Soups and Stews

Pork and Pepper Stew

Combine flour, salt, cumin and pepper in a plastic bag. Add pork cubes and shake to coat, shaking off excess. Heat 2 Tbsp/125 mL oil in a large saucepan. Add pork and brown in batches, about 5 minutes, adding remaining

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Pork and Sauerkraut Stew

In a covered Dutch oven or heavy saucepan, cook pork and 1/2 cup (125 mL) water, covered, over medium-high heat 10 minutes. Uncover; cook until liquid evaporates and pork is well browned, stirring frequently. Add 3 cups (750 mL) water,

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Pork and Sweet Potato Stew

Trim any visible fat from pork cubes. Heat oil in a Dutch oven over medium-high heat. Brown pork cubes in batches. Add onions, celery, broth, thyme, lemon rind and juice. Cover and simmer 1 hour or until meat is tender.

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Pork Cassoulet

If pork pieces are large, cut into 3/4″/2 cm cubes. In large Dutch oven over medium heat, heat oil. Season pork cubes with salt and pepper and brown. Transfer to a plate; set aside. Brown onions and garlic until soft,

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Pork Pho

In a large saucepan, over medium high heat, brown pork breaking up the meat with a spatula, 5 to 7 minutes. Drain fat. Add chili sauce, whites of green onion, garlic, ginger, soy sauce and rice vinegar; cook for 2

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Pork Shoulder Ragout

Cut pork into 1″/2.5 cm cubes, removing most of the visible fat; season with salt and pepper. Heat oil in a large skillet; add pancetta and cook over high heat until crispy, about five minutes. Remove pancetta with a slotted

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Pork, Fennel and Tomato Stew

Add all ingredients to slow cooker. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.

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Prairie Goulash

Lightly coat pork with flour. In heavy pan, heat oil over medium heat. Add pork and brown well, in batches if necessary. Add onions and garlic, cooking until onions are softened. Stir in paprika. Add remaining ingredients except sour cream.

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Saskatchewan Sausage Chowder

In a large heavy skillet, sauté pork sausage over medium heat until browned and cooked through. Remove from pan and drain; slice thinly and keep warm. Heat oil in a large saucepan or Dutch oven (large enough to hold about

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Spicy Green Chile Stew

Over medium-high heat, heat in oil in a Dutch oven or deep skillet. Add pork cubes and brown, in batches, if necessary. Add remaining ingredients except tortillas. Bring to a boil; reduce heat; cover and simmer 1 hour or until

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