Pork and Pepper Stew Recipe

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Most Helpful Positive Review

Nov 04, 2003

This was SO good! I slightly browned my pork first, then put all ingredients in the slow cooker for about six hours. It was awesome. The pork was fall apart tender, and the broth was super spicy and flavorful. A new family favorite.

—surlysunshine

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Most Helpful Critical Review

Jan 18, 2011

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.

—Veronica

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37 Ratings

Mar 15, 2006

It was nice. Didnt have any tomatoe paste, so used some ketchup instead. Didnt use the Jalepeno's as one of us doesn't like them. Used a pinch of Cayenne pepper instead. Also we had dumplings with it. Very nice recipe, will make it again.

—Olibubble

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Jan 07, 2010

Delicious dish. I recommend the following tweaks: use olive oil instead of bacon grease. Skip the butter. Add garlic with onions. Add the tomato paste before the beef stock, 1 TBS at time under high heat (stirring constantly). Deglaze with the beef broth and finish in crock pot or under low heat on stove.

—Froglegs

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May 25, 2006

This is a really good recipe and I will make it again. I used one of the review suggestions and I cooked it in my slow cooker. I didn’t have any jalapeno peppers so I used cayenne pepper and I didn’t use quite enough, it wasn’t very hot. I also put the peppers in the last few hours of cooking time so they wouldn’t get all mushy and they turned out perfect.

—ChickadeeD

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May 14, 2006

This was a great recipe that both husband and children loved. I will be using this one for a long time!

—Pam

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Jan 06, 2010

Easy with a different sort of zing. I just served it to dinner guests. One guest was gluten-free so I omitted the flour and it was fine. I did add a splash of kirshwasser because I think that alcohol adds a special flavor to most stews.

—LovingFoodInNYC

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Jul 13, 2003

Delicious! I will make this dish again and again!

—LILY

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Nutrition

Calories
408 kcal
20%

Carbohydrates
14.8 g
5%

Cholesterol
128 mg
43%

Fat
23.7 g
36%

Fiber
3.7 g
15%

Protein
34.2 g
68%

Sodium
737 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pork and Pepper Stew

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 408
Calories from Fat: 213

% Daily Value *
Total Fat 23.7g 36 %
Saturated Fat 10.7g 53 %
Cholesterol 128mg 43 %
Sodium 737mg 29 %
Potassium 999mg 28 %
Total Carbohydrates 14.8g 5 %
Dietary Fiber 3.7g 15 %
Protein 34.2g 68 %
** Sugars 5.6g
Vitamin A 59 %
Vitamin C 148 %
Calcium 6 %
Iron 31 %
** Thiamin 156 %
Niacin 136 %
Vitamin B6 98 %
Magnesium 23 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.