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Spicy Harissa and Tomato Pork Stew with Potatoes and Carrots
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Course Main Course
Cuisine North African
Servings 4 people

Equipment

  • Dutch oven
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 4 medium potatoes, peeled and cut into 1-inch cubes
  • 4 carrots, sliced into 1/2-inch rounds
  • 3 tablespoons harissa paste
  • 1 (14-ounce) can diced tomatoes
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the pork cubes, season with salt and pepper, and brown on all sides for about 6 minutes.
  • Add the onion and garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the harissa paste and cook for 1 minute to release its flavors.
  • Pour in the diced tomatoes and chicken broth. Scrape the bottom of the pot to loosen any browned bits.
  • Add the potatoes and carrots. Bring the mixture to a boil, then reduce to a simmer.
  • Cover and cook for 40 minutes, stirring occasionally, until the pork is tender and the vegetables are cooked through.
  • Taste and adjust salt and pepper if needed. Ladle into bowls and top with fresh cilantro.

Notes

Taste the harissa before adding the full amount, as brands vary in heat level. The stew thickens as it sits, so add a splash of broth when reheating leftovers. Leftovers improve in flavor after a night in the fridge.
Course: Main Course
Cuisine: North African
Equipment: Dutch oven, Cutting board, Knife