Pork Stew Recipe

Transylvania Pork Stew

This Southwestern-flavored stew is topped with a bat-shaped pastry cut-out.

25 min.prep time 7:55total time
6 servings
141 Rating

Ingredients

Stew

2 tablespoons Land O Lakes® Butter
1 1/4 pounds lean pork stew meat, cut into 1-inch pieces
1 small (1/2 cup) onion, sliced
2 cups baby-cut carrots
1 cup frozen whole kernel corn
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
2 (14 1/2-ounce) cans diced tomatoes with chile peppers, undrained

Pastry

1 cup all-purpose flour
1/2 cup shredded Cheddar cheese
3 tablespoons cold water
Chili powder, if desired

Directions

Melt 2 tablespoons butter in 12-inch skillet until sizzling; add pork and onion. Cook over medium-high heat, stirring occasionally, 4-5 minutes or until browned. Place in slow cooker.

Add carrots and corn to slow cooker. Sprinkle chili powder, cumin and garlic powder over ingredients. Add diced tomatoes; stir until combined. Cover; cook on Low heat setting 7-9 hours, or on High heat setting 3-4 hours or until pork is fork tender.

Heat oven to 450°F.

Combine flour and cheese in bowl; cut in 1/3 cup butter until mixture resembles coarse crumbs. Stir in water with fork just until flour is moistened. Shape into ball; flatten slightly.

Roll out ball of dough on lightly floured surface to 12-inch circle. Cut out shapes using 4 to 5-inch bat cookie cutter. Sprinkle with chili powder, if desired. Place onto ungreased baking sheet. Bake 5-8 minutes or until lightly browned.

Spoon stew into individual serving bowls; top with pastry bat.

Recipe Tip

Look for stew meat at the meat department of your grocery store. It’s often pieces of meat that have been trimmed away when cutting pork roasts or chops or cut-up pork sirloin. The tougher pieces of pork tenderize when cooked slowly in liquid such as in a stew.

Nutrition Facts (1 serving)

Calories: 530

Fat: 32g

Cholesterol: 105mg

Sodium: 700mg

Carbohydrates: 36g

Dietary Fiber: 5g

Protein: 25g

Recipe #13354©2005Land O'Lakes, Inc.

Recipe Comments & Reviews

Easy to make, and everyone liked it. I skipped the bat-shaped pastry and just served it with rolls.

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