It’s braising week at school and I wanted to kick it off with some delicious Creole Pork Stew. It’s so hearty, delicious and packed with flavor! Searing the pork first is key in getting the amazing complex flavor.
Pork:
2 lbs Pork Stew Meat
Salt and Pepper to taste
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Vegetables:
1 large Onion; chopped
2 large Carrots; peeled and chopped
1 ½ cups Red Potato; cubed
4 Celery Stalks; chopped
1 large Bell Pepper; cored & chopped
1 cup Sweet Corn
4 cloves Garlic; minced
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Soup Base:
½ cup Butter
½ cup Flour
1 teaspoon Worcestershire sauce
1 Tablespoon Tomato Paste
1 large Bay Leaf
2 quarts Pork Bone Broth
Salt and Pepper to taste
3 ½ Tablespoons Low Sodium Creole Seasoning
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Or:
1 Tablespoon Chipotle Powder
1 Tablespoon Onion Powder
1 teaspoon Herbs de Provence
½ teaspoon Dried Thyme
½ teaspoon Dried Oregano
1 Tablespoon Smoked Paprika
- Heat a dutch oven over medium heat and season the pork with salt and pepper. Add a drizzle of olive oil and sear the meat on all sides.
- Remove the pork from the pot and add the butter and flour, stirring until golden brown. Whisk in the broth, Worcestershire sauce, tomato paste, spices, vegetables and pork to the pot.
- Bring to a boil, then reduce to a simmer, cover and cook for an hour and a half or until the pork is tender. Taste and season accordingly.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 