12 Easy Pork Stew Recipes Using Boneless Pork Cubes for Weeknight Cooking

Pork stew with boneless cubes works well for quick weeknight meals. These recipes focus on simple steps and common ingredients. You can pick from different flavors to match what your family likes. Most take under an hour from start to finish. Here are the ideas to try this week.

Helpful Tips Before You Start

A few simple steps will keep these pork stews tender and weeknight friendly.

Pat the Cubes Dry

Dry the boneless pork pieces with paper towels before cooking. This helps them brown evenly in the pot.

Cut Vegetables to Match

Slice onions, carrots, and potatoes into similar sizes as the pork cubes. They will finish cooking together without extra timing checks.

Brown in Batches

Work in small batches when searing the meat. Crowding the pan steams the cubes instead of browning them.

Use Low Simmer Heat

Keep the stew at a gentle bubble after adding liquid. This keeps the pork tender without constant watching.

Taste and Adjust at the End

Add salt or a splash of vinegar right before serving. The flavors concentrate during the short cook time.

Classic Hearty Root Vegetable Pork Stew

This stew brings together tender pork and earthy root vegetables in a simple broth that feels satisfying on busy evenings. It works well for weeknight cooking because the ingredients simmer together with little hands-on time once everything is in the pot. The result is a thick, savory dish with soft chunks of potato, carrot, and parsnip that soak up the seasoned broth.

Classic Hearty Root Vegetable Pork Stew

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Dutch oven
• Cutting board
• Chef’s knife

Ingredients

  

• 1.5 pounds boneless pork cubes
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 parsnips, sliced
• 3 medium potatoes, cubed
• 4 cups beef broth
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Pat the pork cubes dry and toss them with the flour, salt, and pepper until lightly coated.
• Heat the olive oil in a large Dutch oven over medium heat. Add the pork in a single layer and brown on all sides, about 6 minutes total. Remove the pork to a plate.
• Add the onion to the same pot and cook for 3 minutes until it softens. Stir in the garlic and cook 30 seconds more.
• Return the pork to the pot along with the carrots, parsnips, potatoes, thyme, and bay leaves. Pour in the beef broth and stir to combine.
• Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes until the pork and vegetables are tender.
• Remove the bay leaves, taste and adjust salt if needed, then sprinkle with fresh parsley before serving.

Notes

Browning the floured pork first creates a light gravy base in the pot, so skip this step only if you are short on time. If the stew thickens too much while simmering, add a splash of extra broth. Leftovers reheat well the next day and taste even better once the flavors have settled.

Course: Soup
Cuisine: American
Equipment: Large Dutch oven, Cutting board, Chef’s knife

Spicy Chipotle Pork Stew with Hominy

This stew brings a smoky heat to weeknight dinners with tender pork cubes simmered in a chipotle broth. Hominy adds a chewy bite that makes each bowl feel hearty without much effort. It works well when you want something warming but still quick to pull together after a busy day.

The flavor leans bold and spicy with earthy notes from cumin and oregano. The pork stays moist during a gentle simmer while the hominy soaks up the broth. Serve it with simple toppings to balance the heat.

Spicy Chipotle Pork Stew with Hominy

Print Recipe Pin Recipe

Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board

Ingredients

  

• 1.5 pounds boneless pork cubes
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 4 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) hominy, drained
• Salt and pepper to taste
• Fresh cilantro and lime wedges for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the pork cubes and brown them on all sides for about 5 minutes. Remove the pork and set it aside.
• In the same pot, add the diced onion and cook for 3 minutes until it softens. Stir in the minced garlic and cook for 1 more minute.
• Add the minced chipotle peppers, cumin, and oregano. Stir for 30 seconds to release the flavors.
• Pour in the chicken broth and diced tomatoes. Return the browned pork to the pot. Season with salt and pepper. Bring the mixture to a simmer.
• Cover and cook for 25 minutes, stirring occasionally, until the pork is tender.
• Stir in the drained hominy and simmer uncovered for 5 more minutes. Taste and adjust seasoning if needed.
• Ladle into bowls and top with fresh cilantro and a squeeze of lime.

Notes

Chipotle peppers vary in heat, so start with one and add more during the simmer if you want extra spice. The hominy keeps its texture best when added near the end rather than at the start. Leftovers thicken nicely in the fridge and reheat well on the stovetop with a splash of broth.

Course: Soup
Cuisine: Mexican
Equipment: Large pot, Knife, Cutting board

Thai Coconut Curry Pork Stew

This Thai Coconut Curry Pork Stew brings tender boneless pork cubes together with creamy coconut milk and bold curry flavors. It comes together in one pot and works well for busy weeknights when you want something warm and satisfying without much fuss. The result is a creamy stew with a balance of savory, slightly sweet, and tangy notes.

The pork stays juicy after simmering, while the vegetables add a bit of texture. Serve it over rice to soak up the sauce.

Thai Coconut Curry Pork Stew

Print Recipe Pin Recipe

Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds boneless pork cubes
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 1 can (14 ounces) coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 bell peppers, sliced
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the pork cubes and cook until lightly browned on all sides, about 5 minutes. Remove the pork and set it aside.
• In the same pot, add the onion, garlic, and ginger. Cook for 2 minutes until the onion softens.
• Stir in the Thai red curry paste and cook for 1 minute to release the flavors.
• Pour in the coconut milk and chicken broth. Add the fish sauce and brown sugar. Stir well to combine.
• Return the pork cubes to the pot. Bring the mixture to a simmer, then cover and cook on low heat for 25 minutes.
• Add the sliced bell peppers and continue simmering uncovered for 10 more minutes until the peppers are tender but still hold their shape.
• Stir in the lime juice. Taste and adjust seasoning if needed. Serve hot, topped with chopped cilantro.

Notes

For a milder version, start with 2 tablespoons of curry paste and add more at the end if needed. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce. Avoid freezing this stew, as the coconut milk can separate. Brown the pork well at the start to build deeper flavor in the final dish.

Course: Soup
Cuisine: Thai
Equipment: Large Pot, Knife, Cutting Board

Hungarian Paprika Pork Goulash

This Hungarian Paprika Pork Goulash turns boneless pork cubes into a hearty stew with bold paprika flavor. It comes together on the stovetop for an easy weeknight meal when you want something warm and filling.

The dish features tender pork in a rich, slightly smoky sauce with peppers and onions. Serve it over noodles or with bread to soak up every bit.

Hungarian Paprika Pork Goulash

Print Recipe Pin Recipe

Course Main Course

Cuisine Hungarian

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Measuring cups

Ingredients

  

• 1.5 pounds boneless pork cubes
• 2 tablespoons vegetable oil
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons Hungarian sweet paprika
• 1 red bell pepper, sliced
• 2 cups diced tomatoes
• 3 cups beef broth
• 1 teaspoon caraway seeds
• Salt and black pepper to taste
• 1/2 cup sour cream, for serving
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

 

• Heat the vegetable oil in a large pot over medium-high heat. Add the boneless pork cubes and brown them on all sides for about 5 minutes. Remove the pork and set it aside.
• Lower the heat to medium. Add the chopped onions to the pot and cook until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
• Sprinkle in the Hungarian sweet paprika and stir quickly to coat the onions without letting the paprika burn. Return the pork cubes to the pot.
• Add the sliced red bell pepper, diced tomatoes, beef broth, and caraway seeds. Season with salt and black pepper.
• Bring the mixture to a simmer, then cover and cook on low heat for 45 minutes, stirring occasionally, until the pork is tender.
• Remove the pot from the heat. Stir in the sour cream until the sauce is smooth. Sprinkle with chopped fresh parsley before serving.

Notes

Stir the sour cream in off the heat to keep the sauce from curdling. If the stew thickens too much while simmering, add a splash of extra broth. Leftovers reheat well the next day, and the paprika flavor stays balanced.

Course: Main Course
Cuisine: Hungarian
Equipment: Large pot, Wooden spoon, Measuring cups

Moroccan Spiced Pork Stew with Chickpeas and Apricots

This stew combines tender pork cubes with warm spices, chickpeas, and sweet apricots for a balanced meal. It works well on weeknights when you want something hearty without much fuss. The result has a savory base with gentle sweetness and a thick, comforting texture.

The spices create depth while the apricots soften during cooking to add natural sweetness. It pairs easily with couscous or rice for a filling dinner.

Moroccan Spiced Pork Stew with Chickpeas and Apricots

Print Recipe Pin Recipe

Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Large Dutch oven
• Wooden spoon
• Knife

Ingredients

  

• 1 1/2 pounds boneless pork cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon ground ginger
• 4 cups chicken broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup dried apricots, chopped
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the pork cubes and brown them on all sides, about 6 to 8 minutes. Remove the pork and set it aside.
• Lower the heat to medium and add the onion to the same pot. Cook until softened, about 4 minutes. Stir in the garlic and cook for 1 minute more.
• Add the cumin, coriander, cinnamon, paprika, and ginger. Stir for 30 seconds until fragrant.
• Pour in the chicken broth and return the pork to the pot. Bring the mixture to a simmer.
• Add the chickpeas and apricots. Season with salt and black pepper. Cover and simmer gently for 25 to 30 minutes, stirring occasionally, until the pork is tender.
• Taste and adjust seasoning if needed. Serve the stew in bowls topped with fresh cilantro and a squeeze of lemon.

Notes

Chop the apricots into small pieces so they break down slightly and distribute sweetness evenly through the broth. If the stew thickens too much, add a splash of broth when reheating. Leftovers store well in the fridge for three days and reheat best on the stovetop over low heat.

Course: Main Course
Cuisine: Moroccan
Equipment: Large Dutch oven, Wooden spoon, Knife

French White Wine and Mushroom Pork Stew

This stew combines tender pork cubes with earthy mushrooms in a light white wine sauce. It works well for weeknights when you want something a bit special without much fuss. The flavor is savory and herbal, with a silky broth that clings nicely to the meat and vegetables.

It comes together in one pot on the stovetop and tastes even better after a short simmer that lets the flavors settle.

French White Wine and Mushroom Pork Stew

Print Recipe Pin Recipe

Course Main Course

Cuisine French

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Measuring cups

Ingredients

  

• 1 1/2 pounds boneless pork cubes
• 8 ounces cremini mushrooms, sliced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 cup dry white wine
• 2 cups chicken broth
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Pat the pork cubes dry and season them with salt and pepper. Heat the olive oil in a large pot over medium heat, then brown the pork in batches until all sides are seared. Remove the pork and set it aside.
• Add the onion and mushrooms to the same pot. Cook until the onion softens and the mushrooms release their liquid, about 5 minutes. Stir in the garlic and cook for 1 minute more.
• Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw taste. Pour in the white wine and scrape the bottom of the pot to release any browned bits.
• Return the pork to the pot. Add the chicken broth, thyme, and bay leaf. Bring the mixture to a simmer, then cover and cook for 25 minutes until the pork is tender.
• Remove the bay leaf. Taste and adjust salt and pepper if needed. Sprinkle with parsley before serving.

Notes

Use a dry white wine you would drink, such as sauvignon blanc, so the sauce stays bright. Cremini mushrooms hold up better than white button ones during the simmer. Leftovers reheat gently on the stove with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: French
Equipment: Large pot, Wooden spoon, Measuring cups

Ginger Soy Pork Stew with Bok Choy

This stew brings together tender pork cubes and crisp bok choy in a savory ginger soy broth. It comes together in one pot and works well on busy weeknights when you want something warm and filling without much effort. The flavor leans salty and aromatic with a light fresh finish from the greens.

Ginger Soy Pork Stew with Bok Choy

Print Recipe Pin Recipe

Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board

Ingredients

  

• 1.5 pounds boneless pork cubes
• 3 tablespoons soy sauce
• 2 tablespoons grated fresh ginger
• 4 cloves garlic, minced
• 1 large onion, diced
• 4 cups chicken broth
• 4 heads baby bok choy, halved lengthwise
• 1 tablespoon sesame oil
• 2 green onions, sliced
• Salt and black pepper to taste

Instructions

 

• Heat the sesame oil in a large pot over medium heat. Add the pork cubes, season with salt and pepper, and brown on all sides for about 5 minutes.
• Stir in the diced onion, minced garlic, and grated ginger. Cook for 2 minutes until the onion softens.
• Pour in the soy sauce and chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 25 minutes until the pork is tender.
• Add the halved bok choy to the pot. Simmer uncovered for 5 minutes until the bok choy is bright green and slightly wilted.
• Taste and adjust seasoning if needed. Ladle into bowls and top with sliced green onions.

Notes

Add the bok choy only at the end so it stays tender-crisp instead of turning mushy. If the broth tastes too strong, stir in a splash of water after simmering. Leftovers keep well in the fridge for two days and reheat gently on the stove without overcooking the greens.

Course: Main Course
Cuisine: Asian
Equipment: Large pot, Knife, Cutting board

Apple Cider and Sage Pork Stew

This stew brings together tender pork and the bright sweetness of apple cider with earthy sage. It works well on busy weeknights when you want a warm, one-pot meal that feels seasonal without much effort. The result is a savory broth with soft vegetables and pork that stays moist.

The flavors balance sweet and herbal notes while the vegetables add heartiness. It suits cooler evenings and comes together with basic pantry items.

Apple Cider and Sage Pork Stew

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1.5 pounds boneless pork cubes
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups apple cider
• 1 cup chicken broth
• 2 tablespoons chopped fresh sage
• 3 carrots, peeled and sliced
• 2 medium potatoes, cubed
• Salt and black pepper to taste

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the pork cubes and brown them on all sides for about 5 minutes.
• Stir in the chopped onion and minced garlic. Cook for 3 minutes until the onion softens.
• Pour in the apple cider and chicken broth. Add the chopped sage, sliced carrots, and cubed potatoes.
• Season with salt and black pepper. Bring the mixture to a boil, then reduce to a simmer.
• Cover and cook for 45 minutes, stirring occasionally, until the pork and vegetables are tender.

Notes

Simmer uncovered for the last 10 minutes if you want a thicker broth. Fresh sage gives the best flavor here, but dried sage works in a pinch at half the amount. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Tuscan Tomato and White Bean Pork Stew

This stew brings together tender pork cubes with creamy white beans and a bright tomato broth. It works well for busy weeknights when you want something hearty but still simple to prepare in one pot. The flavor leans savory with herbal notes from rosemary, while the beans add a soft texture that balances the chunks of pork.

Tuscan Tomato and White Bean Pork Stew

Print Recipe Pin Recipe

Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife

Ingredients

  

• 1.5 pounds boneless pork cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1 can (28 oz) crushed tomatoes
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 2 cups chicken broth
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium-high heat. Add the boneless pork cubes and cook until browned on all sides, about 6 to 8 minutes. Remove the pork and set it aside.
• Lower the heat to medium. Add the chopped onion to the same pot and cook until softened, about 4 minutes. Stir in the minced garlic and dried rosemary and cook for 1 minute more.
• Pour in the crushed tomatoes and chicken broth. Return the browned pork cubes to the pot. Season with salt and black pepper.
• Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25 minutes, stirring occasionally.
• Stir in the drained cannellini beans. Continue to simmer uncovered for 10 minutes until the beans are heated through and the stew has thickened slightly.

Notes

If the stew thickens too much during simmering, add a splash more chicken broth to loosen it. Leftovers store well in the refrigerator for up to three days and reheat gently on the stove with a little extra broth to refresh the texture. For a brighter finish, stir in a handful of chopped fresh parsley just before serving.

Course: Soup
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Knife

Cajun Pork Stew with Bell Peppers and Okra

This stew turns boneless pork cubes into a hearty weeknight meal with bold Cajun spices and plenty of vegetables. The pork stays tender after a gentle simmer while the bell peppers add sweetness and the okra gives the broth a little body. It works well on busy evenings when you want something filling that mostly cooks on its own.

The finished dish has a spicy, savory flavor with soft chunks of pork and vegetables in a lightly thickened tomato broth. Serve it as is or spoon it over rice for extra comfort.

Cajun Pork Stew with Bell Peppers and Okra

Print Recipe Pin Recipe

Course Main Course

Cuisine Cajun

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds boneless pork cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 bell peppers (1 green, 1 red), sliced
• 3 cloves garlic, minced
• 2 cups fresh okra, sliced
• 2 tablespoons Cajun seasoning
• 1 (14-ounce) can diced tomatoes
• 3 cups chicken broth
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Instructions

 

• Heat the vegetable oil in a large pot over medium-high heat. Add the pork cubes and cook until browned on all sides, about 6 to 8 minutes.
• Add the chopped onion, sliced bell peppers, and minced garlic to the pot. Cook for 4 to 5 minutes until the vegetables start to soften.
• Stir in the Cajun seasoning and dried thyme, then pour in the diced tomatoes and chicken broth. Bring the mixture to a simmer.
• Add the sliced okra, reduce the heat to low, and cover the pot. Let the stew simmer for 25 to 30 minutes until the pork is tender.
• Taste and season with salt and black pepper as needed before serving.

Notes

Slice the okra right before adding it so it does not release too much liquid early. If the broth seems thin at the end, remove the lid for the last 5 minutes of simmering. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: Cajun
Equipment: Large Pot, Knife, Cutting Board

Sweet Potato and Kale Pork Stew

This recipe pairs tender pork cubes with sweet potatoes and kale for a balanced stew that feels hearty without being heavy. The potatoes add natural sweetness while the kale brings a slight earthiness to the broth.

It works well on busy weeknights when you want a one-pot meal that uses simple ingredients. The finished stew has soft vegetables and savory meat in a light broth that reheats nicely.

Sweet Potato and Kale Pork Stew

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1.5 pounds boneless pork cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 4 cups chopped kale

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the pork cubes and cook until browned on all sides.
• Add the onion and garlic to the pot. Cook for 3 minutes until the onion softens.
• Stir in the sweet potato cubes, chicken broth, thyme, salt, and pepper. Bring the mixture to a simmer.
• Cover the pot and cook for 20 minutes until the sweet potatoes are tender.
• Add the kale and stir until it wilts, about 3 minutes. Serve hot.

Notes

Add the kale at the very end so it keeps its bright color and does not overcook. Leftovers store well in the refrigerator for up to three days and taste even better after the flavors settle. If the stew thickens too much when reheated, add a splash of broth to loosen it.

Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Lemon Herb Mediterranean Pork Stew with Olives

This stew brings bright lemon and herb flavors to tender pork cubes for a fresh take on weeknight cooking. The briny olives add a nice contrast that keeps each bite interesting. It works well on busy evenings when you want something comforting but not heavy.

The finished dish has a light broth with clear Mediterranean notes from the oregano, thyme, and lemon. Pork stays moist when simmered gently, and the olives give a salty pop at the end.

Lemon Herb Mediterranean Pork Stew with Olives

Print Recipe Pin Recipe

Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Dutch Oven
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds boneless pork cubes
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• Zest and juice of 2 lemons
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup pitted Kalamata olives
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large Dutch oven over medium heat. Add the pork cubes and cook until browned on all sides, about 6 minutes total.
• Add the diced onion and minced garlic to the pot. Stir and cook for 3 minutes until the onion softens.
• Pour in the chicken broth. Add the lemon zest, lemon juice, oregano, thyme, salt, and black pepper. Stir to combine.
• Bring the mixture to a gentle simmer. Cover and cook for 25 minutes, stirring once or twice, until the pork is tender.
• Stir in the Kalamata olives and cook uncovered for 5 more minutes to warm them through.
• Remove from heat and sprinkle with the chopped fresh parsley before serving.

Notes

Simmer the stew gently after adding the broth so the pork stays tender instead of tough. Taste the broth near the end and add a little more lemon juice if you want extra brightness. Leftovers keep well in the fridge for three days and reheat easily on the stovetop with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: Mediterranean
Equipment: Dutch Oven, Cutting Board, Knife