Pork Stew Recipes

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!

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).

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.

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 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.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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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: 15min

Total: 120min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 228 kcal, Carbohydrate 18 g, Protein 17 g, Fat 10 g, Saturated Fat 2 g, Cholesterol 46 mg, Sodium 665 mg, Fiber 4 g, Sugar 5 g, servingSize 1 serving

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)

Instruction:

1. 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.
2. 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).
3. Add potatoes, sweet potatoes, carrots, and mushrooms. Bring to a boil, reduce heat and simmer covered for 30 minutes or until vegetables are tender.
4. Remove lid and stir in green beans. Thicken if desired (below) and simmer an additional 10 minutes uncovered.

Pork Stew

Full of meat, veggies, and flavor, Pork Stew is a hearty, delicious meal that is sure to chase away the winter chill. It’s simple to make and feeds a crowd!

Prep: 15min

Total: 127min

Yield: 6

Serving Size: 1 /6 of the recipe

Nutrition Facts: servingSize 1 /6 of the recipe, calories 480 kcal, Carbohydrate 43 g, Protein 30 g, Fat 20 g, Saturated Fat 9 g, Cholesterol 87 mg, Sodium 874 mg, Fiber 5 g, Sugar 11 g

Ingredients:

• 2 1/2 pounds pork shoulder, (trimmed of visible fat, cut into 1 inch cubes)
• 1/2 cup all-purpose flour
• salt
• black pepper
• 2-4 tablespoons vegetable oil
• 4 slices bacon, (chopped)
• 1 large onion, (diced)
• 1 tablespoon garlic, (minced)
• 2 cups carrots, (cut into 1/2 inch pieces)
• 1 cup celery,
• 1/2 cup white wine
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon dried rosemary leaves
• 2 bay leaves
• 1/2 cup pitted prunes, (chopped)
• 2 russet potatoes, (peeled and cubed)
• 1 cup parsnips, (peeled and diced)
• 2-3 tablespoons parsley, (chopped)

Instruction:

1. In a mixing bowl, toss the pork with the flour, 2 teaspoons salt, and 1 teaspoon black pepper to coat evenly, shaking off excess.
2. Heat 2 tablespoons of oil, over medium-high heat, in a large pot and brown pork in batches without crowding it, about 7-9 minutes. Add more oil as needed. Transfer browned meat to a bowl with a slotted spoon and set aside. Remove and discard pan drippings.
3. Cook the bacon in the same pot, stirring frequently until crispy. Transfer to bowl with pork.
4. Reduce heat to medium and saute onion, garlic, carrots, and celery, in bacon drippings, stirring occasionally, until soft.
5. Add wine to the pot, continue to simmer, scraping up brown bits on the bottom of the pot until liquid is almost evaporated.
6. Add beef broth, tomato paste, browned pork, bacon, thyme, rosemary, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer, covered for 45 minutes.
7. Stir in prunes, potatoes and parsnips then cover and cook for 45 minutes, stirring occasionally to prevent sticking. If you’d like the stew thinner, add more beef broth or water to achieve desired consistency. Adjust salt and pepper as needed. Ladle into individual bowls, garnish with parsley and serve.

How to make a Simple Pork Stew Recipe | Wanna Cook

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