This pork stew is tender and hearty with chunks of buttery pork shoulder, tender veggies, and a rich, hearty broth all cooked together in one pot!
Pork Stew is a cozy, hearty one pot dinner filled with tender pork and root vegetables in a flavorful broth. This thick, hearty stew will warm your belly from the inside out!
This hearty Pork Stew recipe is filled with tender chunks of pork and vegetables in a flavorful broth.
- 1 ½ pounds boneless pork shoulder roast or pork steaks, cubed, see note
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 cups chicken broth
- 15 ounces canned diced tomatoes with juices, 1 can
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- 8 ounces Yukon gold potatoes diced, peeling optional, about 2 small
- 1 small sweet potato peeled and diced
- 2 medium carrots diced
- 1 cup sliced mushrooms
- 1 cup frozen cut green beans or peas
- salt and black pepper to taste
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Heat the oil in a 4-quart Dutch oven. Add the pork in two batches and cook until browned, about 5 minutes. Transfer to a plate. Add the onions to the Dutch oven, adding more oil if needed, and cook until softened, about 3 minutes.
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Add the broth and use a spatula to scrape up any brown bits. Stir in the tomatoes, rosemary, and oregano. Add the pork and onions back to the Dutch oven and bring to a boil. Reduce the heat and simmer covered for 1 hour, or until pork is fairly tender.
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Add the potatoes, sweet potatoes, carrots, and mushrooms. Bring to a boil, reduce heat, and cover. Simmer for an additional 30 minutes or until the vegetables are tender.
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Remove the lid and stir in green beans or peas. Thicken if desired (according to the notes below. Simmer an additional 10 minutes uncovered.
If there is a bone in your pork shoulder, add it with the other ingredients when simmering for more flavor. Remove before serving.
To thicken: In a mason jar combine 2 tablespoons cornstarch and 3 tablespoons cold water. Stir well and add a little at a time to boiling stew to reach desired consistency.
Calories: 228 | Carbohydrates: 18g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 665mg | Potassium: 891mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6748IU | Vitamin C: 28mg | Calcium: 78mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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