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 in a white bowl with thyme

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).

Ingredients for Pork Stew in a pot

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.

  1. Cut pork into cubes and brown in oil (this adds flavor).
  2. Add the broth and herbs/seasonings and simmer for an hour.
  3. Add remaining ingredients and cook until tender.
  4. 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.

Pork Stew in a pot with thyme

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

Pork Stew in a white bowl with thyme
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Pork Stew

This Pork Stew can be made in the crockpot or on the stove and tastes amazing either way! We love that this recipes can be frozen and reheated for a quick meal later too!
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 6 servings

Equipment

Ingredients  

  • 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

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

To thicken: In a mason jar combine 2 tablespoons cornstarch and 1/4 cup water. Stir well and add a little at a time to boiling stew to reach desired consistency.
5 from 63 votes↑ Click stars to rate now!
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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
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. 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.

  2. 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.5 stars

  3. 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.5 stars

    1. 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.

  4. My husband said it is better than his mom’s recipe. It is delicious. Thanks for sharing the recipe.5 stars