Pork Stew with Cumin Portugal
Experience the rich, comforting flavors of Portuguese cuisine with this hearty Pork Stew with Cumin. Tender chunks of pork shoulder are slow-simmered in a robust broth infused with aromatic ground cumin, sweet paprika, garlic, and dry white wine. Soft potatoes and vibrant red bell peppers soak up the flavorful sauce, creating a perfect harmony of textures and tastes. This one-pot meal is a celebration of bold spices and rustic simplicity, perfect for cozy family dinners or meal prep. Serve it with crusty bread or fluffy rice to soak up every last drop of the sauce. Ready in just under two hours, this stew is a true showcase of Portuguese comfort food. Keywords: Pork Stew, Portuguese Recipe, Cumin Stew, One-Pot Meal, Slow-Simmered Stew, Comfort Food.
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Recipe Information
Ingredients
- 2 pounds pork shoulder, cut into 2-inch cubes
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1 cup dry white wine
- 1 cup crushed tomatoes
- 2 cups chicken or vegetable stock
- 1 bay leaf
- 3 medium potatoes, peeled and cubed
- 1 red bell pepper, seeded and sliced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Heat 2 tablespoons 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, then brown them in batches, ensuring all sides are seared. Remove the pork and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Sauté the chopped onion until soft and translucent, about 5 minutes.
Add the minced garlic, ground cumin, and sweet paprika to the pot. Cook for 1 minute, stirring, until aromatic.
Deglaze the pot by pouring in the dry white wine, scraping up any browned bits from the bottom with a wooden spoon.
Stir in the crushed tomatoes, chicken or vegetable stock, and bay leaf. Bring the mixture to a simmer.
Return the browned pork cubes to the pot, then lower the heat to medium-low. Cover and simmer for 45 minutes, stirring occasionally.
Add the cubed potatoes and sliced red bell pepper to the stew. Cover and continue to simmer for an additional 30 minutes, or until the potatoes are tender.
Taste the stew and add additional salt and black pepper if needed.
Remove the bay leaf and stir in the fresh parsley just before serving.
Serve hot with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
3535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.6 g | 292% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4706 mg | 205% | |
| Total Carbohydrate | 160.9 g | 59% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 25.7 g | ||
| Protein | 182.4 g | 365% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 6625 mg | 141% | |
*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.
