Best 5 Delicious And Easy Pork Stew Recipes

Indulge in the delectable world of pork stews, a culinary journey that promises heartwarming flavors and tender textures. Our collection of pork stew recipes offers a diverse range of culinary adventures, from the classic comfort of a slow-cooked pork stew with vegetables to the tantalizing twist of a spicy Szechuan pork stew. Embark on a global culinary tour as you explore the rich traditions of pork stews from around the world, each with its unique blend of spices, herbs, and cooking techniques. Whether you prefer the rustic charm of a French pork stew or the vibrant flavors of a Mexican pork stew, our recipes provide a culinary passport to explore the diverse world of pork stews.

Let's cook with our recipes!

PORK STEW

Pork Stew image

Pork Stew is rich, hearty comfort food, that's sure to chase away the winter blues with it's tender chunks of meat and veggies in a rich and flavorful broth.

Provided by Kristin Maxwell

Categories Dinner

Time 1h50m

Number Of Ingredients 17

Ingredients

2 pounds boneless pork shoulder or pork butt (diced into (1.5-2) inch chunks)
1 tablespoon butter
1 tablespoon olive oil
1 small onion (chopped)
2 garlic cloves (minced)
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 bay leaves
salt and pepper to taste
2 cups yukon potatoes peeled and diced
2 large carrots (cut into 1-inch chunks)
2 large ribs celery (roughly chopped)
4 cups chicken broth
15 ounces canned diced tomatoes (undrained)
1 cup frozen green beans
2 tablespoons freshly minced parsley cup
1-2 tablespoons cornstarch (plus an equal amount of water or broth)

Steps:

Cut pork into 1-inch chunks (or a little larger).
Heat a large soup pot or dutch oven on the stove over medium-high heat. Melt 1 tablespoon each oil and butter. Add pork, onions and celery and brown for several minutes on all sides; pork does not have to be cooked all the way through.
Add garlic, dried thyme, rosemary and bay leaves and cook for about a minute, then add broth and tomatoes (with the juice). Bring to a boil, reduce heat to low and simmer for about an hour or until pork is tender.
Add potatoes, carrots, and green beans to the stew and bring to a boil. Reduce the heat to low again and cover. Simmer for an additional 15-20 minutes or until vegetables are tender and broth is slightly thickened.
To thicken the stew: In a small bowl, whisk together cornstarch and water or broth with a fork until smooth. Stir in the cornstarch slurry and simmer, uncovered, for 5-10 minutes or until thickened. Stir in fresh minced parsley.

Nutrition Facts : Calories 336 kcal, Carbohydrate 23 g, Protein 38 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 96 mg, Sodium 805 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 6 g, ServingSize 1 serving

SLOW-COOKED PORK STEW

Slow-Cooked Pork Stew image

Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. -Nancy Elliott, Houston, Texas

Provided by Taste of Home

Categories Dinner

Time 5h15m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 pork tenderloins (1 pound each), cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
2 large carrots, cut into 1/2-inch slices
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
3 cups beef broth
2 tablespoons tomato paste
1/3 cup pitted dried plums (prunes), chopped
4 garlic cloves, minced
2 bay leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1/3 cup Greek olives, optional
Chopped fresh parsley, optional
Hot cooked mashed potatoes, optional

Steps:

Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

CLASSIC HOMESTYLE PORK STEW

Classic Homestyle Pork Stew image

This easy and delicious homestyle pork stew is the perfect hot, filling meal that's loaded with root vegetables and tender, falling-apart pork shoulder.

Provided by Karlynn Johnston

Categories Main Course Soup

Number Of Ingredients 19

Ingredients

2 1/2 pounds pork shoulder (cut into 1/2 inch pieces)
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
6 slices thick cut bacon (diced)
1 medium white onion (diced)
2 tablespoons minced garlic
4 cups beef stock
2 tablespoons Worcestershire Sauce
2 tablespoons tomato paste
1/3 cup red wine (optional)
1 teaspoon dried rosemary
1 teaspoon dried thyme
3-4 medium carrots (washed and cut into 1-inch chunks)
3 large russet potatoes (washed and cut into 1-inch chunks)
2 stalks celery (sliced)
1 cup sliced white mushrooms
2 bay leaves
fresh parsley to garnish

Steps:

Whisk together the flour, salt and pepper. Place the pork in the flour mixture and toss until the pork is coated. Shake off the excess.
In a large Dutch oven over medium high heat, cook the bacon until it's tender crisp. Remove the bacon and drain on a paper towel lined plate, leaving the drippings.
Add in the pork and cook in batches until all sides of the cubes are browned. Remove and place on a plate. Add in the onions and saute for 6-7 minutes, or until soft. Add in the garlic and saute another 2 minutes until browned and fragrant.
Whisk together the broth, Worcestershire, tomato paste, rosemary and thyme. (add red wine now as well if desired).
Pour a small amount of the stock mixture into the bottom of the Dutch oven and deglaze by scraping the browned bits off of the bottom of the pot. Pour more stock mixture in as needed until the bottom is cleaned and the browned bits have dissolved into the liquid, then add the rest of the broth.
Add the pork and the bacon back into the pot.
Add in the vegetables and bay leaves and then stir until combined.
Bring the mixture to a low boil, cover and reduce the heat.
Cook for 40-50 minutes, until the pork is fork tender.
Remove and serve.

Nutrition Facts : Calories 432 kcal, Carbohydrate 40 g, Protein 28 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 76 mg, Sodium 734 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving

PORK AND CIDER STEW

Pork and Cider Stew image

This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt) and chicken thighs. Midweek? A meat-free menu to lighten things up.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 pounds pork shoulder (butt), cut into 1 1/2-inch cubes
Salt and pepper
Flour, for dredging
3 to 4 tablespoons vegetable or olive oil
2 tablespoons butter
3 to 4 ribs of celery, chopped, chopped into bite-size pieces
2 carrots, peeled and chopped into bite-size pieces
1 large or 2 medium onions, chopped into bite-size pieces
1 large fresh bay leaf
Fresh herb bundle, thyme, sage and parsley sprigs tied with kitchen twine
1 1/2 teaspoons caraway seeds
1 1/2 cups cloudy cider
2 tablespoons cider vinegar
1 cup chicken stock
3 medium russet potatoes, peeled and cut into bite-size chunks
2 to 3 crisp apples, chopped
Celery tops, chopped for garnish

Steps:

Sprinkle the meat with salt and pepper and lightly dredge in flour. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and remove to a plate, adding a little additional oil when necessary. When all of the meat is browned and set aside, add the butter to the Dutch oven to melt. When the butter foams, add the celery, carrots, onions, bay leaf, herb bundle, some salt and pepper and the caraway seeds. Stir to combine and sweat the vegetables for a few minutes. Add the cider and vinegar, and reduce by half. Add the stock and then return the pork to the Dutch oven. Cover and cook about 1 hour over low heat or in an oven preheated to 325 degrees F.
Stir in the potatoes and apples and continue to cook until the pork is tender, 30 to 40 minutes.
Cool and store for a make-ahead meal. Reheat over moderate heat and garnish with celery tops to serve.

DELICIOUS AND EASY PORK STEW

Delicious and Easy Pork Stew image

This is a very simple pork stew recipe that has lots of flavor, add in potatoes, small button mushrooms, carrots.. or whatever you want, it's a great starter recipe! You can really use any cut of pork that you want, I prefer the shoulder because it has the most flavor and is not dry. This tastes even better the following day! Serve this with hot cooked noodles and a crusty French baguette bread.

Provided by Kittencalrecipezazz

Categories Pork

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

3 -4 tablespoons olive oil (more if needed)
3 lbs pork shoulder, cut into about 1-inch cubes
2 cups flour
1 tablespoon seasoning salt (can use white salt)
1 teaspoon black pepper (or to taste)
2 medium onions, chopped
2 tablespoons minced garlic
1 teaspoon dried chili pepper flakes (or to taste)
4 -5 tablespoons chopped fresh sage (or to taste)
1 cup dry white wine
3 cups chicken broth
1/4 cup tomato paste
1/2 teaspoon allspice
salt and pepper

Steps:

Heat oil in a heavy Dutch oven over medium-high heat.
In a bowl mix together the flour, seasoning salt and pepper.
Coat the pork in the flour mixture then brown well on all sides in the oil (working in batches) then remove to a bowl.
Add in the onion, garlic, sage and crushed pepper flakes; saute for about 8 minutes.
Return the pork to the pot and any juices from the plate.
Add in remaining ingredients (along with any other ingredients such as potatoes, carrots or any other veggies) mix to combine and season with salt and pepper.
Simmer over medium heat until pork is very tender (about 1 - 1-1/2 hours).

Tips:

To save time, use pre-cut stew meat. You can also use a slow cooker to make this recipe.
Brown the meat well before adding the other ingredients. This will help to develop flavor.
Use a variety of vegetables for a more flavorful stew.
Be sure to season the stew to taste. You may want to add more salt, pepper, or other spices.
Serve the stew with mashed potatoes, rice, or noodles.

Conclusion:

This delicious and easy pork stew is a great meal for a cold night. It's also a great way to use up leftover pork. The stew can be made in a variety of ways, so you can customize it to your own taste. Serve it with mashed potatoes, rice, or noodles for a complete meal.