A spicy stew made with pork tenderloin and 4 types of peppers. A family favorite that is best served over rice.

Linda
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat bacon grease in a large pot over medium heat. Stir in the pork, and cook until evenly browned. Remove pork and liquid from the pot, and set aside.

    Advertisement
  • In the large pot, melt the butter over medium heat, and saute the onions until tender and lightly browned. Mix in the flour and paprika, and, stirring constantly, cook until thickened.

  • Mix pork, green bell pepper, red bell pepper, yellow bell pepper, and jalapeno peppers into the pot. Stir in the beef stock, tomato paste, garlic, salt, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 1 to 1 1/2 hours, stirring occasionally.

Nutrition Facts

408.4 calories; protein 34.2g 69% DV; carbohydrates 14.8g 5% DV; fat 23.7g 37% DV; cholesterol 128mg 43% DV; sodium 736.7mg 30% DV. Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/05/2003
This was SO good! I slightly browned my pork first, then put all ingredients in the slow cooker for about six hours. It was awesome. The pork was fall apart tender, and the broth was super spicy and flavorful. A new family favorite. Read More
(29)

Most helpful critical review

Rating: 3 stars
01/18/2011
Way too much grease and butter! I used 2T bacon grease for browning the pork and 1T butter for the onions. Add a pinch of salt while cooking the onions to help them soften and get sweeter. There is no need to use expensive tenderloin for this. Pork loin stands up better to long slow cooking. To reduce the heat, remove seeds and white membranes from the Jalapeno peppers. The tomato paste should be sauteed until it darkens and caramelizes before adding the beef broth. That removes the harsh acidic taste and adds a mellow sweetness. Read More
(14)
55 Ratings
  • 5 star values: 31
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
11/04/2003
This was SO good! I slightly browned my pork first, then put all ingredients in the slow cooker for about six hours. It was awesome. The pork was fall apart tender, and the broth was super spicy and flavorful. A new family favorite. Read More
(29)
Rating: 5 stars
01/07/2010
Delicious dish. I recommend the following tweaks: use olive oil instead of bacon grease. Skip the butter. Add garlic with onions. Add the tomato paste before the beef stock, 1 TBS at time under high heat (stirring constantly). Deglaze with the beef broth and finish in crock pot or under low heat on stove. Read More
(22)
Rating: 5 stars
03/15/2006
It was nice. Didnt have any tomatoe paste so used some ketchup instead. Didnt use the Jalepeno's as one of us doesn't like them. Used a pinch of Cayenne pepper instead. Also we had dumplings with it. Very nice recipe will make it again. Read More
(14)
Advertisement
Rating: 3 stars
01/18/2011
Way too much grease and butter! I used 2T bacon grease for browning the pork and 1T butter for the onions. Add a pinch of salt while cooking the onions to help them soften and get sweeter. There is no need to use expensive tenderloin for this. Pork loin stands up better to long slow cooking. To reduce the heat, remove seeds and white membranes from the Jalapeno peppers. The tomato paste should be sauteed until it darkens and caramelizes before adding the beef broth. That removes the harsh acidic taste and adds a mellow sweetness. Read More
(14)
Rating: 4 stars
05/25/2006
This is a really good recipe and I will make it again. I used one of the review suggestions and I cooked it in my slow cooker. I didn t have any jalapeno peppers so I used cayenne pepper and I didn t use quite enough it wasn t very hot. I also put the peppers in the last few hours of cooking time so they wouldn t get all mushy and they turned out perfect. Read More
(12)
Rating: 5 stars
05/14/2006
This was a great recipe that both husband and children loved. I will be using this one for a long time! Read More
(9)
Advertisement
Rating: 5 stars
01/06/2010
Easy with a different sort of zing. I just served it to dinner guests. One guest was gluten-free so I omitted the flour and it was fine. I did add a splash of kirshwasser because I think that alcohol adds a special flavor to most stews. Read More
(8)
Rating: 5 stars
07/13/2003
Delicious! I will make this dish again and again! Read More
(7)
Rating: 5 stars
03/11/2008
The best. The recipe rocks. However if you want the taste of the paparika add it to the butter, paparika needs oil to bring out the flavor. I cooked the pork with 2 pieces of bacon for the bacon fat and added it with the pork, to the roux I added 1/1/2cups of beef broth. This recipe is really good. Thank you for posting. Hope this helps. Read More
(6)