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
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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Very filling and delicious! Made it just as the recipe says and served over brown rice. Because of all the veggies, I did feel the need to add a cup more of chicken broth. I will make this again.
More of a soup then a stew so I went with it. The flavours are fantastic.
This soup was super delicious! I will definitely make again. It was full of flavor, my mouth watered. I accompanied my soup with a slice of fresh-store-bought-French bread topped with butter. I did modify cooking method to speed things up. I used my insta-pot for 20 minutes to speed the tender process. When I added the vegies, I also added a large garlic clove and cooked in insta-pot 15 more minutes.
I did not remove the cap of fat from my pork as I had precut the meat a few days before to make chicharron and you need the cap of fat, but this was so good. I ate it all. I did not put too much meat and it was delicious. Thank Thank for this recipe.
How long would I cook this recipe in the slow cooker for ?I have company visiting soon and this looks like the perfect recipe
I would 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!
I’m currently 8 months pregnant and this is my go to comfort meal. So easy to make and always delicious. My only question is if this recipe is freezer friendly? I would love to prepare a batch ( or a couple :D) and freeze it for the postpartum period.
This recipe is freezer friendly. Like with any beef stew recipe, the potatoes may change texture slightly, but it will still be delicious.
Delicious!
I am more of an appetizer or dessert style cook, so thank you for showing me something straight forward and simple to cook for my family. This stew was a big hit, even with my picky youngest :)
I am so happy to hear this recipe was a hit Maria!
great recipe! had to figure out what to do with a huge pork butt I had left in the freezer and this was perfect. great flavors and great recipe. definitely will be saved and used again!!! thanks for the recipe!!
I am so glad you enjoyed this Jane!
I made this to the recipe it was great , Served with greens, A healthy and filling dish .
We have some stew meat trimmed off of a pork tenderloin . Would this meat be ok to use in this recipe?
I would think that should work just fine Kristin! Enjoy!
I used twice as much pork (mostly cause it was on sale and I didn’t wanna refreeze the thawed portion again) and added garlic salt instead of regular salt and oh man it’s so good. I think next time I’ll add a few bulbs of garlic.
When making the pork shoulder stew you didn’t mention if you are supposed to take the fat cap off before cooking? And if now when do you discard it?
Great question! If your pork shoulder has a large fat cap you can trim it before cooking.
My body is 3 quart cast iron Dutch oven for my grill I have a 14-in old smokey which has a very tall lid. I made this in the old smokey but I seasoned the meat with Kentucky Kernel preseasoned flour then proceeded to follow the recipe as described. I cook for my neighbors and help feed an older gentleman that lives in my apartment complex and everyone said I need to start a little cooking business but sadly I am disabled severely with congestive heart failure. Everybody loved this stew.
Your stew sounds absolutely delicious, Aflac! I am sure everyone enjoys the yummy meals you cook when you have the chance :)
The pork stew is great I have made it several times
Had leftover cooked bone-in pork butt and wasn’t sure what to do. The pork stew turned out so good. Had to double everything since there was a lot of pork! Cooked with the bone. So much flavor.
Thanks for the recipe Holly.
Delicious, I prepared this stew for a friend fighting cancer. She loved it. Also had enough for another friend and myself. I added bell pepper and butternut squash. It’s a keeper. Used my crockpot allowing it to cook overnight. Big mistake, the entire house was permeated with the cooking smell, will only do it during the day in the future.
So happy you enjoyed it, Susan!
Has anyone made this in a crockpot?
Alicia, I saw this answer where someone else ask about cooking it in a slow cooker:
Spend With Pennies AO
February 27, 2023 at 3:03 pm
I would 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!
Delicious! I cooked this in my instapot on and I added zucchini instead of green beans. Family loved it!
Just made this (with some tweaks), and it was delicious! I want to point out something that’s confusing in the instructions:
Step 1, browning the pork, ends with “Remove from pot and set aside.”
Then, in step 2, it says to add some things to the “pot with pork mixture”, and continue cooking until “pork is fairly tenter”. So, do you take the pork out, then just add it right back in? I just left it in and continued with step 2.
Thanks.
So glad you enjoyed it, Daniel! Thank you for pointing that out, sorry for the confusion. I remove the pork and then add the liquid to scrape up the brown bits and then add the pork back in. I’ve updated the recipe.
My husband said it is better than his mom’s recipe. It is delicious. Thanks for sharing the recipe.