comfy essentials: the best spicy creole pork stew

How To Make comfy essentials: the best spicy creole pork stew

• 
  1

  PREP/PREPARE
• 
  2

  To make this recipe, you will need a small saucepan (for the stock), and a good pot, like a Dutch oven (for the stew).
• 
  3

  I have several ways to use the base. For this recipe I am using cubed pork tenderloin. However, it works great with chicken, beef, and is amazing with seafood. If you are using seafood (shrimp, scallops, cod, etc.), then toss in some cubed taters and turn it into a spicy red chowder.
• 
  4

  Homemade Worcestershire Looking for a good Worcestershire without anchovies? It is easy/peasy to make... So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• 
  5

  Can This Stew Be Frozen? Absolutely. Just place it into good single-serving containers, and it will last 4 – 6 months. Then, when you get the yearning for more, let the frozen stew sit on the counter for about an hour, and warm it up in a saucepan over low heat. I suppose you could always nuke it in the microwave. I would use low power for 2 minutes at a time until it is nice and warm.
• 
  6

  Gather your ingredients (mise en place).
• 
  7

  STAGE 1 – THE PORK AND STOCK
• 
  8

  Place the beer, chicken stock and bay leaves into a saucepan, then bring it up to a simmer.
• 
  9

  While the pot is coming up to the simmer, cube the pork into bite-size pieces.
• 
  10

  Add the cubed pork and simmer until tender, about an hour or so.
• 
  11

  Remove the meat from the stock and reserve; discard the bay leaves. Keep the stock warm by placing the saucepan over low heat.
• 
  12

  STAGE 2 – THE ROUX
• 
  13

  Add the butter to a pot, large enough to hold all the ingredients. Set heat to medium low and wait until the butter melts, and the foaming subsides. Add the flour and start whisking.
• 
  14

  Continue to whisk until it begins to brown, about 8 – 10 minutes. We are making a brown roux.
• 
  15

  When the roux begins to smell nutty, it is ready. Do not let it burn.
• 
  16

  Whisk in the stock, abouty a quarter cup at a time, until you have a base the consistency of a good English gravy.
• 
  17

  Something like this.
• 
  18

  You might need a bit more, or a bit less stock. We are looking for a certain consistency, not a precise amount of stock.
• 
  19

  STAGE 3 – THE VEGGIES (AND PORK)
• 
  20

  Add the bell pepper, chopped celery, onions, minced garlic, and reserved pork. You will notice that in addition to cubed pork, I added slices of homemade beef sausage.
• 
  21

  Gently simmer for about 10 – 12 minutes.
• 
  22

  STAGE 4 – THE TOMATOES AND SPICES
• 
  23

  Add the crushed tomatoes, the dry spices, and Worcestershire, then thin the base down with a bit more stock.
• 
  24

  The normal consistency would be halfway between a gravy and water. However, make it anyway you wish. For example, you could leave it thick and ladle it over some steamed rice. Or, you add enough stock to make it more of a soup. You choose.
• 
  25

  Continue to simmer for an additional 3 – 4 minutes.
• 
  26

  STAGE 5 – FINISHING TOUCHES
• 
  27

  Add the sherry, then simmer for 2 – 3 minutes.
• 
  28

  Finish it off with a some freshly squeezed lemon juice, and maybe a bit more salt or pepper, to taste.
• 
  29

  PLATE/PRESENT
• 
  30

  Serve while nice and warm with a fresh loaf of crusty bread, and maybe ladled over some steamed white rice. Enjoy.
• 
  31

  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card