Curried Pork Stew
Indulge in the rich and aromatic flavors of this Curried Pork Stew, a hearty one-pot dish that combines tender cubes of pork shoulder with a medley of Yukon Gold potatoes, carrots, and wilted baby spinach. Infused with the warmth of mild curry powder, turmeric, and a hint of cayenne spice, this stew is elevated by creamy coconut milk and the bright tang of fresh lime wedges. Perfectly balanced with a savory tomato base and chicken broth, this comforting meal brings a fusion of bold spices and wholesome ingredients right to your table. Ready in under two hours, it's an ideal choice for cozy family dinners or make-ahead meals, and it pairs beautifully with steamed rice or warm flatbread.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons vegetable oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons mild curry powder
- 1 teaspoon ground turmeric
- 0.25 teaspoons cayenne pepper (optional)
- 1 can (14.5 ounces) diced tomatoes (canned)
- 3 cups chicken broth
- 1 can (13.5 ounces) unsweetened coconut milk
- 4 medium, peeled and diced Yukon Gold potatoes
- 3 medium, peeled and sliced carrots
- 3 cups baby spinach
- 0.25 cup, chopped fresh cilantro
- 4 for serving lime wedges
Instructions
Cut the boneless pork shoulder into 1-inch cubes. Season the pork with salt and black pepper.
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the vegetable oil. In batches, sear the pork cubes until browned on all sides. Remove the pork from the pot and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Cook for 5-7 minutes until softened and golden.
Add the minced garlic and grated ginger to the pot. Cook for 1-2 minutes, stirring frequently, until fragrant.
Stir in the curry powder, ground turmeric, and cayenne pepper (if using). Toast the spices for 1 minute to enhance their flavor.
Add the can of diced tomatoes and scrape the bottom of the pot to deglaze it. Let the mixture simmer for 2-3 minutes.
Return the browned pork to the pot. Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover, and simmer gently for 45 minutes, stirring occasionally.
After 45 minutes, add the diced Yukon Gold potatoes and sliced carrots to the pot. Cover and continue simmering for an additional 30 minutes, or until the vegetables are tender and the pork is very soft.
Stir in the unsweetened coconut milk and baby spinach. Cook for 5 minutes, just until the spinach wilts and the stew is warmed through. Taste and adjust seasoning with salt and pepper if needed.
Garnish the stew with fresh cilantro. Serve hot with lime wedges on the side for a burst of freshness. Optionally, pair with steamed rice or warm flatbread.
Nutrition Facts
Calories |
3549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.0 g | 279% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 6163 mg | 268% | |
| Total Carbohydrate | 220.4 g | 80% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 37.8 g | ||
| Protein | 202.4 g | 405% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1360 mg | 105% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 8518 mg | 181% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
