Pork Stew is a cozy, hearty one pot dinner filled with tender pork and root vegetables in a flavorful broth. This thick, hearty stew will warm your belly from the inside out!
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Holly’s Recipe Highlights For Pork Stew
- Flavor: Hearty and cozy, this stew is packed with flavor in a rich tomato broth. The pork comes out very tender.
- Technique: Browning the meat adds another layer of flavor.
- Prep tip: Trim the meat from the bone and cut into cubes. For extra flavor, add the bone with the other ingredients to simmer and remove before serving.
- Make ahead: Pork stew reheats and freezes well, making it perfect for meal prep.
Ingredient Tips
- Pork for stew: The best cuts of meat for pork stew also happen to be the most affordable. I use pork shoulder, which benefits from cooking low and slow; it’s the same cut of meat I use for pulled pork or green chili.
- Choose these cuts of meat: pork shoulder, pork sirloin, pork butt. Avoid lean cuts like pork loin or tenderloin.
- Potatoes: I prefer a waxy potato, like red or Yukon gold, as they hold their shape better, and peeling is optional. Russet potatoes can be used but do tend to fall apart. If using russets, they should be peeled.
Holly’s Pro Tips
- Sear the pork in batches-it won’t brown as well if the pot is overcroweded.
- When adding liquid, scrape all of the brown bits from the bottom of the pot. They add lots of flavor.
- Freeze stew in single portions for easy lunches; thaw overnight in the fridge before reheating.
- Serve with homemade garlic bread or flaky biscuits; it’s so tasty you will want something to soak up every last drop in your bowl.
More Cozy Stew Recipes
Pork Stew
This hearty Pork Stew recipe is filled with tender chunks of pork and vegetables in a flavorful broth.
Equipment
Ingredients
- 1 ½ pounds boneless pork shoulder roast or pork steaks, cubed, see note
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 cups chicken broth
- 15 ounces canned diced tomatoes with juices, 1 can
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- 8 ounces Yukon gold potatoes diced, peeling optional, about 2 small
- 1 small sweet potato peeled and diced
- 2 medium carrots diced
- 1 cup sliced mushrooms
- 1 cup frozen cut green beans or peas
- salt and black pepper to taste
Instructions
- Heat the oil in a 4-quart Dutch oven. Add the pork in two batches and cook until browned, about 5 minutes. Transfer to a plate. Add the onions to the Dutch oven, adding more oil if needed, and cook until softened, about 3 minutes.
- Add the broth and use a spatula to scrape up any brown bits. Stir in the tomatoes, rosemary, and oregano. Add the pork and onions back to the Dutch oven and bring to a boil. Reduce the heat and simmer covered for 1 hour, or until pork is fairly tender.
- Add the potatoes, sweet potatoes, carrots, and mushrooms. Bring to a boil, reduce heat, and cover. Simmer for an additional 30 minutes or until the vegetables are tender.
- Remove the lid and stir in green beans or peas. Thicken if desired (according to the notes below. Simmer an additional 10 minutes uncovered.
Notes
If there is a bone in your pork shoulder, add it with the other ingredients when simmering for more flavor. Remove before serving.
To thicken: In a mason jar combine 2 tablespoons cornstarch and 3 tablespoons cold water. Stir well and add a little at a time to boiling stew to reach desired consistency.
Nutrition Information
Calories: 228 | Carbohydrates: 18g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 665mg | Potassium: 891mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6748IU | Vitamin C: 28mg | Calcium: 78mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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Easy and delicious. cooked w/bone in broth.