14 Fresh Pork Stew Recipes Featuring Peas and Mixed Vegetables

Pork stew makes a filling dinner option that many families enjoy. Adding peas and mixed vegetables brings in extra nutrients and flavor. This collection shares 14 recipes to help you vary your meals. Each recipe uses straightforward ingredients and methods. You can pick ones that fit your schedule and tastes.

Helpful Tips Before You Start

These pointers will help the pork stay tender and the vegetables cook evenly in each stew.

Choose pork shoulder

This cut holds up well during simmering and stays moist in the finished stew.

Add peas late

Stir fresh or frozen peas in during the final five minutes to keep their color and texture.

Prep mixed vegetables

Cut carrots and potatoes into similar sizes so they finish cooking at the same time.

Brown the meat in batches

Sear the pork pieces without crowding the pan to develop better flavor before adding liquid.

Taste and adjust near the end

Check the broth for salt and herbs after the vegetables have softened.

Classic French Pork Stew with White Wine, Peas, and Root Vegetables

This stew combines tender chunks of pork with sweet root vegetables in a light broth made with white wine. It suits cool evenings when you want a filling meal that still feels fresh thanks to the peas added at the end. The flavors stay balanced with gentle herb notes and soft textures from the long simmer.

The dish works well for weeknight dinners or casual gatherings with friends. Carrots and parsnips bring natural sweetness while the white wine keeps everything bright rather than heavy.

Classic French Pork Stew with White Wine, Peas, and Root Vegetables

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Dutch Oven
• Cutting Board
• Chef’s Knife

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 3 tablespoons all-purpose flour
• 1 cup dry white wine
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup frozen peas
• Salt and pepper to taste

Instructions

 

• Season the pork cubes with salt and pepper, then toss them in the flour until lightly coated.
• Heat the olive oil in a Dutch oven over medium heat. Brown the pork in batches until all sides are golden, then set the meat aside.
• Add the onion, carrots, and parsnips to the same pot. Cook for five minutes until the vegetables begin to soften.
• Pour in the white wine and stir to scrape up any browned bits from the bottom.
• Return the pork to the pot along with the chicken broth, thyme, and bay leaves. Bring to a simmer, then cover and cook on low heat for one hour.
• Stir in the frozen peas and cook uncovered for five more minutes until the peas are tender.
• Remove the bay leaves before serving.

Notes

Add the peas only at the end so they keep their bright color and slight snap. If the stew thickens too much while simmering, splash in a little extra broth to loosen it. Leftovers reheat well on the stovetop with a splash of water to restore the sauce.

Course: Main Course
Cuisine: French
Equipment: Dutch Oven, Cutting Board, Chef’s Knife

Spicy Chipotle Pork Stew with Peas and Bell Peppers

This stew combines tender pork with the smoky heat of chipotle peppers and the bright sweetness of peas and bell peppers. It works well on cool nights when you want a filling meal that still feels fresh thanks to the vegetables.

The dish has a thick broth, soft potatoes, and a bit of crunch from the peppers. Peas stirred in at the end keep their color and pop against the spice.

Spicy Chipotle Pork Stew with Peas and Bell Peppers

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 1/2 pounds pork stew meat, cut into cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 bell peppers, diced
• 2 chipotle peppers in adobo sauce, minced
• 4 cups chicken broth
• 2 medium potatoes, cubed
• 1 cup carrots, sliced
• 1 cup frozen peas
• 1 teaspoon ground cumin
• Salt and black pepper to taste

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 bell peppers, chipotle peppers, and cumin. Cook for 2 minutes to release the flavors.
• Pour in the chicken broth, then add the potatoes and carrots. Season with salt and black pepper.
• Bring the stew to a boil, then reduce to a simmer. Cover and cook for 45 minutes until the pork and vegetables are tender.
• Stir in the frozen peas and cook uncovered for 5 more minutes. Adjust salt and pepper if needed before serving.

Notes

Add the peas only in the final minutes so they stay bright and firm. If the stew thickens too much while simmering, add a splash of broth to loosen it. Leftovers reheat well on the stove with a little extra liquid to restore the texture.

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

Thai Coconut Curry Pork Stew with Mixed Vegetables and Peas

This Thai-inspired stew combines tender chunks of pork with creamy coconut milk and fragrant curry paste. The mixed vegetables bring hearty texture while the peas add a pop of sweetness and color. It works well for weeknight dinners or casual gatherings when you want a one-pot meal with bold flavors.

The finished dish has a rich, velvety broth that coats the pork and vegetables evenly. The peas stay bright when added near the end of cooking, giving a fresh contrast to the warm spices.

Thai Coconut Curry Pork Stew with Mixed Vegetables and Peas

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Dutch oven
• Cutting board
• Wooden spoon

Ingredients

  

• 1.5 pounds boneless pork shoulder, cut into 1-inch cubes
• 2 tablespoons Thai red curry paste
• 1 (14-ounce) can coconut milk
• 2 cups mixed vegetables (carrots, bell peppers, and zucchini), chopped
• 1 cup frozen peas
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon fish sauce
• 1 lime, juiced
• 2 tablespoons chopped fresh cilantro, for garnish
• Cooked rice, for serving

Instructions

 

• Heat a large Dutch oven over medium heat and add the pork cubes. Brown the pork on all sides for about 5 minutes, stirring occasionally to prevent sticking.
• Stir in the Thai red curry paste, minced garlic, and grated ginger. Cook for 1 minute until the paste becomes fragrant and coats the pork.
• Pour in the coconut milk and fish sauce. Bring the mixture to a gentle simmer, scraping the bottom of the pot to release any browned bits.
• Add the chopped mixed vegetables. Cover and simmer for 20 minutes, stirring once or twice, until the vegetables are tender and the pork is cooked through.
• Stir in the frozen peas and lime juice. Cook uncovered for 3 more minutes until the peas are heated through but still bright green.
• Remove from heat and sprinkle with chopped cilantro. Serve hot over cooked rice.

Notes

Add the peas only at the end to preserve their color and slight crunch. If the curry tastes too mild, stir in an extra teaspoon of curry paste during the final simmer. Leftovers thicken as they cool, so add a splash of water when reheating to loosen the broth.

Course: Main Course
Cuisine: Thai
Equipment: Dutch oven, Cutting board, Wooden spoon

Smoky Paprika Pork Stew with Peas, Tomatoes, and Carrots

This stew brings together tender pork and bright vegetables in a broth flavored with smoked paprika. It works well for weeknight dinners when you want something hearty but not heavy. The carrots soften during cooking while the peas stay slightly firm, and the tomatoes add a light acidity that balances the richness of the pork.

The flavor profile is savory with a gentle smokiness that pairs nicely with the sweetness of the carrots. It comes together in one pot and reheats well for leftovers.

Smoky Paprika Pork Stew with Peas, Tomatoes, and Carrots

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Dutch Oven
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds pork stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 carrots, sliced into rounds
• 2 cloves garlic, minced
• 2 tablespoons smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (28-ounce) can diced tomatoes
• 3 cups chicken broth
• 1 cup frozen peas

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 to 8 minutes. Remove the pork and set it aside.
• Add the onion and carrots to the same pot. Cook for 5 minutes, stirring occasionally, until the onion softens.
• Stir in the garlic, smoked paprika, salt, and black pepper. Cook for 1 minute until the spices become fragrant.
• Return the pork to the pot. Add the diced tomatoes and chicken broth. Bring the mixture to a simmer.
• Cover the pot and cook on low heat for 45 minutes, stirring once or twice, until the pork is tender.
• Stir in the frozen peas and cook uncovered for 5 more minutes until the peas are heated through.

Notes

Taste the broth near the end of cooking and add a pinch more salt if the tomatoes taste too sharp. This stew pairs well with crusty bread or over cooked rice. Leftovers keep in the fridge for up to three days and the flavors deepen slightly after the first night. If the stew thickens too much when reheated, add a splash of broth to loosen it.

Course: Soup
Cuisine: American
Equipment: Dutch Oven, Cutting Board, Knife

Ginger-Soy Braised Pork Stew with Asian Greens and Peas

This ginger-soy braised pork stew turns simple ingredients into a satisfying meal with tender pork and bright vegetables. The fresh peas bring natural sweetness while the Asian greens stay crisp. It suits cool evenings when you want a one-pot dinner that feels both comforting and fresh.

The soy and ginger create a savory base that pairs well with rice. Carrots add color and a slight bite, making the whole dish balanced without extra effort.

Ginger-Soy Braised Pork Stew with Asian Greens and Peas

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds pork stew meat, cubed
• 2 tablespoons minced fresh ginger
• 1/4 cup soy sauce
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup green peas
• 3 cups chopped bok choy
• 2 green onions, sliced
• Cooked rice, for serving

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the pork cubes and brown them on all sides, about 5 minutes.
• Stir in the minced ginger, garlic, onion, and carrots. Cook for 3 minutes until the onion softens.
• Pour in the soy sauce and beef broth. Bring the mixture to a simmer, then cover and cook on low heat for 45 minutes until the pork is tender.
• Add the green peas and bok choy. Simmer uncovered for 5 more minutes until the vegetables are bright and just cooked.
• Ladle the stew over cooked rice and top with sliced green onions before serving.

Notes

Simmer the bok choy only at the end so it keeps some crunch. If the broth tastes too salty after braising, add a splash of water. Leftovers reheat well on the stove with a little extra broth to loosen the sauce.

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

Mediterranean Herb Pork Stew with Peas, Zucchini, and Olives

This Mediterranean herb pork stew combines tender chunks of pork with bright peas and zucchini in a broth scented with oregano and thyme. The olives bring a salty contrast that keeps each bite interesting. It suits cool evenings when you want a stew that still feels fresh and vegetable-forward.

The finished dish has a light broth base with soft zucchini pieces and sweet pops of peas throughout. Serve it on its own or with simple bread to soak up the flavors.

Mediterranean Herb Pork Stew with Peas, Zucchini, and Olives

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Measuring cups

Ingredients

  

• 1 lb pork stew meat, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium zucchinis, sliced into half-moons
• 1 cup fresh or frozen peas
• 1/2 cup pitted Kalamata olives, halved
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 4 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the pork pieces and cook until browned on all sides, about 6 minutes.
• Stir in the onion and garlic. Cook for 3 minutes until the onion softens.
• Add the oregano, thyme, salt, and black pepper. Stir for 30 seconds to coat the meat.
• Pour in the chicken broth and bring the mixture to a simmer. Cover and cook for 45 minutes until the pork is tender.
• Add the zucchini slices and peas. Simmer uncovered for 8 minutes until the zucchini is just tender.
• Stir in the olives and heat through for 2 minutes. Remove from heat and sprinkle with fresh parsley before serving.

Notes

Simmer the zucchini only until it turns bright green to keep some bite. If you use frozen peas, add them in the last 3 minutes so they stay firm. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.

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

Indian Masala-Spiced Pork Stew with Peas and Mixed Vegetables

This stew combines tender pork with warming Indian spices, peas, and a mix of vegetables for a hearty one-pot meal. It works well on busy weeknights or when you need something filling that still feels fresh.

The garam masala and other spices create an aromatic base, while the peas add a touch of sweetness and the mixed vegetables give the stew body and texture.

Indian Masala-Spiced Pork Stew with Peas and Mixed Vegetables

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon chili powder
• 2 carrots, sliced
• 2 medium potatoes, cubed
• 1 bell pepper, diced
• 1 cup frozen peas
• 1 can (14 oz) diced tomatoes
• 3 cups chicken broth
• Salt to taste
• Fresh cilantro, chopped, for garnish

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the pork cubes and brown them on all sides, about 5 minutes total.
• Add the diced onion, minced garlic, and grated ginger to the pot. Cook until the onion softens, about 3 minutes.
• Stir in the garam masala, cumin, coriander, turmeric, and chili powder. Cook for 1 minute until the spices smell fragrant.
• Pour in the diced tomatoes and chicken broth. Bring the mixture to a simmer.
• Add the carrots, potatoes, and bell pepper. Cover and simmer for 25 minutes until the pork and vegetables are tender.
• Stir in the frozen peas and cook for 5 more minutes. Season with salt to taste.
• Ladle the stew into bowls and top with chopped cilantro before serving.

Notes

Add the peas only at the end so they stay bright and firm. If you want a thicker stew, mash a few potato pieces into the broth during the last simmer. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.

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

Lemon-Rosemary Pork Stew with Spring Peas and Green Beans

This stew combines tender chunks of pork with bright lemon and rosemary in a light broth. It works well on cooler spring evenings when you want something warm but still fresh. The green beans and peas stay slightly crisp, giving the dish a nice mix of textures alongside the soft carrots and meat.

The flavor stays clean and herbal with a gentle citrus finish. It makes a satisfying meal without feeling heavy, and the vegetables add color and freshness to each bowl.

Lemon-Rosemary Pork Stew with Spring Peas and Green Beans

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife

Ingredients

  

• 1 1/2 pounds pork stew meat, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh rosemary
• Zest and juice of 1 lemon
• 4 cups chicken broth
• 2 carrots, peeled and sliced
• 8 ounces fresh green beans, trimmed and halved
• 1 cup fresh spring peas
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the pork and cook until browned on all sides, about 6 to 8 minutes.
• Add the onion and garlic to the pot. Cook for 3 minutes until the onion softens.
• Stir in the rosemary, lemon zest, chicken broth, and carrots. Bring the mixture to a simmer, then cover and cook for 25 minutes.
• Add the green beans and cook for 5 minutes. Then stir in the spring peas and cook for another 3 minutes until the vegetables are tender but still bright.
• Remove the pot from the heat. Stir in the lemon juice and season with salt and black pepper to taste.

Notes

Simmer the pork just until tender without letting the broth reduce too much, so the lemon flavor stays clear. Add the peas and green beans toward the end to keep their color and slight crunch. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

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

Hearty Hungarian Pork Stew with Paprika, Peas, and Cabbage

This stew combines tender chunks of pork with sweet peas and shredded cabbage in a broth flavored by paprika. It makes a filling meal for cold nights or weeknight family dinners when you want something warming but straightforward.

The dish has a savory, slightly smoky taste with soft vegetables that hold their shape. Cabbage adds a mild crunch while peas bring a touch of sweetness to balance the rich pork.

Hearty Hungarian Pork Stew with Paprika, Peas, and Cabbage

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Course Main Course

Cuisine Hungarian

Servings 4 people

Equipment

• Large Dutch oven
• cutting board
• sharp knife

Ingredients

  

• 1.5 pounds pork stew meat, cut into 1-inch cubes
• 2 tablespoons Hungarian sweet paprika
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 3 cups shredded green cabbage
• 2 cups frozen green peas
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the pork cubes and brown them on all sides for about 6 minutes. Remove the pork and set it aside.
• Lower the heat to medium. Add the diced onion, sliced carrots, and minced garlic to the pot. Cook for 4 minutes until the onion softens.
• Stir in the Hungarian paprika and cook for 30 seconds to release its flavor.
• Return the browned pork to the pot. Pour in the chicken broth, salt, and black pepper. Bring the mixture to a simmer.
• Cover and cook for 45 minutes, stirring occasionally, until the pork is tender.
• Add the shredded cabbage and cook uncovered for 10 minutes until it softens but still holds some texture.
• Stir in the frozen peas and cook for 5 more minutes until they are heated through. Adjust seasoning if needed before serving.

Notes

If the broth thickens too much during simmering, add a splash of water to loosen it. Leftovers keep well in the refrigerator for three days and reheat best on the stovetop over low heat. For a milder flavor, use half sweet paprika and half smoked paprika.

Course: Main Course
Cuisine: Hungarian
Equipment: Large Dutch oven, cutting board, sharp knife

Moroccan Spiced Pork Stew with Peas, Chickpeas, and Carrots

This stew combines tender pork with sweet carrots, earthy chickpeas, and fresh peas in a warm spice blend. It suits cool evenings when you want a hearty meal that still feels light thanks to the vegetables.

The flavor profile leans aromatic with notes of cumin and cinnamon, while the peas add a pop of color and texture at the end. It comes together in one pot and works well for family dinners or simple meal prep.

Moroccan Spiced Pork Stew with Peas, Chickpeas, and Carrots

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Dutch Oven
• Cutting Board
• Knife
• Measuring Spoons
• Wooden Spoon

Ingredients

  

• 1 pound pork stew meat, cut into cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 carrots, peeled and sliced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon paprika
• ¼ teaspoon turmeric
• 4 cups vegetable broth
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup frozen peas
• Salt and black pepper, to taste
• Fresh parsley, chopped, for serving

Instructions

 

• Heat the olive oil in a Dutch oven over medium heat. Add the pork cubes and cook until browned on all sides, about 5 minutes.
• Add the onion and carrots to the pot. Cook for 4 minutes, stirring occasionally, until the onion softens.
• Stir in the garlic, cumin, coriander, cinnamon, paprika, and turmeric. Cook for 1 minute until the spices smell fragrant.
• Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
• Add the chickpeas and continue simmering for 10 minutes until the pork is tender.
• Stir in the frozen peas and cook for 3 minutes. Season with salt and black pepper to taste.
• Ladle the stew into bowls and sprinkle with chopped parsley before serving.

Notes

Add the peas at the very end so they stay bright and slightly firm. Leftovers keep well in the fridge for three days and taste even better after the spices settle. If the stew thickens too much on reheating, add a splash of broth to loosen it.

Course: Main Course
Cuisine: Moroccan
Equipment: Dutch Oven, Cutting Board, Knife, Measuring Spoons, Wooden Spoon

Creamy Mushroom Pork Stew with Peas and Mixed Vegetables

This stew brings together tender pork and sliced mushrooms in a rich, creamy sauce that feels comforting without being heavy. Frozen peas and mixed vegetables add pops of sweetness and color, making it a practical choice for weeknight meals or casual gatherings with friends.

The finished dish has a velvety texture from the cream, balanced by the hearty pork and the fresh bite of the vegetables. It pairs easily with rice or crusty bread for a complete meal.

Creamy Mushroom Pork Stew with Peas and Mixed Vegetables

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1 1/2 pounds pork stew meat, cut into cubes
• 8 ounces cremini mushrooms, sliced
• 1 cup frozen peas
• 2 cups frozen mixed vegetables
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the pork cubes and cook until browned on all sides, about 6 minutes. Remove the pork and set it aside.
• Add the sliced mushrooms and diced onion to the same pot. Cook until the mushrooms release their liquid and the onion softens, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
• Sprinkle the flour and dried thyme over the mushroom mixture. Stir well for 1 minute to coat everything evenly.
• Slowly pour in the chicken broth while stirring to avoid lumps. Return the browned pork to the pot and bring the mixture to a simmer. Cover and cook for 25 minutes, stirring occasionally.
• Stir in the heavy cream, then add the frozen mixed vegetables and frozen peas. Simmer uncovered for 8 minutes until the vegetables are heated through and the sauce thickens slightly. Season with salt and black pepper to taste before serving.

Notes

Add the peas and mixed vegetables at the end of cooking so they stay bright and firm rather than turning mushy. If the stew sits too long and thickens, loosen it with a little extra broth when reheating on the stove. Leftovers keep well in the fridge for three days and reheat gently without separating.

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

One-Pot Garlic and Tomato Pork Stew with Peas and Corn

This one-pot stew combines chunks of pork with a simple garlic tomato broth. Sweet peas and corn add color and a light contrast to the savory base. It suits weeknight meals when you want a filling dish with minimal cleanup.

The result is a hearty stew with tender meat and vegetables that hold their shape. Everything comes together in one pot for easy cooking and serving.

One-Pot Garlic and Tomato Pork Stew with Peas and Corn

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Dutch Oven
• Knife
• Cutting Board

Ingredients

  

• 1 1/2 pounds pork stew meat, cut into cubes
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 (14-ounce) can diced tomatoes
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen peas
• 1 cup frozen corn

Instructions

 

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the pork cubes and cook until browned on all sides, about 5 minutes total.
• Add the diced onion and minced garlic to the pot. Stir and cook until the onion softens, about 3 minutes.
• Pour in the diced tomatoes and chicken broth. Add the dried thyme, salt, and black pepper. Stir to combine.
• Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes until the pork is tender.
• Stir in the frozen peas and corn. Cook uncovered for 5 more minutes until the vegetables are heated through.

Notes

Use pork shoulder if possible for richer flavor after the long simmer. Add a little extra broth if the stew thickens too much during storage. Leftovers reheat well on the stove with a splash of water to loosen the sauce.

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

Vietnamese-Inspired Lemongrass Pork Stew with Peas and Bok Choy

This stew brings bright lemongrass and savory pork together with sweet peas and tender bok choy for a lighter take on comfort food. It works well on cooler evenings when you want something warming yet fresh, and the mix of textures keeps each bite interesting.

The flavor leans herbal and slightly tangy from the fish sauce, while the vegetables stay crisp enough to balance the soft pork.

Vietnamese-Inspired Lemongrass Pork Stew with Peas and Bok Choy

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Course Main Course

Cuisine Vietnamese

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 2 stalks lemongrass, minced
• 3 cloves garlic, minced
• 1 onion, diced
• 2 carrots, sliced
• 1 cup fresh or frozen peas
• 4 small bok choy, halved lengthwise
• 4 cups chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the pork shoulder cubes and cook until browned on all sides, about 6 to 8 minutes. Remove the pork and set it aside.
• Add the onion, garlic, and lemongrass to the same pot. Cook for 3 minutes until the onion softens and the lemongrass becomes fragrant.
• Return the pork to the pot. Pour in the chicken broth and fish sauce. Season with salt and pepper. Bring to a simmer, then cover and cook for 45 minutes until the pork is tender.
• Add the carrots and peas. Continue simmering uncovered for 10 minutes.
• Stir in the bok choy halves and cook for another 5 minutes until the bok choy wilts but still holds some crunch.
• Ladle the stew into bowls and top with fresh cilantro before serving.

Notes

Slice the lemongrass very fine so it releases flavor evenly without tough pieces in the final dish. If the broth tastes too light after simmering, add an extra splash of fish sauce rather than salt. Leftovers reheat well on the stove with a little extra broth to loosen the consistency. Serve with steamed rice on the side to soak up the broth.

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

Rustic Irish-Style Pork Stew with Peas, Potatoes, and Leeks

This hearty stew brings together tender pork, soft potatoes, and mild leeks in a simple broth. Frozen peas add a touch of sweetness and color at the end. It works well for weeknight dinners or weekend meals when you want something warming without much fuss.

The flavor stays savory and earthy, with the leeks giving a gentle onion note that blends into the potatoes. Carrots round out the vegetables for a balanced mix.

Rustic Irish-Style Pork Stew with Peas, Potatoes, and Leeks

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Course Soup

Cuisine Irish

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board

Ingredients

  

• 1 1/2 pounds pork shoulder, cut into 1-inch cubes
• 4 medium potatoes, peeled and cubed
• 2 leeks, cleaned and sliced
• 3 carrots, sliced
• 1 cup frozen peas
• 4 cups pork or chicken broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

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.
• Add the sliced leeks and carrots to the pot. Cook for 3 minutes until the leeks soften slightly.
• Pour in the broth and stir in the thyme along with a pinch of salt and pepper. Bring the mixture to a simmer.
• Add the cubed potatoes. Cover the pot and let it cook for 25 minutes until the potatoes are tender and the pork is cooked through.
• Stir in the frozen peas and cook for 3 more minutes until they are heated. Taste and adjust salt and pepper if needed.
• Ladle the stew into bowls and top each serving with chopped parsley.

Notes

Add the peas at the very end so they stay bright green and keep a light texture. If the broth tastes too mild after simmering, a small pinch of extra thyme can deepen the flavor without overpowering the leeks. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

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