Little Irish Hog
Savor the comforting, hearty flavors of the "Little Irish Hog," a rustic Irish-inspired pork stew that’s perfect for cozy evenings. This one-pot meal features tender chunks of seared pork shoulder simmered to perfection in a rich blend of Irish stout, chicken broth, and fresh herbs. Seasonal vegetables like carrots, potatoes, and cabbage soak up the savory broth, creating a wholesome, satisfying dish that’s bursting with depth and flavor. With just 20 minutes of prep and a slow simmer to develop those irresistible flavors, this dish makes an ideal family dinner or a St. Patrick’s Day celebration centerpiece. Serve it hot with a side of crusty bread or traditional Irish soda bread to mop up every last drop of the luscious broth. So simple, so comforting—this recipe brings a taste of Ireland straight to your table!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Onion
- 4 cloves Garlic cloves
- 2 large Carrots
- 4 medium Potatoes (Yukon Gold or similar)
- 1 small head Cabbage
- 1 tablespoon Fresh thyme
- 2 leaves Bay leaves
- 1 cup Irish stout (e.g., Guinness)
- 2 cups Chicken broth
- 1 tablespoon Unsalted butter
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Trim any excess fat from the pork shoulder and cut it into large, bite-sized chunks. Season the pork with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the pork pieces until browned on all sides, working in batches if necessary. Remove the pork from the pot and set aside.
Peel and dice the onion and garlic. Slice the carrots into thick rounds, and cut the potatoes into halves or quarters, depending on their size. Core and roughly chop the cabbage into large pieces.
In the same pot, reduce the heat to medium and add the butter. Once melted, add the onion and garlic. Cook for 3-4 minutes until softened and translucent.
Add the carrots and potatoes to the pot and cook for another 5 minutes, stirring occasionally.
Return the seared pork to the pot. Add the fresh thyme, bay leaves, Irish stout, and chicken broth. Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to low.
Cover the pot with a lid and let the stew simmer for 1 hour, stirring occasionally to prevent sticking.
After 1 hour, add the chopped cabbage to the pot. Stir to incorporate the cabbage into the stew. Simmer uncovered for an additional 30-40 minutes, or until the pork is tender and the vegetables are cooked through.
Taste the stew and adjust seasoning with additional salt and pepper, if necessary.
Ladle the Little Irish Hog into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or soda bread on the side.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 5.7 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1128 mg | 24% | |
*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.
