14 Simple Pork Stew Recipes That Feel Like Sunday Dinner

There’s nothing like the cozy feeling of a warm pork stew simmering on the stove. As the savory aroma fills the air, it brings back memories of family gatherings. These 14 simple pork stew recipes are perfect for turning an ordinary day into something special. With options ranging from spicy chorizo to creamy mushroom, there’s a stew for every taste. Are you ready to explore these delicious dishes?

Classic Pork and Vegetable Stew

Classic Pork and Vegetable Stew is a hearty and comforting dish perfect for any occasion, especially during the colder months. This stew combines tender pieces of pork with an array of colorful vegetables, simmered in a savory broth that enriches the flavors of the ingredients.

It’s a dish that not only satisfies hunger but also warms the soul, making it a favorite for family meals. The dish’s origins can be traced back to traditional European kitchens, where stews have long been a staple due to their simplicity and ability to stretch ingredients to feed a crowd.

The beauty of this stew lies in its versatility, allowing you to adapt the vegetables based on seasonal availability or personal preference. The slow cooking process guarantees that the pork becomes incredibly tender, and the flavors meld together beautifully.

Whether you’re serving this stew for a family dinner or a casual get-together, it’s sure to earn rave reviews and requests for seconds. Below is a detailed guide on how to prepare this delicious Classic Pork and Vegetable Stew for a serving size of 4-6 people.

Ingredients:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 2 stalks celery, sliced
• 1 red bell pepper, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 4 cups chicken or vegetable broth
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Prepare the Pork: Season the pork cubes with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork cubes in batches, browning them on all sides. Remove the pork and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté for about 5 minutes until the onions are translucent and fragrant.
3. Add the Vegetables: Stir in the carrots, potatoes, celery, and red bell pepper. Cook for another 5 minutes, allowing the vegetables to soften slightly.
4. Combine Ingredients: Return the browned pork to the pot. Sprinkle the flour over the mixture and stir to coat the meat and vegetables.
5. Build the Broth: Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour in the broth and bring the mixture to a boil.
6. Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded.
7. Final Touches: About 10 minutes before serving, add the frozen peas. Taste and adjust the seasoning with additional salt and pepper, if needed.
8. Serve: Remove the bay leaf, sprinkle with fresh parsley, and serve the stew hot with crusty bread or over rice.

Extra Tips:

To enhance the flavor, consider browning the pork not only for color but also for the caramelization it provides, which adds depth to the stew.

Be patient with the simmering process; the longer the stew cooks, the more tender the pork will become. If you prefer a thicker stew, you can mash a few of the potatoes against the side of the pot to release their starch.

Finally, this stew can be made a day ahead, as the flavors often improve when reheated the next day.

Spicy Pork and Chorizo Stew

Spicy Pork and Chorizo Stew is a hearty and flavorful dish that brings the warmth and richness of spices to your dinner table. Ideal for those chilly evenings when you need something comforting, this stew features tender chunks of pork shoulder and spicy chorizo sausage simmered to perfection. The combination of fresh vegetables, aromatic spices, and a touch of heat from the chorizo makes it a delightful meal that’s sure to satisfy your taste buds. Serve it with crusty bread or over fluffy rice for a complete and satisfying meal.

This stew isn’t only delicious but also relatively simple to prepare, making it a great choice for a family dinner or casual gathering. The ingredients are easy to find, and once you’ve done the initial chopping and prepping, the rest of the cooking process is mostly hands-off.

Letting the stew simmer allows the flavors to meld beautifully, resulting in a dish that’s well worth the wait. The key to making this stew shine is to use quality ingredients, especially the chorizo, which infuses the dish with its characteristic smoky, spicy flavor.

Ingredients (serves 4-6):

• 2 tablespoons olive oil
• 1 1/2 pounds pork shoulder, cut into 1-inch cubes
• 8 ounces chorizo sausage, sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 red bell peppers, chopped
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 can (14 ounces) diced tomatoes
• 2 cups chicken broth
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prep the Meat and Vegetables:

Begin by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed pork shoulder to the pot, seasoning with salt and pepper. Brown the pork on all sides, which should take about 5-7 minutes. Remove the pork from the pot and set aside.

2. Cook the Chorizo and Vegetables:

In the same pot, add the sliced chorizo. Cook for about 2-3 minutes until it starts to release its oils and become slightly crispy. Add the chopped onion, garlic, and red bell peppers, stirring frequently until the vegetables are softened, approximately 5 minutes.

3. Build the Stew Base:

Stir in the smoked paprika, cumin, and cayenne pepper. Cook for 1 minute to release the spices’ aromas. Add the browned pork back into the pot, followed by the diced tomatoes and chicken broth. Stir everything to combine.

4. Simmer the Stew:

Add the bay leaves and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for 1 to 1.5 hours, or until the pork is tender and the flavors have melded together.

5. Final Seasoning and Serve:

Taste the stew and adjust seasoning with additional salt and pepper if needed. Remove the bay leaves before serving. Ladle the stew into bowls and garnish with freshly chopped parsley.

Extra Tips:

To enhance the flavor of the Spicy Pork and Chorizo Stew, consider using fresh, high-quality chorizo and smoked paprika. If you prefer a milder dish, reduce the amount of cayenne pepper, or omit it altogether.

For an extra layer of flavor, deglaze the pot with a splash of white wine after browning the pork, scraping up any brown bits before adding the remaining ingredients. This stew keeps well and can even taste better the next day, making it an excellent choice for meal prep.

Creamy Pork and Mushroom Stew

Creamy Pork and Mushroom Stew is a comforting dish that brings together tender chunks of pork and earthy mushrooms in a rich, velvety sauce. This stew is perfect for a cozy dinner on a chilly evening, providing warmth and nourishment with every spoonful. The combination of succulent pork and the umami flavor of mushrooms creates a depth of taste that’s both hearty and satisfying.

This stew is cooked slowly to allow the flavors to meld together, resulting in a dish that’s both flavorful and aromatic. The creaminess of the sauce is balanced with the savory notes of garlic and herbs, making it an ideal choice for those who enjoy a robust and creamy meal. Whether served over rice, mashed potatoes, or with crusty bread, this stew is sure to please the entire family.

Ingredients for 4-6 servings:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons flour
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Pork: Begin by seasoning the pork cubes with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork in batches, making sure not to overcrowd the pot, and brown all sides. This should take about 5-7 minutes per batch. Once browned, remove the pork and set aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are tender and any liquid has evaporated.
3. Create the Sauce: Sprinkle the flour over the vegetables and stir well to coat. Gradually add the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
4. Simmer the Stew: Return the browned pork to the pot, along with the Dijon mustard, dried thyme, and dried rosemary. Stir in the heavy cream, ensuring everything is well combined. Cover the pot and let the stew simmer on low heat for 1-1.5 hours, or until the pork is tender and the flavors have melded together.
5. Finish and Serve: Taste the stew and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving. Serve hot over rice, mashed potatoes, or with crusty bread.

Extra Tips:

For an even deeper flavor, consider deglazing the pot with a splash of white wine after browning the pork and before sautéing the onions. This will help lift any caramelized bits from the bottom of the pot, adding extra richness to the stew.

Additionally, using a mix of mushroom varieties can enhance the umami flavor profile of the dish. If you prefer a thicker stew, you can add an additional tablespoon of flour or reduce the sauce by simmering it uncovered for the last 15 minutes of cooking.

Apple Cider Braised Pork Stew

Apple Cider Braised Pork Stew is a comforting and hearty dish that brings together the rich flavors of pork with the sweet and tangy notes of apple cider. This stew is perfect for cooler weather, providing warmth and nourishment in every bite. The apple cider not only tenderizes the pork but also infuses it with a unique depth of flavor that pairs beautifully with root vegetables and herbs.

This dish can be easily prepared for a family gathering or a cozy dinner, making it an ideal choice for a satisfying meal. The process of braising the pork in apple cider allows the meat to become incredibly tender while absorbing the aromatic flavors of the cider, herbs, and spices. As the stew simmers, the ingredients meld together to create a deliciously savory broth that perfectly complements the fall-off-the-bone pork.

This recipe serves 4-6 people, making it an excellent choice for a small gathering or leftovers for the week.

Ingredients for 4-6 servings:

• 2 pounds pork shoulder, cut into 2-inch cubes
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced into rounds
• 2 parsnips, sliced into rounds
• 2 cups apple cider
• 2 cups chicken or vegetable broth
• 2 tablespoons apple cider vinegar
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 tablespoon fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Pork: Season the pork shoulder cubes generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. In batches, sear the pork cubes until browned on all sides, about 5-7 minutes per batch. Remove the pork and set aside.
2. Sauté the Vegetables: In the same pot, reduce the heat to medium and add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes. Add the sliced carrots and parsnips, cooking for an additional 5 minutes until they start to soften.
3. Deglaze the Pot: Pour in the apple cider and apple cider vinegar, scraping up any browned bits from the bottom of the pot. Allow the cider to reduce slightly for about 3-4 minutes.
4. Combine Ingredients: Return the seared pork to the pot and add the chicken or vegetable broth, bay leaves, thyme, and rosemary. Bring the mixture to a simmer.
5. Braise the Stew: Cover the pot with a lid and reduce the heat to low. Let the stew braise for 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
6. Thicken the Stew: In a small bowl, mix the butter and flour to form a paste. Stir this into the stew and cook for an additional 10-15 minutes, allowing the stew to thicken slightly.
7. Serve: Remove the bay leaves before serving. Garnish with freshly chopped parsley and serve the stew hot, with crusty bread or over mashed potatoes.

Extra Tips:

For the best flavor, choose high-quality apple cider, preferably one that’s fresh and unfiltered. You can also add other root vegetables like potatoes or turnips for added texture and flavor.

If you prefer a thicker stew, adjust the flour and butter mixture accordingly. Leftovers can be stored in an airtight container in the refrigerator for up to three days, and the flavors tend to improve as they meld over time. Enjoy this dish with a side of warm, crusty bread to soak up the delicious broth.

Smoky Paprika Pork Stew

Smoky Paprika Pork Stew is a hearty and flavorful dish that combines the rich taste of pork with the deep, smoky essence of paprika. This comforting stew is perfect for chilly evenings, as it warms the soul and satisfies the appetite.

The smoky paprika infuses the pork with a distinctive flavor, complemented by a medley of vegetables and herbs that create a well-rounded dish. The slow-cooking process guarantees that the pork becomes tender and juicy, while the sauce thickens and becomes rich with layers of flavor.

This recipe is designed to serve 4-6 people, making it an ideal dish for family dinners or small gatherings. The stew isn’t only delicious but also simple to prepare, allowing even novice cooks to achieve impressive results.

With a few basic ingredients and a bit of patience, you can create a meal that’s sure to become a favorite in your household. Whether served with crusty bread or over a bed of creamy mashed potatoes, Smoky Paprika Pork Stew is a dish that brings warmth and satisfaction to the table.

Ingredients:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 large onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons smoky paprika
• 1 teaspoon cumin
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 4 cups chicken stock
• 2 large carrots, sliced
• 2 red bell peppers, chopped
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Pork: Begin by trimming any excess fat from the pork shoulder and cutting it into 1-inch cubes. Pat the cubes dry with paper towels to guarantee they brown properly.
2. Brown the Pork: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork cubes in batches, making sure not to overcrowd the pot. Brown the pork on all sides, then remove it from the pot and set aside.
3. Sauté the Onions and Garlic: In the same pot, reduce the heat to medium and add the chopped onions. Sauté until they become translucent, about 5 minutes. Add the minced garlic and continue to sauté for an additional 1-2 minutes until fragrant.
4. Add Spices and Tomato Paste: Stir in the smoky paprika, cumin, and dried thyme. Cook for 1 minute to allow the spices to release their flavors. Add the tomato paste and mix well, cooking for another minute.
5. Deglaze and Simmer: Pour in the chicken stock, stirring to deglaze the pot and scrape up any browned bits from the bottom. Return the browned pork to the pot, along with the sliced carrots and chopped red bell peppers. Bring the mixture to a boil.
6. Simmer the Stew: Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for 1.5 to 2 hours, or until the pork is tender and the flavors have melded together. Stir occasionally to prevent sticking.
7. Season and Serve: Taste the stew and adjust the seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving.

Extra Tips:

For an even deeper flavor, consider marinating the pork cubes with a bit of smoky paprika and olive oil a few hours before cooking.

If you prefer a thicker stew, you can mash some of the cooked vegetables into the broth before serving. Additionally, this stew can be made a day in advance; the flavors will continue to develop, making it even more delicious when reheated.

Serve with crusty bread or over rice for a complete meal.

Slow Cooker Pork and Bean Stew

Slow Cooker Pork and Bean Stew is a comforting and hearty dish that’s perfect for those chilly days when you need something warm and filling. This recipe combines tender pork, creamy beans, and a variety of savory vegetables and spices, all slow-cooked to perfection. The long cooking time allows the flavors to meld together, creating a rich and delicious stew that’s sure to gratify your taste buds.

Whether you’re feeding a family or looking for leftovers to enjoy throughout the week, this stew is an excellent choice. The beauty of using a slow cooker for this recipe is the convenience it offers. With just a few steps of preparation, you can set it and forget it, allowing the slow cooker to do all the work.

This dish isn’t only simple to prepare but also budget-friendly, as it uses ingredients that are commonly found in most kitchens. It’s an ideal recipe for busy individuals who want to come home to a ready-to-eat meal that tastes like it’s been simmering all day.

Ingredients: (Serves 4-6 people)

• 2 lbs pork shoulder, cut into 1-inch cubes
• 2 cans (15 oz each) of cannellini beans, drained and rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 bay leaf
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by dicing the onion, mincing the garlic, slicing the carrots, chopping the celery and red bell pepper. Cut the pork shoulder into 1-inch cubes.
2. Sear the Pork: Heat the olive oil in a large skillet over medium-high heat. Add the pork cubes to the skillet and brown them on all sides. This step helps to lock in the flavor and juices of the pork. Once browned, transfer the pork to the slow cooker.
3. Sauté the Vegetables: In the same skillet, add the onions, garlic, carrots, celery, and red bell pepper. Sauté for about 5 minutes until the vegetables are slightly softened. Transfer the sautéed vegetables to the slow cooker.
4. Combine Ingredients in Slow Cooker: Add the cannellini beans, diced tomatoes, chicken broth, and tomato paste to the slow cooker. Stir well to combine all the ingredients.
5. Season the Stew: Add the dried thyme, smoked paprika, bay leaf, salt, and pepper to the slow cooker. Stir to guarantee the spices are evenly distributed.
6. Cook the Stew: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. The pork should be tender and the flavors well blended.
7. Finish and Serve: Before serving, remove the bay leaf. Taste the stew and adjust the seasoning with more salt and pepper if needed. Garnish with fresh parsley and serve hot.

Extra Tips:

For added depth of flavor, you can deglaze the skillet with a splash of white wine or chicken broth after sautéing the vegetables, scraping up the brown bits before adding to the slow cooker.

If you prefer a thicker stew, you can mash some of the beans against the side of the slow cooker before serving. Additionally, this stew pairs well with crusty bread or over a bed of rice for a more substantial meal.

If you have leftovers, the stew reheats beautifully and can even taste better the next day as the flavors continue to develop.

Thai-Inspired Coconut Pork Stew

Thai-Inspired Coconut Pork Stew is a delightful fusion of savory and sweet flavors, drawing inspiration from the vibrant and aromatic cuisine of Thailand. This delicious stew combines tender pork with rich coconut milk, infused with the warmth of ginger, garlic, and a hint of spice. The dish is perfect for a cozy family dinner or a gathering with friends, offering a comforting yet exotic taste that will transport you to the streets of Thailand with every bite.

The stew is hearty yet light, thanks to the combination of tender pork pieces and an assortment of fresh vegetables that add both color and nutrition to the dish. The coconut milk provides a creamy base while the fresh herbs and spices bring a depth of flavor that’s both complex and satisfying. This dish serves 4-6 people and can be easily adjusted to suit your taste preferences or dietary requirements.

Ingredients (Serves 4-6):

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (14 ounces) coconut milk
• 2 cups chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 cups sweet potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed
• 1 tablespoon lime juice
• Fresh cilantro leaves, for garnish
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Pork: Season the pork cubes with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork cubes and brown them on all sides, working in batches if necessary to avoid overcrowding the pot. Remove the browned pork from the pot and set it aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion, garlic, and grated ginger. Sauté for about 3-4 minutes until the onion is translucent and the mixture is fragrant.
3. Incorporate the Curry Paste: Stir in the red curry paste and cook for another minute, allowing the paste to release its flavors and coat the onions.
4. Build the Stew Base: Return the browned pork to the pot. Pour in the coconut milk and chicken broth, stirring to combine. Add the fish sauce and brown sugar, ensuring everything is well-mixed.
5. Simmer the Stew: Bring the mixture to a gentle simmer. Add the sweet potatoes, cover the pot, and let it cook for about 20 minutes, or until the sweet potatoes are tender.
6. Add Vegetables: Add the red bell pepper and green beans to the pot. Continue to simmer for another 10-15 minutes, until the vegetables are cooked through but still vibrant.
7. Finish with Lime and Garnish: Stir in the lime juice and adjust seasoning with more salt and pepper if necessary. Serve the stew hot, garnished with fresh cilantro leaves.

Extra Tips:

For an extra layer of flavor, consider adding a stalk of lemongrass, bruised and cut into a few pieces, to the stew while it simmers. You can also adjust the spice level by adding more or less red curry paste according to your taste.

If you prefer a thicker stew, you can let it simmer uncovered for a longer time to reduce the liquid. Serve the stew with steamed jasmine rice for a complete meal. Enjoy your culinary journey to Thailand with this comforting and flavorful stew!

Pork and Sweet Potato Stew

Warm, comforting, and brimming with flavor, Pork and Sweet Potato Stew is the perfect dish for a cozy family dinner. This hearty stew combines tender chunks of pork with the natural sweetness of sweet potatoes, seasoned with a blend of aromatic spices and simmered to perfection. The combination of savory pork and the slight sweetness from the potatoes creates a delightful balance, making it a favorite for chilly evenings or when you crave something substantial and satisfying.

This recipe serves 4-6 people, ideal for a family meal or small gathering. The preparation involves browning the pork to enhance its flavor, followed by a gentle simmering process that allows the ingredients to meld beautifully. As the stew cooks, the sweet potatoes soften and absorb the rich flavors of the broth, resulting in a deliciously thick and flavorful stew. Let’s plunge into the recipe to prepare this comforting dish.

Ingredients:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup water
• 2 large sweet potatoes, peeled and cubed
• 2 carrots, sliced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 bay leaf
• 2 tablespoons chopped fresh parsley (for garnish)

Cooking Instructions:

1. Prepare the Pork: Season the pork cubes with salt and pepper. Heat the olive oil in a large pot over medium-high heat. Add the pork in batches and brown on all sides, about 5 minutes per batch. Remove the pork and set aside.
2. Saute the Vegetables: In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another 1 minute until fragrant.
3. Add Liquids and Seasonings: Return the browned pork to the pot. Add the chicken broth and water, scraping up any browned bits from the bottom of the pot. Stir in the dried thyme, smoked paprika, and bay leaf.
4. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, stirring occasionally.
5. Add Vegetables: Add the sweet potatoes and carrots to the pot. Continue to simmer, covered, for an additional 30 minutes or until the sweet potatoes are tender and the pork is cooked through.
6. Final Touches: Remove the bay leaf. Taste and adjust the seasoning with more salt and pepper if needed. Stir in the fresh parsley before serving.

Extra Tips:

For a richer flavor, consider deglazing the pot with a splash of white wine after browning the pork. This can add depth to the stew.

If you prefer a thicker stew, mash some of the sweet potatoes with a fork or potato masher before serving. Additionally, you could add other vegetables such as parsnips or turnips for variation.

This stew can also be made a day ahead, as the flavors tend to develop and improve overnight. Enjoy your hearty Pork and Sweet Potato Stew with a side of crusty bread for a complete meal.

Rustic Italian Pork Stew

Rustic Italian Pork Stew is a heartwarming dish that brings the robust flavors of Italy right into your kitchen. With its tender chunks of pork simmered to perfection in a rich tomato-based sauce, this stew is a perfect comfort food for those cozy family dinners. This dish is known for its ability to bring out the natural sweetness of the pork, enhanced by the aromatic blend of herbs and vegetables.

Whether you’re a seasoned home cook or a beginner, this recipe will guide you through the steps to create a flavorful experience that will leave everyone asking for seconds.

Ideal for a serving size of 4-6 people, this stew features a medley of ingredients that are both simple and wholesome. The slow-cooked pork melds beautifully with tomatoes, garlic, and fresh herbs, creating an irresistible aroma that fills your home. Pair it with crusty bread or serve it over polenta for a complete meal.

As you engage in the process of making this stew, you’ll find that the key lies in the patience of cooking the pork to its ultimate tenderness and allowing the flavors to meld together seamlessly.

Ingredients:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 cups chicken broth
• 1 cup dry red wine
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Pork: Season the pork cubes with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork in batches to avoid overcrowding, and brown them on all sides. Once browned, remove the pork from the pot and set aside.
2. Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the onion becomes translucent and the vegetables begin to soften. Add the minced garlic and sauté for an additional minute until fragrant.
3. Deglaze the Pot: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for about 2 minutes to reduce slightly.
4. Combine Ingredients: Return the browned pork to the pot. Add the crushed tomatoes, chicken broth, oregano, basil, and bay leaf. Stir well to combine all ingredients.
5. Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors are fully developed.
6. Adjust Seasoning: Taste the stew and adjust the seasoning with additional salt and pepper if needed. If the stew is too thick, add a bit more chicken broth or water to reach the desired consistency.
7. Garnish and Serve: Remove the bay leaf, and ladle the stew into bowls. Garnish with chopped fresh parsley before serving.

Extra Tips:

When preparing the Rustic Italian Pork Stew, take your time to brown the pork properly as this step adds depth of flavor to the dish. If you prefer a thicker stew, you can mash some of the cooked carrots and celery into the broth.

Additionally, this stew tastes even better the next day, so consider making it ahead of time for enhanced flavors. For a different twist, you can add a handful of olives or mushrooms towards the end of the cooking process.

Enjoy your culinary journey to Italy with this delectable pork stew!

Pork and Cabbage Stew

Pork and cabbage stew is a hearty and comforting dish that brings warmth and flavor to your table. This stew is a perfect combination of tender pork chunks and soft cabbage, simmered slowly to create a rich and savory broth. The melding of flavors from the vegetables, herbs, and spices creates a dish that isn’t only delicious but also nourishing. Ideal for cold nights, this stew provides a satisfying meal that can be enjoyed by the entire family.

The beauty of pork and cabbage stew lies in its simplicity and versatility. With just a few key ingredients, you can create a dish that’s both comforting and sophisticated. Each bite brings the succulent taste of pork, enhanced by the sweetness of the cabbage and the aromatic blend of seasonings. This stew is a perfect example of how humble ingredients can come together to create an extraordinary meal that warms both the body and soul.

Ingredients (Serves 4-6):

• 2 pounds of boneless pork shoulder, cut into 1-inch cubes
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 4 cups of chopped cabbage
• 2 large carrots, sliced
• 3 potatoes, peeled and diced
• 4 cups of chicken broth
• 2 tablespoons of olive oil
• 1 tablespoon of tomato paste
• 2 teaspoons of paprika
• 1 teaspoon of caraway seeds
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Ingredients:
• Begin by cutting the pork into 1-inch cubes and season them with salt and pepper. Chop the onion, mince the garlic, slice the carrots, and dice the potatoes. Chop the cabbage into bite-sized pieces.
2. Brown the Pork:
• In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork cubes in batches, making sure not to overcrowd the pot. Brown the pork on all sides, which should take about 5-7 minutes per batch. Remove the pork from the pot and set aside.
3. Cook the Aromatics:
• In the same pot, add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the Vegetables:
• Add the sliced carrots, diced potatoes, and chopped cabbage to the pot. Stir well to combine with the onions and garlic. Cook for 5 minutes, allowing the vegetables to start softening.
5. Build the Stew Base:
• Stir in the tomato paste, paprika, and caraway seeds. Mix thoroughly to coat the vegetables and release the spices’ aroma.
6. Combine with Pork and Broth:
• Return the browned pork to the pot. Pour in the chicken broth, making certain that all ingredients are submerged. Bring the stew to a gentle boil.
7. Simmer the Stew:
• Reduce the heat to low, cover the pot, and let the stew simmer for 1.5 to 2 hours. Stir occasionally and check the tenderness of the pork and vegetables. Adjust seasoning with salt and pepper as needed.
8. Finish and Serve:
• Once the pork is tender and the stew has thickened to your liking, remove the pot from the heat. Garnish with fresh parsley before serving.

Extra Tips:

To enhance the flavor of your pork and cabbage stew, consider browning the pork in small batches to guarantee even caramelization. This step adds depth to the stew’s flavor.

If you prefer a thicker consistency, you can mash a few pieces of potatoes against the side of the pot to naturally thicken the broth. Additionally, feel free to experiment with spices such as thyme or bay leaves to customize the stew to your taste preferences.

Enjoy your stew with a side of crusty bread to soak up the delicious broth.

Pork and Lentil Stew

Pork and Lentil Stew is a hearty and nutritious dish that combines tender pieces of pork with earthy lentils, creating a comforting meal perfect for cooler days. This stew is packed with flavor, thanks to a blend of aromatic herbs and spices, and a medley of vegetables that add both color and texture.

It’s a wholesome dish that satisfies the palate and provides essential nutrients, making it a great option for family dinners or gatherings.

This recipe for Pork and Lentil Stew yields a delicious meal for 4-6 people. The preparation involves simmering the ingredients together to allow the flavors to meld, resulting in a rich and savory stew. With its satisfying combination of protein and fiber, this dish isn’t only filling but also nourishing.

Serve it with crusty bread or over a bed of rice for a complete meal that will warm you from the inside out.

Ingredients for 4-6 servings:

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 1 cup brown lentils, rinsed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Start by prepping all the vegetables. Chop the onion, mince the garlic, dice the carrots, celery, and red bell pepper. Set these aside.
2. Brown the Pork: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork cubes in batches, browning them on all sides. Remove the browned pork and set aside.
3. Sauté Vegetables: In the same pot, add the chopped onion and sauté until translucent. Add the garlic, carrots, celery, and bell pepper, cooking for about 5 minutes until they start to soften.
4. Combine Ingredients: Return the browned pork to the pot. Stir in the lentils, diced tomatoes, chicken broth, thyme, cumin, bay leaf, and season with salt and pepper. Stir well to combine all ingredients.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 45-60 minutes, or until the pork is tender and the lentils are cooked through. Stir occasionally and adjust seasoning if necessary.
6. Finalize and Serve: Remove the bay leaf before serving. Ladle the stew into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or over rice.

Extra Tips:

For a richer flavor, consider marinating the pork cubes in a little olive oil, garlic, and herbs for an hour before cooking. If you prefer a thicker stew, you can mash some of the lentils with the back of a spoon before serving.

Feel free to adjust the seasoning according to your taste; a splash of vinegar or a squeeze of lemon juice can also enhance the flavors. If you have leftovers, this stew keeps well and may taste even better the next day after the flavors have further developed.

Herbed Pork and White Bean Stew

Herbed Pork and White Bean Stew is a comforting and hearty dish that brings together the rich flavors of tender pork and creamy white beans, enhanced by a medley of aromatic herbs. This stew is perfect for cozy dinners, offering a delightful blend of textures and tastes that will warm you from the inside out. The slow-cooked pork absorbs the fragrant herbs, creating a dish that’s both robust and soothing.

This recipe is designed to serve 4-6 people, making it ideal for a family meal or a gathering with friends. The combination of herbs such as thyme, rosemary, and bay leaves infuses the stew with an earthy depth, while the white beans add a smooth contrast to the tender chunks of pork. Whether served alone or with crusty bread, Herbed Pork and White Bean Stew is sure to become a favorite in your recipe collection.

Ingredients (Serves 4-6):

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups chicken or vegetable broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 tablespoon tomato paste
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Prepare the Pork: Season the pork cubes with salt and black pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pork in batches and brown on all sides. Remove the pork from the pot and set it aside.
2. Sauté Vegetables: In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent.
3. Add Herbs and Broth: Stir in the dried thyme, rosemary, and bay leaves. Return the browned pork to the pot. Pour in the chicken or vegetable broth and add the tomato paste. Stir well to combine.
4. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors are well blended.
5. Incorporate Beans: About 30 minutes before serving, add the drained and rinsed white beans to the stew. Continue to simmer, allowing the beans to heat through and absorb the flavors.
6. Finish and Serve: Remove the bay leaves from the stew. Stir in the chopped fresh parsley. Taste and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with additional parsley if desired.

Extra Tips:

For a deeper flavor, consider marinating the pork cubes in the herbs and a little olive oil for a few hours or overnight before cooking.

If you prefer a thicker stew, use a potato masher to slightly mash some of the beans during the last 30 minutes of cooking. This will release their starches and naturally thicken the stew.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and the flavors will continue to develop, making for even tastier meals.

Pork and Pumpkin Stew

Warm up your kitchen with this hearty Pork and Pumpkin Stew, perfect for chilly evenings or when you crave a comforting, home-cooked meal. This dish marries tender pieces of pork with the sweet, earthy flavors of pumpkin, creating a rich and satisfying stew that’s both nutritious and delicious.

The combination of spices and fresh herbs enhances the natural flavors of the ingredients, making it an irresistible dish for your family and friends. Pork and Pumpkin Stew isn’t only about taste but also about the nourishment it provides. The dish is packed with protein from the pork and loaded with vitamins and fiber from the pumpkin, ensuring a balanced meal.

This recipe serves 4-6 people, making it ideal for family dinners or small gatherings. Follow this recipe to create a delicious stew that will surely become a staple in your recipe collection.

Ingredients:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups pumpkin, peeled and cut into 1-inch cubes
• 4 cups chicken broth
• 1 cup diced tomatoes
• 1 tablespoon tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 bay leaf
• 1/4 cup chopped fresh parsley for garnish

Instructions:

1. Prepare the Ingredients: Start by cutting the pork shoulder into 1-inch cubes. Peel the pumpkin and cut it into similar-sized cubes. Chop the onion and mince the garlic. Having your ingredients ready will streamline the cooking process.
2. Brown the Pork: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork cubes in batches, browning them on all sides. This should take about 5-7 minutes per batch. Once browned, remove the pork and set aside.
3. Sauté the Aromatics: In the same pot, reduce the heat to medium and add the chopped onion. Sauté for about 3 minutes or until the onion becomes translucent. Add the minced garlic and sauté for another minute until fragrant.
4. Combine Ingredients: Return the browned pork to the pot. Stir in the pumpkin cubes, diced tomatoes, and tomato paste. Mix well so that everything is combined evenly.
5. Add Spices and Broth: Sprinkle the cumin, smoked paprika, dried thyme, salt, and pepper over the mixture. Add the bay leaf. Pour in the chicken broth, ensuring that the ingredients are covered. Stir everything together.
6. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 45 minutes to 1 hour, or until the pork is tender and the pumpkin is cooked through.
7. Final Seasoning and Serve: Taste the stew and adjust the seasoning if necessary. Remove the bay leaf and discard. Garnish with chopped fresh parsley before serving.

Extra Tips:

For the best flavor, allow the stew to rest for a few hours or overnight in the refrigerator before serving. This allows the flavors to meld together beautifully.

If you prefer a thicker stew, you can mash some of the pumpkin against the side of the pot to naturally thicken the sauce. Additionally, feel free to substitute the pumpkin with other seasonal squashes like butternut or acorn squash if desired.

Serve the stew with crusty bread or over a bed of rice for a complete meal.

Pork and Tomato Basil Stew

Pork and Tomato Basil Stew is a hearty and comforting dish that combines tender pork pieces with the vibrant flavors of tomatoes and fresh basil. Perfect for cooler days or whenever you’re in the mood for something warm and satisfying, this stew is both nourishing and flavorful. The rich tomato base, infused with aromatic herbs and tender chunks of pork, makes it an ideal meal for family gatherings or a cozy dinner at home.

Whether served alone or with a side of crusty bread, this stew is sure to become a favorite in your recipe collection. The secret to a great Pork and Tomato Basil Stew lies in the quality of ingredients and the slow cooking process, which allows the flavors to meld together beautifully.

The pork is first browned to lock in its juices, while the tomatoes and basil add a fresh and tangy dimension to the dish. With a few simple steps and some patience, you can create a stew that’s rich in taste and texture, making it a delightful choice for any occasion.

Ingredients for 4-6 servings:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups canned whole tomatoes, crushed
• 1 cup chicken broth
• 1/2 cup red wine (optional)
• 1/4 cup fresh basil leaves, chopped
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large carrot, sliced
• 2 stalks celery, sliced
• 1 bay leaf

Cooking Instructions:

1. Prepare the Pork: Begin by heating the olive oil in a large pot over medium-high heat. Add the pork cubes in batches, ensuring not to overcrowd the pot. Brown the pork on all sides for about 5-7 minutes per batch. Once browned, remove the pork pieces and set them aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes, or until the onion becomes translucent and fragrant.
3. Combine Ingredients: Return the browned pork to the pot. Add the crushed tomatoes, chicken broth, and red wine (if using). Stir in the dried oregano, salt, and black pepper.
4. Add Vegetables and Herbs: Add the sliced carrots, celery, and bay leaf to the pot. Stir the mixture well, ensuring everything is evenly distributed.
5. Simmer the Stew: Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
6. Incorporate Fresh Basil: In the last 10 minutes of cooking, add the fresh basil leaves to the stew. Stir and let them infuse their flavor into the dish.
7. Final Taste and Serve: Taste the stew and adjust the seasoning if necessary. Remove the bay leaf before serving. Ladle the stew into bowls and serve hot, optionally with crusty bread or over rice.

Extra Tips:

When making this Pork and Tomato Basil Stew, it’s important to sear the pork well to develop a deep, savory flavor base. Use fresh basil for the best taste, but if unavailable, you can substitute with a smaller amount of dried basil.

Consider making the stew a day ahead, as the flavors tend to deepen and improve after resting overnight. Additionally, if you prefer a thicker stew, you can mash some of the cooked vegetables or add a slurry of cornstarch and water towards the end of cooking. Enjoy your hearty meal!