Best 9 Pork And Potato Stew Recipes

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Calling all pork and potato stew lovers! This hearty and comforting dish is perfect for a cold winter night. Made with tender pork, flavorful vegetables, and a rich, savory broth, this stew is sure to warm you up from the inside out. And with three delicious recipe variations – classic, creamy, and spicy – there’s a stew for every palate.

**Classic Pork and Potato Stew**
This classic recipe is the perfect starting point for your pork and potato stew journey. With simple, everyday ingredients like pork shoulder, potatoes, carrots, celery, onion, and garlic, you can easily create a hearty and satisfying stew that the whole family will love.

**Creamy Pork and Potato Stew**
If you're looking for a richer, more decadent stew, this creamy variation is for you. Simply add some heavy cream or sour cream to the classic recipe and you'll have a stew that's velvety smooth and incredibly flavorful.

**Spicy Pork and Potato Stew**
For those who like a little heat in their stew, this spicy variation is sure to please. Just add some chili powder, cumin, and cayenne pepper to the classic recipe and you'll have a stew that's both warming and satisfying.

No matter which recipe you choose, you're sure to end up with a delicious and comforting pork and potato stew that will become a family favorite. So gather your ingredients, fire up the stove, and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

CUBAN PORK AND SWEET POTATO STEW



Cuban Pork and Sweet Potato Stew image

Lean pork, fresh sweet potatoes, canned black beans and traditional Cuban flavors blend beautifully in your slow cooker to provide you with a healthy, easy weeknight meal that's special enough for company. If you are afraid of too much heat, use only one can of Rotel and substitute a can of diced tomatoes for the second can.

Provided by whatwouldruthdo

Categories     Pork

Time 4h20m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 15

1 lb lean pork loin, cut into 1-inch pieces
1 lb sweet potato, peeled and cut into 1/2-inch pieces
1 large green pepper, chopped
2 (10 ounce) cans rotel, undrained
1 (14 1/2 ounce) can black beans, drained & rinsed
2 medium garlic cloves, minced
1 small red onion, chopped
1/4 cup orange juice
3 medium green onions, diced
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh parsley, chopped

Steps:

  • Add pork, sweet potatoes, Rotel, green pepper, black beans, garlic, orange juice, green onions, red onion, salt, cumin and pepper to slow cooker; cover and cook on low setting for 6-8 hours or on high setting for about 4 hours.
  • Stir in lime juice, cilantro and parsley; cover slow cooker and cook for 10 minutes more.

WW CUBAN-STYLE PORK AND SWEET POTATO SLOW COOKER STEW



Ww Cuban-Style Pork and Sweet Potato Slow Cooker Stew image

Make and share this Ww Cuban-Style Pork and Sweet Potato Slow Cooker Stew recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Pork

Time 7h20m

Yield 4 serving(s)

Number Of Ingredients 11

1 large sweet potato, peeled and cut into 1/2 inch dice (about 1 lb)
1 lb len pork loin, cut into 1 inch pieces
14 1/2 ounces canned diced tomatoes with mild green chilies
1 medium garlic clove, minced
1/4 cup orange juice
2 medium scallions, chopped (green parts only)
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 1/2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, chopped

Steps:

  • Place potato, pork, tomatoes, garlic, orange juice, scallions, salt, cumin, and pepper in a 4 to 5 qt crock pot, cover and cook on low setting.
  • Stir in lime juice and cilantro, cover slow cooker and cook for 5 minutes.

PORK AND SWEET POTATO STEW



Pork and Sweet Potato Stew image

For a delicious stew to warm up any cold night, try this recipe. It is so yummy especially when served with a slice of homemade bread.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 12

3/4 pound pork chop suey meat
1 tablespoon Dijon mustard
3 tablespoons all-purpose flour
1 tablespoon brown sugar
1 tablespoon canola oil
1 small garlic clove, minced
1 cup reduced-sodium chicken broth
1 small onion, quartered
1 medium sweet potato, peeled and cubed
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced fresh parsley

Steps:

  • In a small bowl, toss pork with mustard. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat. , In a large saucepan coated with cooking spray, cook pork in oil until pork is browned on all sides. Add garlic; cook 1 minute longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the onion, sweet potato, salt and pepper. Return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until meat and vegetables are tender. Stir in parsley.

Nutrition Facts : Calories 458 calories, Fat 17g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 844mg sodium, Carbohydrate 35g carbohydrate (15g sugars, Fiber 3g fiber), Protein 39g protein.

SWEET POTATO AND PORK STEW



Sweet Potato and Pork Stew image

Unusual ingredients add up to a delicious, stick-to-your-ribs stew with a touch of brown-sugar sweetness in this easy recipe from Susan Schlenvogt in Waukesha, Wisconsin. It's sure to become a fall favorite! Tip: If you can't find pork chop suey meat, use 1-inch cubs of boneless pork chops or pork loin roast. More Sweet Potato Recipes »

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 12

3/4 pound pork chop suey meat
1 tablespoon Dijon mustard
3 tablespoons all-purpose flour
1 tablespoon brown sugar
1 small garlic clove, minced
1 tablespoon canola oil
1 cup chicken broth
1 small onion, quartered
1 medium sweet potato, peeled and cubed
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced fresh parsley

Steps:

  • In a small bowl, toss pork with mustard. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat. , In a large saucepan coated with cooking spray, cook pork and garlic in oil until pork is browned on all sides. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the onion, sweet potato, salt and pepper. Return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until meat is no longer pink and vegetables are tender. Stir in parsley.

Nutrition Facts :

SPICY PORK AND POTATO STEW



Spicy Pork and Potato Stew image

A very colorful tasty stew. This can be as spicy as you want it. My husband, Michael made this up from ingredients on hand, the other night. It is wonderful! We like it spicy. We had this again tonight... I had forgotten how good it is. We used leftover pork roast and leftover potatoes, think I will also put this in my leftovers cookbook I am creating.

Provided by Sweetiebarbara

Categories     Stew

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons peanut oil
1 large onion, diced
2 garlic cloves, crushed
1 teaspoon fresh ginger (grated)
2 lbs pork chops (thickly cut)
1 (28 ounce) can tomatoes (sliced)
1 teaspoon turmeric
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground fenugreek (optional)
1 cup chicken stock
2 cups frozen peas
1 lb new potato, peeled and cut into bite sized chunks

Steps:

  • In a large heavy dutch oven, sauté onion, garlic, and ginger in peanut oil.
  • Add pork and fry over medium high heat until golden, about 5 minute.
  • Add tomatoes, spices, and chicken stock.
  • Cover, lower heat, and simmer 1 hour, until pork is tender.
  • Add potatoes, continue cooking, covered for another 15 minutes.
  • Add peas, cover, continue cooking for 5 minutes.

PORK, BLACK BEAN AND SWEET POTATO STEW-PRESSURE COOKER



Pork, Black Bean and Sweet Potato Stew-Pressure Cooker image

This recipe comes from the Bean Education & Awareness Network. Using your pressure cooker this meal will be ready in a matter of minutes, 15 to be exact! Pork, sweet potatoes, beans, brown sugar and mustard all blend in for a unique taste sensation

Provided by TishT

Categories     Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup dried black beans or 1 cup black-eyed peas
1 1/2 lbs boneless lean pork loin, fat trimmed
1 large onion, sliced
2 teaspoons minced garlic
1 tablespoon olive oil
3/4 cup orange juice
1/2 cup packed light brown sugar
2 tablespoons dijon-style mustard
3 small sweet potatoes, peeled,cut into 1 1/2 inch pieces (1 lb)

Steps:

  • Cover beans with 2" water in large saucepan and heat to boiling; let boil, uncovered, 2-3 minutes.
  • Remove from heat, cover and set aside for at least 1 hour and up to 4 hours.
  • Drain soaking water and rinse.
  • Cut pork roast into 6 slices, 1 1/2-2" thick; cut slices into halves.
  • Sauté pork, onion, and garlic in oil in pressure cooker over medium heat until browned, about 10 minutes.
  • Stir in beans and remaining ingredients, except sweet potatoes.
  • Close and seal lid; cook 12 minutes at 15 pounds pressure, according to manufacturer's directions.
  • Immediately cool cooker under cold water and open lid.
  • Add sweet potatoes to pressure cooker.
  • Close and seal lid; cook at 15 pounds pressure until sweet potatoes are tender, 2-3 minutes.
  • Immediately cool cooker under cold water and open lid.

PORK CHICKEN AND POTATO STEW IN PEANUT SAUCE



Pork Chicken and Potato Stew in Peanut Sauce image

Make and share this Pork Chicken and Potato Stew in Peanut Sauce recipe from Food.com.

Provided by children from A to Z

Categories     < 4 Hours

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs pork shoulder, cut into cubes
5 1/2 tablespoons olive oil
1 lb boneless skinless chicken breast, cut in cubes
8 small potatoes, quartered (about 1lb.)
1 large onion, chopped
6 large garlic cloves, minced
4 cups chicken broth
2 (10 ounce) boxes frozen corn, thawed
1 1/2 tablespoons adobo sauce, from canned chipotle chiles in adobo
1/2 cup reduced-fat peanut butter
1/2 cup chopped fresh cilantro or 1/2 cup flat leaf parsley, for garnish

Steps:

  • Rinse pork and pat dry; season with salt & pepper.
  • Heat 2 Tbls. oil in a heavy 5-quart pot over moderately high heat until hot but not smoking.
  • Add pork, in 3 batches, and cook, turning, until golden brown, about 6 minute per batch (adding oil, 1 tbls. at a time, as needed).
  • Transfer, as cooked, with a slotted spoon to a bowl, leaving fat in pot.
  • Rinse chicken and pat dry; season with salt and pepper.
  • Add 1-1/2 tbls. oil to fat in pot and heat over moderately high heat.
  • Add chicken and cook, turning, until golden brown, about 3 minute
  • Transfer with a slotted spoon to bowl with pork.
  • Add potatoes, onion and garlic to pot; cook over moderately high heat until onion is softened, about 3 minute.
  • Stir in broth, corn, adobo sauce and peanut butter.
  • Return pork and chicken to pot with any drippings and push into liquid.
  • Simmer, uncovered, stirring occasionally, until slightly thickened, meat is cooked through and potatoes are fork tender, 35 min.; salt and pepper to taste.
  • To serve, ladle stew into bowls and garnish with cilantro, if desired.

Nutrition Facts : Calories 759.9, Fat 35.6, SaturatedFat 9.5, Cholesterol 124.4, Sodium 650.4, Carbohydrate 63.7, Fiber 7.7, Sugar 3.4, Protein 48.1

SPICY KOREAN PORK AND POTATO STEW - GAMJATANG



Spicy Korean Pork and Potato Stew - Gamjatang image

Gamjatang is a spicy Korean stew with a distinct flavor that's packed with hearty chunks of pork, potatoes, vegetables and spices. The name translates to "potato soup" (gamja = potato, and tang = soup), but it's more commonly called Pork Bone Stew because pork bones are slow cooked and yields a flavorful pork broth in which...

Provided by Vickie Parks

Categories     Other Soups

Time 3h10m

Number Of Ingredients 22

4 lb pork neck bones (pick bones with plenty of meat on them)
10 or more c water, divided
2 clove garlic, peeled and sliced thinly
1/4 cup chopped onion
1 tsp ground ginger
1 green onion (scallion), white and green parts separated and coarsely chopped
1/2 tsp black pepper
4 medium potatoes, peeled and cut into bite-size chunks
1 cup bean sprouts (mung bean sprouts)
15 ggaetnip (perilla leaves), cut into strips
8 to 10 napa cabbage leaves, torn in half
SAUCE
6 Tbsp gochugaru (or crushed red pepper flakes)
10 clove garlic, minced
5 Tbsp deulkkae garu (ground perilla seed)
3 Tbsp low-sodium soy sauce
2 Tbsp soy bean paste (such as korean dwenjang or japanese miso)
4 Tbsp rice wine
1 Tbsp gochujang (korean chili paste)
1 Tbsp ground sesame seeds
1 tsp salt
1 tsp black pepper

Steps:

  • 1. Place pork bones in a large bowl, and cover completely with cold water for one hour. Change water every 20 minutes, if possible. Drain and discard water, and rinse pork bones under cool running water to remove surface fats.
  • 2. Placed rinsed bones into a large saucepan, and add enough water to completely cover the bones. Bring to a boil, and let boil over medium heat for about 10 minutes. Drain water, and rinse pork bones once more. Rinse out stockpot well (to remove fats and bitter residue).
  • 3. Place rinsed pork bones back into stockpot, and add 8 cups water. Stir in garlic, chopped onion, ginger, white portion of green onion, and black pepper. Bring liquid to a low boil, then turn heat to low and simmer for 1 hour and 30 minutes on low heat. Remove any fat that accumulates on the surface during cooking.
  • 4. Place a fine mesh sieve over a large bowl, and pour the contents of the stockpot through the sieve, collecting the milky broth in the bowl (it should be about 5 cups or so of broth). Return the pork bones and pork meat to the stockpot. Discard the garlic, onion, and green onion that were collected in the sieve.
  • 5. Mix together all of the sauce ingredients in a medium bowl; set aside.
  • 6. Measure the broth (that was collected into the bowl) and add enough water to measure 10 cups. Pour the 10 cups of broth/water over the pork bones in the stockpot. Bring to a low boil over medium-high heat. Once it reaches a boil, reduce heat to low. Stir the sauce and potatoes into the broth, and let simmer for 20 to 25 minutes.
  • 7. When potatoes are soft, add the bean sprouts, perilla leaves, cabbage, green part of the green onion, and boil for another 10 to 15 minutes, or just until the vegetables are soft and the pork is tender and thoroughly cooked.
  • 8. Serve immediately with steamed white rice and plenty of banchan (side dishes).

PORK & MUSHROOM STEW WITH POTATO AND APPLE MASH RECIPE - (4.5/5)



Pork & Mushroom Stew with Potato and Apple Mash Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 18

HEAT:
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 1⁄2 lb. pork tenderloin, trimmed, cut into 2-inch pieces, dried with paper towels, seasoned with salt and black pepper
SWEAT:
8 oz. cremini mushrooms, quartered
1 ⁄2 cup sliced leeks or shallots
1 ⁄2 cup diced carrot (1 carrot)
2 Tbsp. all-purpose flour
DEGLAZE:
1 ⁄4 cup dry sherry or white wine
3 ⁄4 cup apple cider or juice
3 ⁄4 cup low-sodium chicken broth
Salt and black pepper to taste
1 Tbsp. chopped fresh thyme (optional)
GARNISH:
Diced Granny Smith apple
Fresh thyme sprigs

Steps:

  • Heat oil and butter in a sauté pan over medium-high. Add pork and sauté until brown on both sides, about 2 minutes per side. Remove pork to a plate; set aside. Sweat mushrooms, leeks, and carrot in same pan over medium heat until softened, 3-4 minutes. Stir in flour and cook 1 minute. Deglaze the pan with sherry, scraping up any bits on bottom of pan, and reduce until evaporated. Stir in cider and broth; bring to a boil. Reduce heat to medium-low. Add pork with residual juices and 1 Tbsp. thyme. Simmer stew until thickened, 5 minutes; season with salt and pepper. Garnish each serving with diced apple and a sprig of thyme. For the potatoes: Cook potatoes (I prefer to use Yukon Gold), and mash. Add half the diced green apple and, for extra flavor, add some roasted garlic. Layer a bowl with potatoes and heap on some of that delicious stew. Nutrition Information (excluding potatoes): Per serving: 332 cal; 12g total fat (4g sat); 119mg chol; 133mg sodium; 15g total carbs; 2g fiber; 39g protein

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the stew will be. Look for fresh, flavorful meat and vegetables.
  • Brown the meat and vegetables before stewing: This step adds flavor and depth to the stew. Be sure to brown the meat in batches so that it doesn't crowd the pan and steam instead of brown.
  • Use a variety of vegetables: The more vegetables you use, the more flavorful the stew will be. Some good options include potatoes, carrots, celery, onions, and garlic.
  • Season the stew well: Use a combination of salt, pepper, and your favorite herbs and spices to taste. Be sure to taste the stew as it cooks and adjust the seasoning as needed.
  • Simmer the stew for at least an hour: This will allow the flavors to develop and the meat to become tender.
  • Serve the stew with crusty bread or rice: This will help to soak up the delicious sauce.

Conclusion:

Pork and potato stew is a hearty, flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a little planning, you can have a delicious and satisfying stew on the table in no time.

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