Pork Potato Stew
Hearty, comforting, and bursting with flavor, this Pork Potato Stew is the ultimate one-pot meal for family dinners or cozy nights in. Tender cubes of pork shoulder are browned to perfection, then simmered with Yukon gold potatoes, carrots, celery, and aromatic garlic in a rich blend of chicken broth, diced tomatoes, and warming spices like thyme and paprika. The stew is slow-cooked to develop deep, savory flavors, making every bite a satisfying experience. Perfectly balanced and packed with wholesome ingredients, this rustic dish is easy to prepare and ideal for meal prepping or serving with crusty bread. Infused with the perfect amount of seasoning, it’s a timeless comfort food that will win everyone over.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 medium carrots, sliced
- 2 medium celery stalks, sliced
- 4 large garlic cloves, minced
- 4 medium Yukon gold potatoes, diced
- 4 cups low-sodium chicken broth
- 1 14-ounce can diced tomatoes, canned
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Cut the pork shoulder into 1-inch cubes and season with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the pork in batches, browning all sides (about 3-4 minutes per batch), and remove it to a plate.
Lower the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened.
Stir in the carrots, celery, and garlic, cooking for another 2-3 minutes until fragrant.
Add the diced potatoes to the pot and return the browned pork to the mixture. Stir everything together.
Pour in the chicken broth and the canned diced tomatoes with their juices. Add the bay leaves, dried thyme, paprika, and the remaining 0.5 teaspoon of salt. Stir to combine.
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 60-75 minutes or until the pork is tender and the potatoes are cooked through.
Taste the stew and adjust seasonings if necessary.
Remove the bay leaves before serving. Garnish with fresh parsley if desired.
Serve the stew hot with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
3202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.2 g | 178% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 5196 mg | 226% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 33.8 g | ||
| Protein | 250.0 g | 500% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 9170 mg | 195% | |
*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.
