This cozy and comforting pork stew is incredibly delicious. Made in a single pot on the stove-top, the pork simmers with a variety of vegetables until super tender. This hearty and filling meal is full of flavor, and also very easy to make.
What Makes This Recipe So Good
- This delicious pork stew is jam-packed with flavor. It’s hearty, so comforting, filling without being heavy, and simply wonderful. The pork is cooked with vegetables, and seasoned with fragrant fresh herbs, until super juicy and fall-apart tender. So, so good and satisfying!
- It’s a one-pot meal. Less mess and easy clean-up, sign me up! And it’s seriously so easy to put together. Besides a little chopping, it’s a pretty off hand recipe. You’ll just let the flavors and texture develop when the pork and veggie filled stew simmers on the stove-top.
- While the pork stew is perfect on its own, you can also serve it with cornbread or on top of simple rice, noodles, quinoa, mashed potatoes, or even cauliflower rice for a lower carb option.
- Pork shoulders usually comes with a fat layer on top. Because this isn’t a slow cooker recipe where the fat had time to almost fully render, you’ll definitely want to make sure the pork is trimmed off all visible fat. To do so, use a sharp knife to get between the fat cap and the meat, and carefully remove as much of the fat as possible. Or even easier, ask your butcher to do it for you.
- A heavy bottomed pot, such as a cast-iron Dutch oven, is the best choice to cook stew, as it not only retains heat evenly really well, it also helps prevent the food from burning quickly.
- When searing the pork shoulder, try not to overcrowd the pot. In order to get that beautiful sear on all sides of the pork pieces, you might need to do it in two batches if the pot you’re using in on the smaller side. One more thing to remember for a perfect sear, make sure the oil is hot before starting.
- Pork stew leftovers store and reheat really well. Place any leftover in an airtight container refrigerated for 3 to 4 days, or freeze in a freezer-safe container for several months. Reheating leftovers in the microwave is completely fine, but for even better results, I’d recommend reheating them on the stove-top until fully warmed thru.
More Delicious One Pot Recipes
- Instant Pot White Chicken Chili
- 15-Minute Hearty Chickpea Soup
- Creamy Chicken Soup Chicken
- 15 Bean Soup
- Seafood Chili
- 2 pounds pork shoulder trimmed and cut into ½-inch pieces
- ½ cup all-purpose flour
- salt more or less to taste
- freshly ground black pepper more or less to taste
- 2 tablespoons avocado oil
- 2 stalks celery chopped, about 1 cup
- 1 onion diced, about 1 cup
- 4 cloves garlic minced
- 2 carrots chopped, about 1 cup
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 teaspoon fresh thyme finely chopped
- 1 teaspoon fresh rosemary finely chopped
- Large bowl
- Large, heavy-bottomed pot
- Wooden spoon
- In large bowl, combine pork, all-purpose flour, salt and black pepper, and toss well to evenly coat pork.
- Add oil to large pot and heat on medium-high heat. Once oil is hot, add cubed pork, and sear for 5 to 8 minutes or until browned, stirring often. Once pork is seared, remove from pot with tongs and set aside on plate.
- Reduce heat to medium, and add chopped celery, onion, garlic and carrots to pot. Cook for about 3 to 5 minutes, or until veggies are tender, stirring often.
- Add in tomato paste and stir it in with veggies with wooden spoon, then add beef broth, fresh thyme and rosemary. Return seared pork to pot with veggies, and stir well.
- Bring stew to boil, then reduce heat to low, and let simmer uncovered for about 45 minutes, stirring occasionally, until stew has thickened. Serve warm.
- Because this recipe isn’t slow-cooked for hours, make sure to trim the visible fat from the pork shoulder.
- Make it Gluten Free: Use a gluten-free flour, and make sure your beef broth is 100% gluten free.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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