12 Rich Pork Tomato Stew Recipes Built Around a Tomato-Based Broth

Pork and tomato stews work well for weeknight meals when you want something filling. These recipes focus on a tomato based broth as the base for each one. You will find 12 variations that use everyday ingredients and basic steps. They suit family dinners or batch cooking for the freezer. Most take under an hour once the prep is done.

Helpful Tips Before You Start

These tips will help you get tender pork and a well balanced tomato broth in every recipe.

Sear the Pork First

Brown the meat in batches over medium high heat. This step adds depth that carries through the entire broth.

Use Canned Whole Tomatoes

Crush them by hand before adding to the pot. They break down evenly and keep the broth from turning watery.

Simmer Low and Slow

Keep the heat gentle once the broth is assembled. Two to three hours yields pork that falls apart and a thicker sauce.

Add a Touch of Sweetness

Stir in a teaspoon of sugar or a splash of balsamic near the end. It softens the tomato acidity without changing the savory profile.

Tuscan Pork Tomato Stew with White Beans and Kale

This stew brings together tender chunks of pork and creamy white beans in a rich tomato broth, with kale adding a touch of earthiness. It comes together in one pot and works well for weeknight dinners or weekend meal prep when you want something filling and straightforward.

The flavors stay balanced with herbs that complement the pork without overpowering the tomato base. The beans help thicken the broth slightly while the kale softens just enough to blend into each bite.

Tuscan Pork Tomato Stew with White Beans and Kale

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large Dutch oven
• Wooden spoon
• Knife

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 2 (14-ounce) cans crushed tomatoes
• 2 (15-ounce) cans white beans, drained and rinsed
• 4 cups chopped kale
• Salt and black pepper, to taste

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 6 to 8 minutes. Remove the pork and set it aside.
• Lower the heat to medium. Add the diced onion to the same pot and cook until softened, about 4 minutes. Stir in the garlic, rosemary, and oregano and cook for 1 minute more.
• Pour in the crushed tomatoes and return the browned pork 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 45 minutes.
• Stir in the white beans and chopped kale. Continue cooking uncovered for 10 to 15 minutes until the kale wilts and the beans are heated through. Taste and adjust seasoning if needed before serving.

Notes

If the stew thickens too much during simmering, add a small splash of water to loosen it. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stove with a little extra tomato liquid if desired. For a milder herb note, reduce the rosemary slightly on the second day.

Course: Soup
Cuisine: Italian
Equipment: Large Dutch oven, Wooden spoon, Knife

Smoky Chipotle Pork Tomato Stew with Black Beans

This stew combines tender pork with a rich tomato broth that carries smoky chipotle heat and earthy black beans. It works well on busy weeknights when you want something filling without much fuss. The texture stays hearty from the beans and meat while the broth stays thick enough to coat a spoon.

The flavor balances savory pork with bright tomato and a steady chipotle warmth that builds slowly. It suits cooler months but still feels light enough for year-round meals.

Smoky Chipotle Pork Tomato Stew with Black Beans

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1 lb pork shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups chicken broth
• 2 chipotle peppers in adobo sauce, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 can (15 oz) black beans, drained and rinsed
• Salt and black pepper to taste
• Fresh cilantro, chopped (for serving)
• Lime wedges (for serving)

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 onion to the same pot and cook until softened, about 4 minutes. Stir in the garlic and cook for 1 minute more.
• Return the pork to the pot. Pour in the crushed tomatoes and chicken broth. Add the minced chipotle peppers, cumin, and oregano. Season with salt and black pepper.
• Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 45 minutes, stirring occasionally, until the pork is tender.
• Stir in the black beans and simmer uncovered for 10 more minutes to heat them through and thicken the broth slightly.
• Ladle the stew into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

If the stew tastes too smoky, add a pinch more oregano to balance it. Leftovers thicken overnight, so stir in a splash of broth when reheating. This version pairs well with warm tortillas or a scoop of rice to soak up the tomato broth.

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

Hungarian Paprika Pork Tomato Stew with Bell Peppers

This Hungarian Paprika Pork Tomato Stew with Bell Peppers turns simple cuts of pork into a hearty meal. The paprika gives the tomato broth a warm, slightly smoky taste while the bell peppers add sweetness and color. It works well for weeknight dinners or when you need a filling dish that reheats nicely.

The finished stew has tender pork in a thick tomato broth with soft peppers throughout. It pairs easily with rice, egg noodles, or crusty bread to soak up the sauce.

Hungarian Paprika Pork Tomato Stew with Bell Peppers

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Course Main Course

Cuisine Hungarian

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 bell peppers, sliced into strips
• 2 tablespoons Hungarian sweet paprika
• 1 can (28 ounces) crushed tomatoes
• 2 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the vegetable oil in a large pot over medium-high heat. Add the pork cubes and brown them on all sides, about 6 to 8 minutes total. Remove the pork and set it aside.
• Lower the heat to medium. Add the diced onion to the same pot and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
• Add the sliced bell peppers and cook for 3 minutes until they begin to soften. Sprinkle in the Hungarian paprika and stir quickly for 30 seconds to avoid burning it.
• Pour in the crushed tomatoes and chicken broth. Add the browned pork back to the pot along with the salt and black pepper. Stir everything together.
• Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1 hour, stirring occasionally, until the pork is tender and the broth has thickened slightly.

Notes

Stir the paprika in quickly and keep the heat low at that step so it does not turn bitter. The stew thickens more as it cools, so add a splash of broth when reheating if needed. Leftovers taste even better the next day and keep well in the fridge for up to three days.

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

Provençal Pork Tomato Stew with Olives and Eggplant

This stew brings together tender pork and soft eggplant in a tomato broth flavored with garlic, thyme, and briny olives. It works well on weeknights when you want something hearty but still light enough for spring or fall evenings. The eggplant soaks up the sauce while the olives add a sharp contrast that keeps each bite interesting.

Provençal Pork Tomato Stew with Olives and Eggplant

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 ½ pounds pork shoulder, cut into 1-inch cubes
• 1 medium eggplant, cut into 1-inch cubes
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 28-ounce can crushed tomatoes
• ½ cup pitted Kalamata olives
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup water

Instructions

 

• Heat the olive oil in a large pot over medium-high heat. Add the pork cubes and brown them on all sides, about 6 to 8 minutes total. Remove the pork and set it aside.
• Lower the heat to medium. Add the diced onion and cook until it softens, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
• Return the pork to the pot. Add the crushed tomatoes, water, thyme, bay leaf, salt, and black pepper. Bring the mixture to a simmer.
• Add the eggplant cubes and stir to coat them in the sauce. Cover the pot and simmer gently for 45 minutes, stirring once or twice.
• Stir in the Kalamata olives and simmer uncovered for 10 more minutes. Taste and adjust salt or pepper if needed. Remove the bay leaf before serving.

Notes

Salt the eggplant cubes and let them sit for 15 minutes before cooking if you want to reduce any bitterness. The olives go in near the end so they stay plump instead of turning mushy. Leftovers reheat well the next day and the flavors deepen slightly in the fridge.

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

Moroccan-Spiced Pork Tomato Stew with Chickpeas and Apricots

This stew brings together tender chunks of pork and a spiced tomato broth. Chickpeas add body while dried apricots provide a gentle sweetness that rounds out the warm spices. It suits cool evenings when you want a filling meal that still feels a bit different from standard tomato stews.

The flavor profile leans savory with earthy cumin and coriander, a hint of cinnamon, and bright tomato notes. The texture stays thick enough to coat rice or bread yet loose enough to spoon easily.

Moroccan-Spiced Pork Tomato Stew with Chickpeas and Apricots

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 can (28 ounces) crushed tomatoes
• 2 cups chicken broth
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/2 cup dried apricots, chopped
• Salt and black pepper to taste
• 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

 

• Heat the olive oil in a large pot 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. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
• Add the cumin, coriander, cinnamon, and cayenne. Stir for 30 seconds until fragrant. Return the pork to the pot.
• Pour in the crushed tomatoes and chicken broth. Season with salt and black pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 45 minutes, stirring occasionally.
• Stir in the chickpeas and chopped apricots. Continue simmering uncovered for 15 minutes until the pork is tender and the broth has thickened slightly.
• Ladle into bowls and top with chopped cilantro before serving.

Notes

The apricots soften during the final simmer and release just enough sweetness to balance the spices. If the stew thickens too much on reheating, add a splash of broth. Leftovers keep well in the refrigerator for three days and taste even better the next day once the flavors settle.

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

Spanish-Style Pork Tomato Stew with Chorizo and Sherry

This stew combines chunks of pork with slices of chorizo in a tomato broth that gets a boost from dry sherry. The result is a hearty dish with smoky and slightly tangy notes that feel satisfying without being heavy.

It suits weeknight dinners or casual gatherings when you want a one-pot meal with bold flavor. The broth stays thick enough to coat the meat and vegetables while the chorizo adds a nice bite.

Spanish-Style Pork Tomato Stew with Chorizo and Sherry

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Course Main Course

Cuisine Spanish

Servings 4 people

Equipment

• Large Dutch oven
• Cutting board
• Sharp knife

Ingredients

  

• 1 pound pork shoulder, cut into 1-inch cubes
• 8 ounces chorizo sausage, sliced
• 1/2 cup dry sherry
• 1 can (28 ounces) crushed tomatoes
• 2 cups chicken broth
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Instructions

 

• Heat the olive oil in a large Dutch oven over medium heat. Add the pork cubes and brown them on all sides for about 5 minutes.
• Stir in the sliced chorizo, diced onion, and diced red bell pepper. Cook for 4 minutes until the onion softens.
• Add the minced garlic and cook for 1 minute more.
• Pour in the dry sherry and scrape the bottom of the pot to release any browned bits.
• Add the crushed tomatoes, chicken broth, smoked paprika, bay leaf, salt, and black pepper. Stir to combine.
• Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1 hour and 15 minutes until the pork is tender.
• Remove the bay leaf and ladle the stew into bowls. Top each serving with chopped fresh parsley.

Notes

Let the stew rest for 10 minutes before serving so the flavors settle. If the broth thickens too much during cooking, add a splash of extra chicken broth. Leftovers keep well in the fridge for three days and reheat gently on the stove without losing texture.

Course: Main Course
Cuisine: Spanish
Equipment: Large Dutch oven, Cutting board, Sharp knife

French Countryside Pork Tomato Stew with Mushrooms and Pearl Onions

This stew brings together tender pork and a savory tomato broth with the earthy bite of mushrooms and the gentle sweetness of pearl onions. It suits cool evenings when you want something hearty but straightforward to prepare.

The dish balances rich pork flavor with bright tomato notes and classic French herbs. It works well for weeknight dinners or casual gatherings with friends.

French Countryside Pork Tomato Stew with Mushrooms and Pearl Onions

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Dutch oven
• Wooden spoon
• Knife

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 8 ounces cremini mushrooms, quartered
• 1 cup pearl onions, peeled
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (14.5 oz) crushed tomatoes
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

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.
• Add the mushrooms and pearl onions to the pot. Cook for 5 minutes until the mushrooms start to brown and the onions soften slightly. Stir in the garlic and cook for 1 minute more.
• Return the pork to the pot. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes, chicken broth, thyme, and bay leaf. Season with salt and black pepper.
• Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1 hour and 15 minutes, stirring occasionally, until the pork is tender.
• Remove the bay leaf. Sprinkle with fresh parsley before serving.

Notes

For a deeper flavor, brown the pork in batches to avoid crowding the pot. Leftovers thicken nicely overnight in the fridge and reheat well on the stovetop with a splash of broth. Skip the parsley if you prefer a simpler finish.

Course: Main Course
Cuisine: French
Equipment: Dutch oven, Wooden spoon, Knife

Greek Cinnamon Pork Tomato Stew with Orzo

This stew brings together tender pork and a spiced tomato broth that simmers until the flavors deepen. The cinnamon adds warmth without overpowering the dish, while orzo cooks directly in the broth to soak up every bit of the sauce. It works well on busy weeknights when you want something filling that still feels comforting.

The texture stays thick and hearty rather than thin like soup. Pork shoulder breaks down into soft pieces, and the orzo gives a pleasant chew that pairs nicely with the smooth tomato base. Serve it straight from the pot with a simple green salad on the side.

Greek Cinnamon Pork Tomato Stew with Orzo

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Course Main Course

Cuisine Greek

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Measuring cups

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 teaspoons ground cinnamon
• 1 teaspoon dried oregano
• 1 28-ounce can crushed tomatoes
• 3 cups water
• 1 cup orzo
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

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 onion to the same pot and cook until softened, about 4 minutes. Stir in the garlic, cinnamon, and oregano and cook for 1 minute until fragrant.
• Pour in the crushed tomatoes and water. Return the browned pork to the pot along with the salt and black pepper. Bring the mixture to a simmer.
• Cover the pot and cook on low heat for 45 minutes until the pork is tender.
• Stir in the orzo and simmer uncovered for 10 minutes, stirring occasionally, until the orzo is cooked through.
• Remove the pot from the heat and let it rest for 5 minutes. Sprinkle with fresh parsley before serving.

Notes

If the stew thickens too much after sitting, add a splash of warm water when reheating. Use a cinnamon stick in place of ground cinnamon for a milder spice note that you can remove before serving. Leftovers keep well in the fridge for three days and reheat gently on the stove without the orzo turning mushy.

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

Harissa Pork Tomato Stew with Zucchini and Chickpeas

This stew brings together tender pork and a tomato broth spiced with harissa. The zucchini stays slightly firm while the chickpeas add creaminess. It suits cool evenings when you want something filling but not heavy.

The flavor builds from the harissa’s mild heat and the slow simmered tomatoes. Pork becomes soft without falling apart. Chickpeas and zucchini balance the richness at the end of cooking.

Harissa Pork Tomato Stew with Zucchini and Chickpeas

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tablespoons harissa paste
• 1 can (28 ounces) crushed tomatoes
• 2 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 medium zucchinis, sliced into half-moons
• 1 can (15 ounces) chickpeas, drained and rinsed
• 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 6 minutes. Remove the pork and set it aside.
• Add the onion to the same pot and cook until it softens, about 4 minutes. Stir in the garlic and cook for 1 minute more.
• Return the pork to the pot. Stir in the harissa paste until the meat is coated. Pour in the crushed tomatoes and chicken broth. Add the salt and black pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 45 minutes, stirring occasionally.
• Add the sliced zucchini and chickpeas. Simmer uncovered for 15 minutes until the zucchini is tender but not mushy.
• Remove the pot from the heat. Sprinkle with chopped parsley before serving.

Notes

Taste the harissa before adding the full amount if you prefer less spice. The zucchini releases water as it cooks, so avoid covering the pot after you add it. Leftovers thicken overnight and reheat well with a splash of broth to loosen the texture.

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

Rustic Pork Tomato Stew with Cabbage and Caraway

This stew brings together tender pork and soft cabbage in a tomato broth that carries the warm, earthy note of caraway. It works well on cool evenings when you want a filling one-pot meal that still feels light enough for everyday eating. The cabbage keeps some bite while the pork turns soft, and the caraway adds a gentle spice that sets the flavor apart.

Rustic Pork Tomato Stew with Cabbage and Caraway

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Course Soup

Cuisine Eastern European

Servings 4 people

Equipment

• Large Dutch oven
• Cutting board
• Knife
• Wooden spoon

Ingredients

  

• 1 pound boneless pork shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons caraway seeds
• 4 cups shredded green cabbage
• 1 (28-ounce) can crushed tomatoes
• 2 cups beef broth
• 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 cook until browned on all sides, about 6 to 8 minutes. Remove the pork to a plate and set aside.
• Lower the heat to medium. Add the onion to the pot and cook until it softens, about 4 minutes. Stir in the garlic and caraway seeds and cook for 1 minute more.
• Return the browned pork to the pot. Pour in the crushed tomatoes and beef broth. Add the salt and black pepper, then stir to combine.
• Bring the mixture to a simmer. Add the shredded cabbage, stir once, and cover the pot. Cook for 45 minutes, stirring a few times, until the pork is tender and the cabbage is soft but not mushy.
• Taste and adjust salt if needed. Serve hot.

Notes

If the broth thickens too much during simmering, add a splash of water or extra broth to loosen it. Leftovers keep in the refrigerator for three days and reheat well on the stovetop with a little added liquid. For a milder caraway flavor, use only one teaspoon and let the cabbage carry more of the taste.

Course: Soup
Cuisine: Eastern European
Equipment: Large Dutch oven, Cutting board, Knife, Wooden spoon

Herbed Pork Tomato Stew with Potatoes and Rosemary

This stew combines tender chunks of pork with soft potatoes in a thick tomato broth that carries the piney aroma of rosemary. It comes together in one pot and works well for weeknight dinners or make-ahead meals when the weather turns cool. The result is a hearty dish with balanced savory notes and a satisfying texture from the slow-simmered ingredients.

Herbed Pork Tomato Stew with Potatoes and Rosemary

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Large Dutch oven
• Cutting board
• Knife

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 2 cups beef broth
• 4 medium potatoes, peeled and cubed
• 2 sprigs fresh rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

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 total. Remove the pork and set it aside.
• Lower the heat to medium. Add the diced onion to the pot and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
• Pour in the crushed tomatoes and beef broth. Return the browned pork to the pot along with the rosemary sprigs, dried thyme, and dried oregano. Season with salt and black pepper.
• Bring the mixture to a simmer, then add the cubed potatoes. Cover the pot and cook on low heat for 45 to 60 minutes, stirring occasionally, until the pork and potatoes are tender.
• Remove the rosemary sprigs before serving. Ladle the stew into bowls and sprinkle with chopped fresh parsley.

Notes

Taste the broth near the end of cooking and add a pinch more salt if the tomatoes taste too sharp. Leftovers thicken further in the fridge, so loosen them with a splash of broth when reheating. Skip the parsley if you prefer a simpler finish, or swap one rosemary sprig for an extra thyme sprig if you want a milder herb note.

Course: Main Course
Cuisine: Mediterranean
Equipment: Large Dutch oven, Cutting board, Knife

Lentil and Pork Tomato Stew with Cumin and Spinach

This stew combines tender pork with earthy lentils in a tomato broth seasoned with cumin. The spinach adds a fresh note at the end. It works well for weeknight dinners when you want something filling but simple to prepare.

The flavor is savory with a warm spice from the cumin. The lentils give it body while the pork stays juicy after simmering. Spinach keeps its color and texture when stirred in just before serving.

Lentil and Pork Tomato Stew with Cumin and Spinach

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 pound pork shoulder, cut into 1-inch cubes
• 1 teaspoon ground cumin
• 1 cup dried brown lentils, rinsed
• 1 (28-ounce) can crushed tomatoes
• 4 cups chicken broth
• 4 cups fresh spinach
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
• Stir in the garlic and cook for one minute. Add the pork cubes and brown them on all sides.
• Sprinkle in the cumin and stir to coat the meat. Add the lentils, crushed tomatoes, and chicken broth. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 45 minutes until the lentils and pork are tender. Stir occasionally.
• Taste and season with salt and black pepper. Add the spinach and stir until it wilts, about two minutes. Serve hot.

Notes

If the stew thickens too much during simmering, add a splash of broth to loosen it. Spinach can be swapped for baby kale if needed, but add it a few minutes earlier. Leftovers store well in the fridge for three days and reheat gently on the stove with a little extra broth.

Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Knife