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
Pork Stew
Equipment
Ingredients
- 1 ½ pounds boneless pork shoulder roast or pork steaks, cubed, see note
- 1 tablespoon olive oil
- 1 small onion
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- salt and black pepper to taste
- 1 medium potato peeled and diced
- 1 small sweet potato peeled and diced
- 2 carrots diced
- 1 cup sliced mushrooms
- 1 cup green beans or peas
- 4 cups chicken broth
- 15 ounces canned diced tomatoes with juices, 1 can
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
Nutrition Information
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.