Pork Stew is not only easy to make, but it’s also delicious! Tender pork shoulder, potatoes and veggies create a hearty and thick stew that will warm your belly from the inside out!
This recipe can easily be made on the stovetop or in the slow cooker!
Pork Stew Meat
Good news! The best cuts of meat for pork stew also happen to be the most affordable. Pork shoulder is a cut of meat that is great for cooking low and slow (it’s the same cut of meat I use for pulled pork or green chili).
Choose the cut of pork based on your cooking method. Tougher and tastier meats are good for the “low and slow” treatment. More tender and mild tasting cuts (like pork tenderloin) benefit from a quicker cook (like roasting).
- Best Pork for Stew: If your pork is destined for low and slow, look for pork shoulder or pork sirloin (the latter is also known as pork butte). Both shoulder and sirloin tend to be tougher, flavorful and well-marbled with fat. They turn succulent and fork-tender in the slow cooker. Just trim the meat from the bone and dice. (But for more flavor, do toss in the bone with the other ingredients and remove before serving).
How to Make Pork Stew
This recipe is made much like a lamb or beef stew recipe. Besides the obvious ingredient of pork, this recipe calls for broth, white and sweet potatoes and veggies. It’s flavored with savory herbs, including rosemary and oregano.
- Cut pork into cubes and brown in oil (this adds flavor).
- Add the broth and herbs/seasonings and simmer for an hour.
- Add remaining ingredients and cook until tender.
- Thicken and serve.
Don’t forget the homemade garlic bread or flaky biscuits; it’s so tasty you will want something to soak up every last drop in your bowl.
What to Serve with Pork Stew
Pork Stew is a simple and substantial one pot meal that is guaranteed to satisfy your family. It doesn’t need much on the side. Serve it over rice, or with cornbread muffins or rolls and butter, for a filling and satisfying meal.
Pork stew freezes remarkably well. Just place leftovers in freezer containers, leaving an inch of headspace for expansion. It will keep for several days in the refrigerator or up to four months in the freezer.
Try These Tasty Stews
- CrockPot Beef Stew – just set and forget it till supper!
- Lamb Stew (Irish Stew) – delicious spring holiday tradition
- Instant Pot Beef Stew – a quick and easy instant pot version!
- Chicken Stew – a lighter option for all the chicken lovers!
- Beef Stew Recipe – classic beef stew recipe
Pork Stew
Equipment
Ingredients
- 1 ½ pounds boneless pork shoulder roast or pork steaks, cubed, see note
- 1 tablespoon olive oil
- 1 small onion
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- salt and black pepper to taste
- 1 medium potato peeled and diced
- 1 small sweet potato peeled and diced
- 2 carrots diced
- 1 cup sliced mushrooms
- 1 cup green beans or peas
- 4 cups chicken broth
- 15 ounces canned diced tomatoes with juices, 1 can
Instructions
- In a large pot or dutch oven, brown pork with onions in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside.
- Add broth, tomatoes, and spices making sure to scrape up any brown bits from the bottom of the pot. Add the pork back into the pot and bring to a boil, reduce heat and simmer covered for 1 hour (or until pork is fairly tender).
- Add potatoes, sweet potatoes, carrots, and mushrooms. Bring to a boil, reduce heat and simmer covered for 30 minutes or until vegetables are tender.
- Remove lid and stir in green beans. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This pork stew was absolutely hearty and delicious! I followed the recipe to the tee. I cooked the bones in with the stew for added flavor. I had to borrow a cup of frozen green beans from my neighbor, so I gave her a small pot of it for her supper. She said, ” This is really good! I’ll be happy to give you green beans any time you make this, if I can have some too!” I am glad to have another good stew recipe, as I do get a bit tired of beef stew, my husband’s favorite.
very good pork stew and everyone loves ❤️ it will be making it more often. Thank you so much for your sharing this your cooking is amazing .
hello..can I use pork loin for this recipe?
Thanks
Pork loin is lean and I would be concerned that the meat would dry out and not be tender.
I use pork tenderloin and it is fabulous!
Made this in my browning crock pot and cooked on low 4-5 hours so that everything was nice and tender. Did not add the sweet potatoes as I do not like them so I used a whole russet potato instead. I also have no liking for peas so I used frozen diced green beans and added them at the beginning. Also used 1/2 teaspoon of Italian Seasoning cause that is what I had on hand. And yes I did thicken it and cooked on high for another 30 minutes. OMG – super good. Thanks for posting.
this recipe was so easy to make. my husband loved it. I didn’t have any diced tomatoes so added tomato paste instead and added water. didn’t have chicken broth but I did have Better than Boullion ORGANIC chicken so I used that and I added about 3/4 cup of white wine because I had it. Will be making this again. Thank you!!!
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love everything you guys show
I’m making this tonight with leftover Boston butt and added a little fresh cabbage. I used my leftover juice from the butt and just adjusted veg for the two of us. I think this will be a nice dinner. Thank you.
Update: My husband and I really enjoyed this stew. Hubby doesn’t usually want leftover pork warmed up – so I made the stew, put the leftover pork in last just long enough to warm through and he really liked it- wants me to make again and I believe it will become our go-to leftover pork butt recipe. Again Thank you
love this stew, and it is a favorite of my family! thank you