Pork

Brazilian Pork Stew

Watching the exciting events at the Rio Olympics inspires us in the kitchen as well and we hope to entice you with some Brazilian cuisine

After a lot of research (food research is typically fun by the way), we are making a Brazilian Pork Stew

We are using our Instant Pot as a slow cooker

The Instant Pot allows you to sear or saute food in it before you slow cook, so if you don’t have an Instant Pot just sear in a pan and then add to your slow cooker

We are starting off with around 3 pounds of pork stew meat which we are going to sprinkle with kosher salt, ground black pepper, garlic powder and onion powder

Brown the pork in batches, then set aside

Next up, you will need 1 onion, 2 celery stalks and 3 bay leaves

Peel and chop your onion and celery

Add to the pot and saute 4-6 minutes allowing the vegetables to start to soften

Now for some spices

This is where the flavor is really going to pop

So we are using 1 tablespoon of cocoa, 1 tablespoon of chili powder, 1 tablespoon of dry oregano, 1 tablespoon of cumin and 1/2 teaspoon of cinnamon

Add this to the pot and let things toast for 2-4 minutes, releasing the aromatics

Next we chop 3 cloves of garlic and cut 1 anaheim pepper in half

Remove the seeds and dice

Reserve the other half for later

Stir into your veggies

Next you will need 1 tablespoon of brown sugar, 1 tablespoon of Gravy Master and 1 tablespoon of red wine vinegar

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Add this to the pot and allow to bubble up scraping the bits off the bottom

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Now we are going to add 28 ounces of diced tomatoes and the juice and zest of 1 orange

Add these into the pot and stir to combine

Add your pork back in and cover.  Slow cook on high for 2 1/2 – 3 hours

While the meat is cooking we are going to make a quick relish to top it

You will need 1 red onion, 4 scallions, the 1/2 of chili you reserved. the juice and zest of 1-2 oranges and 2 tablespoons of apple cider vinegar (I say 1-2 oranges in case you need more juice)

Slice the onion very thinly, chop the scallions and pepper add to a bowl.  Add the zest and orange juice to the onions and peppers.  Next add in the vinegar

Mix well and refrigerate until ready to use, tossing it occasionally

Now lets get back to the stew

We are going to add in 1 sweet potato peeled and chopped

Add to the stew, cover and cook 30 minutes

Next you will need 1 red bell pepper chopped and one 15.5 ounce can of black beans (rinsed and drained)

Add to the stew, cover and cook an additional 30 minutes

You can serve this with rice, however I chose to toast up some tortillas on my burner (for a little extra flavor)

Top your tortilla with the stew and then some of the onion relish

Now that looks like a gold medal winner to me!

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Enjoy!!!

Simply Sundays! ~ Brazilian Pork Stew

  • Servings: 8
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Ingredients

3 pounds of pork stew meat

1/2 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

1 onion

2 celery stalks

3 bay leaves

1 tablespoon of cocoa

1 tablespoon of chili powder

1 tablespoon of cumin

1 tablespoon of dried oregano

1/2 teaspoon of cinnamon

1/2 anaheim pepper

3 garlic cloves

28 ounces of diced tomatoes (with the juice)

1 orange juiced and zested

1 tablespoon of brown sugar

1 tablespoon of Gravy Master

1 tablespoon of red wine vinegar

1 sweet potato

1 red bell pepper

15.5 ounces of black beans (rinsed and drained)

For the relish

1 red onion

1/2 anaheim chili

4 scallions

1-2 oranges juiced and zested

2 tablespoons of apple cider vinegar

Directions

Sprinkle 3 pounds of pork stew meat with with kosher salt, ground black pepper, garlic powder and onion powder.  Brown the pork in batches in an instant pot, then set aside  The Instant Pot allows you to sear or saute food in it before you slow cook, so if you don’t have an Instant Pot just sear in a pan and then add to your slow cooker

Peel and chop 1 onion and 2 celery stalks and add to the pot along with 3 bay leaves.  Saute 4-6 minutes allowing the vegetables to start to soften.  Next add to the pot, 1 tablespoon of cocoa, 1 tablespoon of chili powder, 1 tablespoon of dry oregano, 1 tablespoon of cumin and 1/2 teaspoon of cinnamon.  Let things toast for 2-4 minutes, releasing the aromatics

Next chop 3 cloves of garlic and cut 1 anaheim pepper in half.  Remove the seeds and dice Reserve the other half for later.  Stir into your veggies.  Next add in 1 tablespoon of brown sugar, 1 tablespoon of Gravy Master and 1 tablespoon of red wine vinegar.  Allow to bubble up scraping the bits off the bottom

Add 28 ounces of diced tomatoes and the juice and zest of 1 orange into the pot and stir to combine.  Add the pork back in and cover.  Slow cook on high for 2 1/2 – 3 hours

After the 2 1/2 – 3 hour mark, peel and chop 1 sweet potato and add into the stew.  Cover and cook 30 minutes

Next add in 1 chopped red bell pepper and one 15.5 ounce can of black beans (rinsed and drained).  Cover and cook an additional 30 minutes or until the sweet potatoes are cooked

Toast some tortillas to serve with the stew or serve over rice

For the relish

Slice 1 red onion very thinly, chop the scallions and pepper add to a bowl.  Zest and juice 1-2 oranges and add to the bowl as well.  Chop up the other half of the anaheim pepper and add to the bowl along with 2 tablespoons of apple cider vinegar.  Toss to coat and refrigerate until ready to use, tossing it occasionally

Tools used to make this recipe

Lodge Cast Iron Round Griddle

Simply Bamboo Cutting Board

Instant Pot 7-in-1 Pressure Cooker

© Simply Sundays 2016
All rights reserved

6 comments on “Brazilian Pork Stew

  1. Would it work to use pressure instead of slow cook? If so, how long?

  2. Made this for the family a few nights ago and it was a huge hit all around! The taste profile in this dish was just magnificent! Crazy easier to make than you’d think!

  3. that looks delicious! Making this pronto.

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