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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