Mediterranean Pork Stew
Dive into the heart of the Mediterranean with this rich and aromatic Mediterranean Pork Stew, a comforting one-pot recipe that blends tender pork shoulder with a vibrant medley of vegetables and bold flavors. Searing the pork to golden perfection locks in its savory juices, while a fragrant spice blend of cumin, smoked paprika, and oregano elevates the dish. Simmered with red bell peppers, zucchini, and tangy kalamata olives in a luscious tomato-based broth, this stew is finished with a fresh parsley garnish for a satisfying and eye-catching presentation. Perfect for cozy dinners, this hearty stew is a celebration of Mediterranean flavors in every bite—ideal for serving with crusty bread or over a bed of fluffy couscous. With straightforward prep and an irresistible payoff, this dish is a must-try for stew lovers seeking a Mediterranean twist.
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Recipe Information
Ingredients
- 1.5 pounds pork shoulder (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 large yellow onion (finely chopped)
- 4 garlic cloves (minced)
- 1 medium red bell pepper (diced)
- 2 medium carrot (sliced into rounds)
- 1 medium zucchini (sliced into half-moons)
- 14 ounces canned diced tomatoes (with juices)
- 2 cups chicken or vegetable broth
- 0.5 cup kalamata olives (pitted and halved)
- 2 tablespoons capers (rinsed)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the pork cubes with salt and black pepper. Add half of the pork to the pot and sear until browned on all sides, about 5 minutes. Remove the pork from the pot and set aside. Repeat with the remaining pork and 1 more tablespoon of olive oil.
Lower the heat to medium and add the chopped onion. Cook until softened and translucent, about 5 minutes.
Stir in the minced garlic, red bell pepper, and carrot. Cook for another 3-4 minutes until the vegetables begin to soften.
Add the cumin, smoked paprika, oregano, and bay leaves to the pot. Stir and cook for 1 minute to toast the spices.
Pour in the canned diced tomatoes and their juices, followed by the broth. Stir to combine.
Return the seared pork and any accumulated juices to the pot. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 1 hour, stirring occasionally.
After 1 hour, add the zucchini, kalamata olives, and capers to the pot. Stir well, cover, and continue to simmer for an additional 20-25 minutes or until the pork is tender and the flavors are well combined.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves before serving. Ladle the stew into bowls, garnish with fresh parsley, and enjoy!
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1604 mg | 70% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.1 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1142 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.
