Best 3 Pepper Pork Stew Recipes

Pepper pork stew is a hearty and flavorful dish that is perfect for a cold winter day. The combination of tender pork, sweet peppers, and tangy tomatoes creates a delicious and satisfying meal. This versatile stew can be made with a variety of ingredients, making it a great way to use up leftover pork or vegetables. Whether you are a seasoned chef or a beginner in the kitchen, this article will provide you with the best recipe to cook pepper pork stew.

Here are our top 3 tried and tested recipes!

PORK AND PEPPER STEW

Pork and Pepper Stew image

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

Ingredients

¼ cup bacon grease
2 pounds pork tenderloin, cut into 1/2 inch strips
¼ cup butter
3 onions, thinly sliced
2 tablespoons all-purpose flour
3 tablespoons paprika
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
2 fresh jalapeno peppers, sliced into rings
1 cup beef stock
3 tablespoons tomato paste
2 large cloves garlic, peeled and minced
1 teaspoon salt
1 bay leaf

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

PEPPER PORK STEW

Pepper Pork Stew image

Pickled peppers spice up the pork in this sassy stew.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 1h15m

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
3 pounds pork stew meat
1 large yellow onion, diced medium
4 garlic cloves, smashed and peeled
Coarse salt and ground pepper
3 1/2 cups low-sodium chicken broth
1 jar (11.5 ounces) pepperoncini, halved crosswise, brine reserved
2 large sprigs oregano
3 cups cooked long-grain white rice

Steps:

In a large Dutch oven or other heavy pot, heat oil over medium-high. Season pork with salt and pepper and, in batches, brown pork on all sides, about 15 minutes total. With a slotted spoon, transfer pork to a bowl.
Add onion and garlic to pot and cook, stirring often, until onion is softened, about 5 minutes, reducing heat if necessary to prevent burning. Season with salt and pepper. Add 2 cups water, scraping up any browned bits with a wooden spoon. Return pork to pot along with broth, pepperoncini, and oregano. Bring liquid to a rapid simmer and cook until pork is tender, 45 to 50 minutes.
Season with salt and pepper and stir in 1 to 3 tablespoons pepperoncini brine. Discard oregano sprigs and serve over rice.

Nutrition Facts : Calories 529 g, Fat 22 g, Fiber 1 g, Protein 41 g, SaturatedFat 7 g

PORK AND PEPPER STEW

PORK AND PEPPER STEW image

Categories Pepper Pork Tomato

Number Of Ingredients 15

Ingredients

1/4 cup bacon grease
2 pounds pork tenderloin, cut into 1/2 inch strips
1/4 cup butter
3 onions, thinly sliced
2 tablespoons all-purpose flour
3 tablespoons paprika
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
2 fresh jalapeno peppers, sliced into rings
1 cup beef stock
3 tablespoons tomato paste
2 cloves (large) garlic, peeled and minced
1 teaspoon salt
1 bay leaf

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.

Tips:

Use a heavy-bottomed pot or Dutch oven for browning the pork and cooking the stew. This will help to prevent the pork from sticking and burning, and will also help to evenly distribute the heat.
Brown the pork in small batches to prevent overcrowding the pan. This will help to ensure that the pork is evenly browned and cooked through.
Do not add the potatoes to the stew until the pork is cooked through. This will prevent the potatoes from becoming overcooked and mushy.
Use a variety of vegetables in your stew, such as carrots, celery, onions, and garlic. This will add flavor and texture to the dish.
Season the stew to taste with salt, pepper, and other spices. You can also add a bay leaf or two for extra flavor.
Simmer the stew for at least 30 minutes, or until the vegetables are tender. This will allow the flavors to develop and meld together.
Serve the stew hot with a side of crusty bread or rice.

Conclusion:

Pepper pork stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and satisfying pepper pork stew that your family and friends will love.