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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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This was fabulous! Didn’t have peas, green beans, or sweet potatoes so I used extra white potatoes and celery. We cooked it over the fire pit, delicious!
Excellent – I doubled the herbs and the diced tomatoes, added 1 cube of chicken bouillon. No mushrooms or green beans, but added celery. I did need the cornstarch slurry. Added a pinch of red pepper. YUMMY!
Hi Holly,
I’m getting ready to make your pork stew and wondering what other veggies you’d suggest adding. I like to load up stews with extra veggies whenever possible. Thinking pumpkin or kale? Thanks!
Almost anything goes! Turnips, parsnips, butternut squash, pumpkin or kale would all pair perfectly with this recipe.
This was delicious! I substituted thyme for rosemary cuz me and hubby don’t care for rosemary. Did not thicken as we prefer a nice broth. It’s a keeper!
TO DIE FOR!!! This is hand down the best stew I have ever made. I copied the recipe to the tee, and it was absolutely delicious!!! Will be making this for family and friends! Thank you!!!
Made this stew for dinner last night. I only used the juice from the can of diced tomatoes and eliminated the mushrooms because my husband does not like these. The stew was very flavorful and easy to make. My picky husband loved it. I will definitely make it again.
The description says can be made in crock pot but no instructions for this. I could guess but would rather hear from you
Season and brown the pork and onions as directed and place them in a 6qt slow cooker. Add the broth, vegetables, and seasonings.
Cook on high 4-5 hours or on low 8-9 hours or until the pork is tender.
To thicken if desired, mix equal parts cornstarch and water (I use 1 to 2 tablespoons). Stir into the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture). Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt & pepper.
Thanks for the instructions. Cooked 5 hours on high. Was delicious the first night but even better the second.
this is a great way to use leftover pork or to just have a different meal using pork! only change is we don’t like sweet potatoes in savory dishes, so we just omitted them and increased the other veggies slightly. very tasty and pretty simple to make. This has been added to my recipe files!!
So happy to hear you enjoyed this recipe, Jane!
Oh my gosh this was so fantastic! My daughter made it for a cooking class assignment and all 8 people eating that night loved it! This is going into our rotation.
Can I use frozen green beans or should I use fresh?
Either will work in this recipe.
Excellent flavor. Easy to make and reasonably inexpensive to make. I used the thickening agent, and added a little salt and no mushrooms ( hubs doesn’t like them.
This came out amazing, my red meat loving husband prefers it over his fav beef stew. I made a few small adjustments, added thyme, Worcestershire sauce, garlic, celery a tbsp of apple cider vinegar then stirred in some cold butter at the end. I’m currently stuffed and we all had to stop eating it or we’re going to be sick lol. Adding to my recipe book right now!
could this be made with pork stock? I’m looking for recipes to use pork stock in.
Sure, that sounds like a great substitute for the chicken stock.
I know I’m in the minority but I hate sweet potatoes. Could I sub butternut squash?
Hi Patti, that sounds like a delicious substitute.
My husband enthusiastically said “This is a keeper!” I loved it too.
So happy to hear that, Carol!
This recipe is so good and pretty easy
highly recommend!
Had really good flavors. I left out mushrooms cause didn’t have and used peas. Added the thickening agent, but never got really thick so with dicing things was more like a soup than stew. Would definitely make again and cut in chunks which trying to thicken more/maybe a little less broth.
This turned out great. I had half jar leftover spag sauce and used that in lieu of the tomatoes. I added some corn instead of the green beans b/c we had a lot of it. Followed the cook times. Was tasty and delicious.
We absolutely love this pork stew recipe.
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!