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!
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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First pork stew I ever ate! I used this recipe as a base with some modifications and significant substitutions for what I had on hand (including using pork loin; I had to make some guesses there):
I tossed the meat with salt and pepper as it browned, and added in minced garlic with the onions. I used roasted chicken better than bouillon past for the broth, and simmered the meat in half of the broth for only 10-15ish minutes before adding everything else; used half gold and half red potatoes, skin on; added half-portions of basil, thyme, red pepper flakes, and a couple dried bay leaves; and replaced sweet potato with butternut squash, which I added about halfway through the simmering step. I chose peas over green beans and in addition to cornstarch slurry, I smashed some of the squash and potatoes to help thicken it up. I love a classic hearty stew. The pork wasn’t tough at all, but I think if I’d simmered it the second time for only 20 minutes instead of 30, the texture of both pork and vegetables would have been perfect. Next time…
Really enjoyed this soup. I added some celery and garlic.
Great stew. At first I was leary about it, but to my surprise it turned out GREAT. I increased the pork to 2 lbs. You can never have too much meat in a stew.
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!!!
only two words
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