Spiced Pork Stew Crock Pot
Transform your weeknight dinner with the hearty, flavor-packed Spiced Pork Stew made effortlessly in the crock pot. This comforting one-pot meal combines tender, slow-cooked pork shoulder with a medley of vegetables like carrots, russet potatoes, and diced tomatoes, creating a rich and savory base. The stew is infused with a warm blend of spices, including cumin, smoked paprika, coriander, and a hint of cinnamon, adding depth and a subtle kick of heat. With just 20 minutes of prep, your crock pot does the heavy lifting, simmering everything to perfection over 8 hours for melt-in-your-mouth goodness. Serve this delicious stew garnished with fresh parsley for a vibrant finish, and enjoy a homey dish that's as easy as it is satisfying. Perfect for cozy evenings or meal prepping, this spiced pork stew is a must-try for fans of slow-cooked comfort food.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 3 cloves Garlic, minced
- 3 Carrots, peeled and sliced
- 3 Russet potatoes, peeled and cubed
- 1 can (14.5 ounces) Diced tomatoes
- 4 cups Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 0.25 teaspoons Cinnamon
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 Bay leaves
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Cut the pork shoulder into 1-inch cubes, trimming excess fat as needed.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork cubes in batches until browned on all sides, about 2-3 minutes per batch. Transfer the browned pork to the crock pot.
In the same skillet, add the diced onion and garlic and sauté for 2-3 minutes until softened and fragrant. Add them to the crock pot.
Add the carrots, potatoes, diced tomatoes (with their juices), and chicken broth to the crock pot.
Sprinkle the cumin, coriander, smoked paprika, cinnamon, salt, and black pepper over the ingredients in the crock pot. Add the bay leaves.
Stir everything gently to ensure the spices are evenly distributed.
Cover the crock pot with the lid and cook on low heat for 8 hours or high heat for 4-5 hours, until the pork is tender and the vegetables are fully cooked.
Once cooking is complete, remove the bay leaves and taste the stew, adjusting seasoning if necessary.
Ladle the stew into bowls, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.4 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1250 mg | 27% | |
*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.
