Pork and Potato Stew
Warm, hearty, and irresistibly comforting, this Pork and Potato Stew is the ultimate one-pot meal packed with tender chunks of pork shoulder, velvety yellow potatoes, and sweet carrots, all simmered in a rich tomato-based broth. Infused with aromatic garlic, onion, and a blend of thyme and paprika, this savory stew brings depth of flavor with every spoonful. Perfectly balanced and slow-simmered to perfection, it’s a dish that’s ideal for cozy family dinners or meal prep for the week. Serve it hot with crusty bread or fluffy rice to soak up every drop of the flavorful broth. Ready in just under two hours, this satisfying stew is a true classic that will warm up your kitchen and your soul.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless, trimmed and cubed)
- 4 large yellow potatoes (peeled and cubed)
- 3 medium carrots (peeled and sliced into rounds)
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 14 ounces diced tomatoes (canned)
- 4 cups chicken broth
- 2 tablespoons olive oil
- 2 pieces bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, optional)
Instructions
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the cubed pork shoulder with salt and black pepper. Sear the pork in batches, browning all sides evenly. Remove the pork and set aside on a plate.
Reduce heat to medium and add the chopped onion to the pot. Sauté until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the tomato paste, paprika, and dried thyme. Cook for 1 minute, stirring constantly to coat the onions and garlic.
Add the seared pork back into the pot, followed by the diced tomatoes, chicken broth, and bay leaves. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes, stirring occasionally.
After 45 minutes, add the cubed potatoes and sliced carrots to the pot. Stir to combine and cover again. Continue to simmer for another 30-35 minutes, or until the potatoes and carrots are tender.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves before serving. Garnish with fresh parsley if desired.
Serve hot with crusty bread or a side of rice for a complete meal.
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.2 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1328 mg | 28% | |
*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.
