Pork and Pepper Stew

Wonderful stew, with incredibly tender meat! Since some of the reviewers mentioned that they thought it could use more liquid, I used a full 14.5-ounce can of beef broth, which seemed to work well. I also needed to skim off excess oil a few times during the stewing process, but I would trade that effort instead of reducing the bacon grease or butter so those ingredients’ flavors could infuse into the stew.

OmG! I made this last night for dinner and it was amazing. The only thing that I changed was to add 1 more cup of beef stock (not enough liquid for a 90 minute cook).

I modified this recipe to make in the Instant Pot. Skipped the butter and flour. Used a pepper sauce instead of jalapeno peppers. Seasoned the pork with the paprika, salt and pepper. Sauteed till browned. Added the onion and garlic, liquids and everything else, except the peppers. Pressure cooked for 30 minutes, quick release. Added the peppers and pepper sauce, quick 3 minute pressure cooked. Quick released. In less than an hour a delicious dinner. Will make this again.

Delicious! Glad I tried this one. Like most, I made a couple changes for my own taste. I used olive oil and butter to brown sausage and I added 2 can of undrained stewed tomatoes to pot of veggies. I think that helped where people were saying they needed to add more liquid. This may be overkill, but I chopped up all veggies a day ahead of time and added salt, pepper and paprika to them in a ziplock. I think that really brought out the paprika, which we love. Enjoy!

Loved it! All I had was frozen mixed peppers and onions so I used those and didn’t have jalapeño so I put some hot sauce in it but it was still delicious, so can only imagine what fresh would taste like. Thanks for sharing. Big thumbs up!

This was delicious. I didn’t have fresh jalapeños so just used a tablespoon of diced canned. We added fresh avocado and cilantro as garnish which gave it a fresh taste.

Good pork dish!! I thought it needed a bit more liquid though so I put in some extra beef broth, and some pineapple juice I had lingering about. I also added some chili oil. Will definitely make again.

Good basic recipe, will make it again but it will get tweaked. The flavor was missing something.

I had to change the ingredients. I removed the jalapeno peppers and tomatoe paste. I added ketchup instead.

Love it! Didn’t want to use bacon grease so substituted coconut oil. Also used 3 tbsp. red wine to deglaze pot after cooking the pork. Will use 3 jalapenos next time instead of the 2 recommended. I was concerned about the amount of liquid but there was no need to worry, it was plenty! I served this over rice, but it would also be excellent by itself.

Delish with a few tweeks!!! I browned the pork in a ceramic pan which eliminates the bacon grease… sounded too heavy to me. I just put garlic salt with parsley to brown. I also used thick pork chops and sliced into strips… the meat came out amazing. I also replaced the salt with garlic salt and added some red pepper flakes. Next time I make it I think I will add a dash of lemon juice. otherwise it was perfect. I am making burritos with the pork and it is sooooooo good! I love it!

Added fresh cilantro but stuck to the recipe otherwise. Really good! Will make this again!

This was really good. However I’m not a huge fan of too much bell peppers so I used a couple of cubanelle’s instead. They have the flavour of fresh jalapeno without the heat. I also didn’t use bacon grease since the pork creates enough on it’s own.

not a favorite. i was skeptical about adding the peppers so early and i was right. a hour later all the peppers disintegrated. (unlike the photo) so i sliced more bell pepper added it to the pot and cooked for 30 minutes longer, finally whole pieces of pepper. still didn’t like it.

Wonderful. I did not use bacon grease, just a little vegetable oil to get the meat started. I did use the butter to saute the onions because I wanted the roux to work correctly. As for the paprika I substituted 1 TB smoked paprika for one of the 3 TBs and the result was delicious. The smoked paprika added the depth I was looking for.

This turned out amazing. It’s pretty similar to sweet and sour pork. I used more beef broth because I like lots of sauce. The pork was so tender and the flavor was so good.

This recipe was pretty good as is! Nice and spicy to warm the belly My learning curve/discoveries: Add the salt that it says to, I reduced thinking it was a lot…it wasn’t Follow liquid directions exactly it was perfect, didn’t seem like a lot of liquid at first but it was a good amount by the end Could benefit from the full 2 lbs of meat (only used 1lb thinking 2 was a lot)

This recipe was pretty good as is! Nice and spicy to warm the belly My learning curve/discoveries: Add the salt that it says to, I reduced thinking it was a lot…it wasn’t Follow liquid directions exactly it was perfect, didn’t seem like a lot of liquid at first but it was a good amount by the end Could benefit from the full 2 lbs of meat (only used 1lb thinking 2 was a lot)

This was a hit with all of us, everyone loved it! I didn’t use bacon grease though – I would have if I had cooked bacon recently but I hadn’t, and I wouldn’t use 1/4c though – we used a little olive oil to brown the meat. We didn’t make many other changes – I didn’t get any jalapeno peppers, I forgot them, so I used 1/2tsp crushed red pepper flakes for some heat. Also due to a misunderstanding DH added the whole can of paste, not the end of the world 🙂 At first it seemed that it was going to be way too thick, but the ‘broth’ was plenty as it cooked. I served over brown basmati rice, delicious!

Way too much grease and butter! I used 2T bacon grease for browning the pork and 1T butter for the onions. Add a pinch of salt while cooking the onions to help them soften and get sweeter. There is no need to use expensive tenderloin for this. Pork loin stands up better to long slow cooking. To reduce the heat, remove seeds and white membranes from the Jalapeno peppers. The tomato paste should be sauteed until it darkens and caramelizes before adding the beef broth. That removes the harsh acidic taste and adds a mellow sweetness.

This was fine. Nothing too exciting- not bland or spicy. It was pretty easy to make and easy cleanup though.