LEFTOVER PORK STEW RECIPES RECIPES

Name: Leftover Pork and Gravy Stew
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4-6 serving(s)
Ingredients: 4 cups cooked pork roast, cubed; 2 cups pork roast gravy; 1 (28 ounce) can sweet potatoes, drained; 1 (14 1/2 ounce) can diced tomatoes; 1 large bell pepper, cubed; 1 large onion, cut in wedges; 1 cup frozen peas; 1 bay leaf; 1/2 teaspoon thyme; 10 drops hot sauce

LEFTOVER PORK AND GRAVY STEW RECIPE - FOOD.COM

Leftover Pork and Gravy Stew Recipe - Food.com image

This is a great dish to use leftover pork and gravy, and it's so easy to fix. I use the crockpot, but it can be done on the stove or in the oven. We love this dish, as it has a little different taste to it.

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 cups cooked pork roast, cubed
2 cups pork roast gravy
1 (28 ounce) can sweet potatoes, drained
1 (14 1/2 ounce) can diced tomatoes
1 large bell pepper, cubed
1 large onion, cut in wedges
1 cup frozen peas
1 bay leaf
1/2 teaspoon thyme
10 drops hot sauce

Steps:

In a crockpot place the onions, bell pepper on the bottom.
Add the sweet potatoes, peas and canned tomatoes, sprinkle with the thyme and the hot sauce,tuck the bay leaf into the juices.
Place the leftover pork roast on top and cover with the leftover gravy.
Cook on low for about 6 hours, or on high for 3 hours.
Just until the flavors are melded and the onions and bell peppers are cooked.
Serve with hot crusty bread and a salad.
This can be done on top of the stove or baked as a casserole also.

Nutrition Facts : Calories 425.4, FatContent 5.1, SaturatedFatContent 1.7, CholesterolContent 1.4, SodiumContent 2725.4, CarbohydrateContent 85.6, FiberContent 11.1, SugarContent 16.7, ProteinContent 11.7

LEFTOVER PULLED PORK STEW | ALLRECIPES

Leftover Pulled Pork Stew | Allrecipes image

A little too hearty to be called a soup, this recipe is a great way to use leftover pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with sour cream and crackers or your favorite tortilla chips.

Provided by Mama Delilah

Categories Soups, Stews and Chili Recipes Stews Pork

Total Time 1 hours 25 minutes

Prep Time 30 minutes

Cook Time 55 minutes

Yield 16 servings

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil
8 jalapeno peppers, sliced
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 medium white onion, sliced
½ large red onion, sliced
5 cloves garlic, minced
8 cups chicken stock
2 (28 ounce) cans petite diced tomatoes in juice
1 (28 ounce) can tomato puree
8 cups cooked pulled pork
3 (15 ounce) cans black beans, rinsed and drained
2 (16 ounce) cans whole kernel corn, drained
4 tablespoons ground cumin
3 tablespoons chili powder
1 tablespoon ground dried chipotle pepper
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 (8 ounce) package grated Cheddar cheese
1 bunch fresh cilantro, chopped
3 scallions, sliced

Steps:

Heat olive oil in a large stockpot over medium-low heat. Add jalapenos, bell peppers, onions, and garlic and sweat in the hot oil, stirring occasionally, about 5 minutes. Add chicken stock, diced tomatoes, and tomato puree. Stir.
Increase heat and bring mixture to a boil. Reduce heat to a simmer. Add pork, black beans, and corn. Season with cumin, chili powder, chipotle powder, sazon, cayenne, salt, and pepper. Simmer, stirring occasionally, until stew reaches desired consistency, about 45 minutes.
Serve in bowls. Garnish each with Cheddar cheese, cilantro, and scallions.

Nutrition Facts : Calories 476.5 calories, CarbohydrateContent 47 g, CholesterolContent 98.4 mg, FatContent 14.9 g, FiberContent 9.9 g, ProteinContent 39.4 g, SaturatedFatContent 6 g, SodiumContent 2916 mg, SugarContent 8.5 g

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