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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