Texas Teriyaki Pork Stew
Savor the bold fusion of flavors in this Texas Teriyaki Pork Stew, a hearty, slow-simmered dish that combines Southern comfort with a touch of Asian-inspired flair. Tender chunks of pork shoulder are seared to perfection before simmering in a rich broth infused with savory teriyaki sauce, smoky paprika, and a hint of heat from red pepper flakes. Packed with wholesome vegetables like carrots, russet potatoes, and diced tomatoes, this one-pot wonder is as nourishing as it is delicious. Perfect for a cozy family dinner, the stew is thickened to the ideal consistency and topped with fresh, vibrant green onions for a pop of brightness. Ready in under two hours, this six-serving recipe is both flavorful and satisfying, making it the ultimate comfort food for any season.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 3 medium carrots
- 2 large russet potatoes
- 4 cups low-sodium chicken broth
- 0.5 cup teriyaki sauce
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 tablespoons chopped green onions
Instructions
Trim any excess fat from the pork shoulder and cut it into 1-inch cubes. Season the pork with salt and black pepper.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the pork and brown it on all sides, working in batches if necessary to avoid overcrowding. Remove the browned pork and set it aside.
Dice the yellow onion, mince the garlic cloves, and peel and slice the carrots into 1/4-inch rounds. Dice the russet potatoes into 1-inch chunks.
Add the onion and garlic to the same pot and sauté for 3-4 minutes, scraping up any browned bits from the bottom. Once the onions are translucent, add the carrots and potatoes, stirring to combine.
Return the pork to the pot and add the chicken broth, teriyaki sauce, diced tomatoes (with their juice), smoked paprika, and red pepper flakes. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let the stew simmer for 60-75 minutes, stirring occasionally, until the pork is tender and the vegetables are cooked through.
In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the stew and let it simmer for an additional 5-10 minutes, or until the stew thickens to your desired consistency.
Taste and adjust seasonings if needed, adding more salt or pepper as desired.
Ladle the stew into bowls and garnish with chopped green onions. Serve hot and enjoy!
Nutrition Facts
Calories |
3201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 6248 mg | 272% | |
| Total Carbohydrate | 217.9 g | 79% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 55.4 g | ||
| Protein | 254.7 g | 509% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 608 mg | 47% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 8634 mg | 184% | |
*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.
