Low Carb Pork Stew
Warm, hearty, and packed with flavor, this Low Carb Pork Stew is the perfect comfort food for those looking to enjoy a satisfying meal without the added carbs. Tender chunks of seared pork shoulder are simmered to perfection in a rich, savory broth infused with garlic, onion, and warming herbs like thyme and rosemary. This keto-friendly recipe features low-carb vegetables like zucchini, celery, and carrots, creating a wholesome one-pot dish that’s both nourishing and flavorful. With only 20 minutes of prep time and a slow simmer to bring out deep, comforting flavors, this stew is ideal for meal prepping or cozy family dinners. Serve it steaming hot for a comforting low-carb delight that’s sure to satisfy.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 cloves Garlic
- 2 stalks Celery
- 2 medium Carrot
- 2 medium Zucchini
- 4 cups Chicken broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 whole Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cut the pork shoulder into 1-inch cubes, trimming off excess fat, and set aside.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sear the pork cubes in batches until browned on all sides (about 5-7 minutes per batch). Remove the pork from the pot and set aside.
Chop the onion, mince the garlic, and dice the celery, carrot, and zucchini into bite-sized pieces.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Sauté the onion for 3-4 minutes until softened, then add the garlic and cook for another minute until fragrant.
Stir in the celery and carrot, cooking for 4-5 minutes to slightly soften the vegetables.
Return the seared pork to the pot and add the chicken broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 60 minutes, stirring occasionally.
After 60 minutes, add the diced zucchini to the pot. Continue to simmer uncovered for another 20-30 minutes, allowing the zucchini to cook and the stew to thicken slightly.
Taste and adjust seasonings if needed. Remove the bay leaf before serving.
Serve the pork stew warm in bowls and enjoy!
Nutrition Facts
Calories |
2551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 9271 mg | 403% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 46.7 g | ||
| Protein | 235.8 g | 472% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5998 mg | 128% | |
*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.
