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Ingredients

• ✓ pork stew meat
• taco seasoning mix
• vegetable oil
• chili bean
• salsa
• apricot preserves
• taco shell
• olive

Instructions

1. 1 Combine pork and taco seasoning in a resealable plastic bag. Squeeze out excess air, seal bag, and toss to coat.
2. 2 Heat oil in a skillet over medium-high heat. Add pork to the skillet; cook, stirring occasionally, until no longer pink.
3. 3 Stir in beans, salsa, and apricot preserves; reduce heat to low and simmer until heated through, about 10 minutes.
4. 4 Spoon ⅓ cup pork mixture into each taco shell; top with sliced olives.

By Joan Schweger

Ingredients

• ✓ pork stew meat
• tomatillo
• tomato
• serrano chile pepper
• chile de arbol pepper
• garlic
• salt

Instructions

1. 1 Cook tomatillos, tomatoes, serrano peppers, chile de arbol peppers, and 3 whole garlic cloves in a saucepan over medium-low heat until mixture is juicy and peppers are tender, about 10 minutes. Remove and discard garlic cloves.
2. 2 Pour mixture into a blender and blend until smooth, about 1 minute. Mince 1 garlic clove and mix into sauce. Season with salt and set aside.
3. 3 Mince remaining garlic clove and place into a skillet. Add pork, cover the skillet, and cook over medium heat, stirring occasionally, until pork is no longer pink and the juices run clear, stirring often, about 30 minutes. Pour blended tomatillo sauce into the skillet, reduce the heat, and simmer, stirring often, until pork is tender, 5 to 10 more minutes. An instant-read thermometer inserted into the pork should read at least 145 degrees F (63 degrees C).

By Eny

Ingredients

• ✓ pork stew meat
• canola oil
• all-purpose flour
• red chile powder
• water
• garlic
• oregano
• cumin
• salt

Instructions

1. 1 In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
2. 2 Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

By Delilah Lopez

Ingredients

• ✓ pork stew meat
• olive oil
• salt
• pepper
• yellow onion
• garlic
• chicken broth
• green chile
• tomato
• tomatillo salsa
• oregano
• clove

Instructions

1. 1 Heat oil in a Dutch oven or large pot over medium-high heat. Season pork with salt and pepper, then cook in hot oil until golden brown on all sides, about 7 minutes. Transfer pork to a plate.
2. 2 Reduce the heat to medium; stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes. Return pork to the pot; stir in chicken broth, green chiles, diced tomatoes with juice, and tomatillo salsa. Season with oregano and ground cloves. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.
3. 3 After 20 minutes, transfer 2 cups of soup (without any pork pieces) to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to purée. Purée until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally, until pork is very tender, at least 35 minutes more.

By ROSIE55

Ingredients

• ✓ pork stew meat
• vegetable oil
• yellow onion
• garlic
• salt
• pepper
• cumin
• chicken broth
• poblano chile
• jalapeno pepper
• yellow bell pepper
• tomatillo
• cilantro leaves

Instructions

1. 1 In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
2. 2 Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.

By Clare

Ingredients

• ✓ pork stew meat
• vegetable oil
• all-purpose flour
• green chile pepper
• jalapeno pepper
• onion
• tomato sauce
• water
• onion salt
• garlic salt
• salt
• black pepper

Instructions

1. 1 Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
2. 2 Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
3. 3 Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.

By D-ON

Ingredients

• ✓ pork stew meat
• green pea
• cabbage
• bread crumb
• carrot
• celery
• parsnip
• potato
• red bell pepper
• water
• salt
• beer
• beef stock
• tomato
• red wine vinegar
• red pepper flake
• paprika
• caraway seed
• all-purpose flour
• garlic
• onion
• butter
• lamb stew meat
• beef stew meat
• bacon

Instructions

1. 1 In a large skillet over medium high heat, fry the bacon for 5 to 10 minutes, or until well browned. Using a slotted spoon, remove the bacon from the skillet and set aside. In small batches, saute the meat in the bacon fat until browned. Use a slotted spoon and set the stew meats aside as well.
2. 2 Melt the butter in the bacon fat in the same skillet over medium heat. Add the onion and garlic and saute for 5 minutes. Stir in the flour, caraway seeds, paprika and crushed red pepper flakes. Stir for two minutes until all the flour is dissolved. Whisk in the vinegar and tomato. The mixture should be very thick.
3. 3 Next, pour in the beef stock, beer, salt, water, red bell peppers, reserved bacon and reserved meat. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Stir in the potatoes, parsnip, celery and carrots and continue to simmer, covered, for 30 more minutes, or until all vegetables are tender.
4. 4 Stir in the breadcrumbs until stew has thickened. Add the cabbage and peas and simmer for 5 more minutes. (Note: For best results, allow soup to cool slightly, then refrigerate overnight and reheat before serving.)

By Anna

Ingredients

• ✓ pork stew meat
• olive oil
• garlic powder
• salt
• cornstarch
• red potato
• green bell pepper
• red bell pepper
• onion
• corn
• tomato
• beef broth
• cream of mushroom soup
• milk
• italian seasoning

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Sprinkle pork on all sides with garlic powder, salt, and pepper, then lightly coat with cornstarch. Place pork in the skillet and cook in hot oil until lightly browned but not done.
2. 2 Transfer pork to a slow cooker. Add potatoes, bell peppers, onion, and corn to pork in the slow cooker.
3. 3 Mix together tomatoes, broth, condensed soup, milk, and Italian seasoning in a medium bowl until combined; pour into the slow cooker.
4. 4 Cook on High for 1 hour. Reduce heat to Low and continue cooking for at least 1 more hour.

By Mitzy Renee

Ingredients

• ✓ pork stew meat
• butter
• ground venison
• beef stew meat
• onion
• jalapeno pepper
• chili powder
• cumin
• cayenne pepper
• tomato
• tomato sauce
• garlic
• beef bouillon
• pilsner-style beer
• water
• bourbon

Instructions

1. 1 Melt butter in a large pot over medium heat. Add venison, beef, and pork; cook until browned.
2. 2 Add onion and jalapeño; cook until tender. Stir in chili powder, cumin, and cayenne pepper.
3. 3 Stir in the stewed tomatoes, tomato sauce, garlic, and beef bouillon. Add beer, water, and bourbon; bring to a boil.
4. 4 Cover pot and reduce heat to medium-low; simmer, stirring frequently, until meat is tender, about 1 hour.

By Ja

Ingredients

• ✓ pork stew meat
• worcestershire sauce
• hot pepper sauce
• tomato paste
• mushroom
• tomato
• beef stock
• cayenne pepper
• caraway seed
• black pepper
• salt
• marjoram
• basil
• paprika
• bay leaf
• red wine
• sauerkraut
• garlic
• mushroom
• onion
• carrot
• green cabbage
• all-purpose flour
• bacon
• kielbasa sausage

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large pot over medium heat. Add kielbasa and bacon; cook and stir until bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
3. 3 Coat cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer pork to the casserole. Add cabbage, carrots, onion, fresh mushrooms, and garlic. Add in sauerkraut. Reduce heat to medium; cook and stir until carrots are soft, about 10 minutes. Do not let the vegetables brown.
4. 4 Deglaze the pan by pouring in red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with bay leaf, paprika, basil, marjoram, salt, pepper, caraway seed, and cayenne; cook for 1 minute.
5. 5 Mix in beef stock, tomatoes, dried mushrooms, tomato paste, hot pepper sauce, and Worcestershire sauce. Heat through just until boiling. Pour vegetables and all of the liquid into the casserole dish with meat. Cover with a lid.
6. 6 Bake in the preheated oven until meat is very tender, 2½ to 3 hours.

By MJ46NY