sweet Hot Peppers From The Abruzzo Recipes
Journey into the heart of Abruzzo, Italy, and discover the rustic flavors of pork stew with sweet and hot peppers, a traditional dish that embodies the region's culinary heritage. This delectable stew, known as "Spezzatino di Maiale con Peperoni Dolci e Piccanti," is a symphony of succulent pork, vibrant sweet peppers, and fiery hot peppers, harmonized in a rich and savory broth. With its perfect balance of flavors and textures, this dish is a testament to the Abruzzese passion for simple yet soul-satisfying cuisine.
In this article, we present two enticing variations of this classic stew, each offering a unique gustatory experience. The first recipe stays true to the traditional method, using a combination of pork shoulder and sausage for a robust and full-flavored stew. The second recipe introduces a modern twist, incorporating ground pork for a lighter and more delicate texture, while still capturing the essence of the dish. Both recipes are accompanied by step-by-step instructions and helpful tips to ensure success in your kitchen.
As you embark on this culinary journey, you'll discover the secrets to creating a truly authentic Abruzzese pork stew. Learn how to select the perfect cuts of meat, how to achieve the ideal balance of sweet and heat from the peppers, and how to create a rich and flavorful broth that will tantalize your taste buds.
Whether you prefer the classic or modern approach, this article has everything you need to create a delicious and authentic pork stew with sweet and hot peppers. Get ready to savor the rustic charm and vibrant flavors of Abruzzo in your own kitchen.
PORK CHOPS WITH SWEET AND HOT PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.
SAVORY PORK STEW
A savory stew of pork and potatoes to warm you inside and out. Great with crusty bread or corn muffins for dipping into stew and cleaning the bowls!
Provided by Mitzy Renee
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h15m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
- In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
- Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.
Nutrition Facts : Calories 526.2 calories, Carbohydrate 52.9 g, Cholesterol 70.9 mg, Fat 22.5 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 7.3 g, Sodium 706.6 mg, Sugar 8.4 g
ASADO DE PUERCO (MEXICAN PORK STEW)
An authentic Mexican pork stew made with dried chiles, no chili powder here! The guajillo chiles add a very smoky flavor while the ancho chiles add a touch of smoky sweetness. To add another level of flavor, we always top our puerco asado with sliced onions marinated in fresh lemon juice.
Provided by Yoly
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
- Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
- Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
- Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
- Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.
Nutrition Facts : Calories 178 calories, Carbohydrate 8.3 g, Cholesterol 46.7 mg, Fat 10.1 g, Fiber 3.3 g, Protein 14.4 g, SaturatedFat 3.4 g, Sodium 426.7 mg, Sugar 0.2 g
PORK AND PEPPER STEW
A spicy stew made with pork tenderloin and 4 types of peppers. A family favorite that is best served over rice.
Provided by Linda
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- Heat bacon grease in a large pot over medium heat. Stir in the pork, and cook until evenly browned. Remove pork and liquid from the pot, and set aside.
- In the large pot, melt the butter over medium heat, and saute the onions until tender and lightly browned. Mix in the flour and paprika, and, stirring constantly, cook until thickened.
- Mix pork, green bell pepper, red bell pepper, yellow bell pepper, and jalapeno peppers into the pot. Stir in the beef stock, tomato paste, garlic, salt, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 1 to 1 1/2 hours, stirring occasionally.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 14.8 g, Cholesterol 128 mg, Fat 23.7 g, Fiber 3.7 g, Protein 34.2 g, SaturatedFat 10.7 g, Sodium 736.7 mg, Sugar 5.6 g
Tips:
- Choose the right cut of pork: Pork shoulder, also known as pork butt, is the best cut for stewing. It's a tough cut of meat that becomes tender and flavorful when cooked slowly in liquid.
- Brown the pork before stewing: Browning the pork before adding it to the stew pot helps to develop flavor and color.
- Use a variety of vegetables: This recipe calls for sweet and hot peppers, but you can use any combination of vegetables you like. Some other good options include carrots, celery, onions, potatoes, and tomatoes.
- Simmer the stew until the meat is tender: The stew should simmer for at least 1 hour, or until the pork is fall-apart tender.
- Serve the stew with crusty bread or rice: This stew is perfect for serving with a side of crusty bread or rice to soak up all the delicious sauce.
Conclusion:
This pork stew with sweet and hot peppers is a flavorful and hearty dish that's perfect for a cold winter night. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious meal, give this recipe a try.
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