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
- 1 ½ pounds pork shoulder or pork steaks diced
- 1 tablespoon olive oil
- 1 small onion
- ½ teaspoon rosemary
- ½ teaspoon oregano
- salt and pepper to taste
- 1 cup potatoes peeled and diced
- 1 cup sweet potatoes peeled and diced
- 2 carrots diced
- 1 cup mushrooms sliced
- 1 cup green beans or peas
- 4 cups chicken broth
- 1 can diced tomatoes 15oz, undrained
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
What’s the time and temp for making this in a crockpot?
We have never tried this recipe in a crockpot, but I would still brown the pork before adding to the recipe and let it simmer on low for 8-9 hours, adding the veggies towards the end. If you try it I would love to hear how it turns out Melissa!
I’m cooking some meals for someone who can’t tolerate acidic food. What can I substitute the tomatoes for? Thank you. You’re my “go to” website for new recipes.
You can leave the tomatoes out, or add a little extra of the other vegetables, and it will still be delicious.
I am so glad you are enjoying the recipes Kathy!