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

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Ingredients  

  • 1 ½ pounds pork shoulder or pork steaks cubed
  • 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 199 votes

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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Pork Stew with thyme in a pot with writing
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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. 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!5 stars

  2. 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!5 stars

  3. 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!

    1. Almost anything goes! Turnips, parsnips, butternut squash, pumpkin or kale would all pair perfectly with this recipe.

  4. 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!

  5. 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!!! 5 stars

  6. 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.5 stars

  7. The description says can be made in crock pot but no instructions for this. I could guess but would rather hear from you

    1. 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.

      1. Thanks for the instructions. Cooked 5 hours on high. Was delicious the first night but even better the second.5 stars

  8. 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!!5 stars

  9. 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.

  10. 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.5 stars

  11. 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!5 stars

  12. 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.5 stars

  13. 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.5 stars

    1. 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!

  14. 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.

    1. 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!