Hearty Pork Stew is loaded with chunks of meat and vegetables.

Hearty Pork Stew Recipe

 

Hearty Pork Stew takes an inexpensive Boston butt roast and turns it into a robust meal in a bowl, fortified with a satisfying array of vegetables. It is a great way to stretch your meat budget while bringing smiles to the family’s taste buds. The instructions are explicitly designed so that even a beginning cook will be successful with this frugal, yet delicious meal.

Hearty Pork Stew Recipe

1 (3 pounds) boneless Boston butt pork roast (substitute any boneless pork roast)
1/2 cup all-purpose flour
1 teaspoon table salt, or to taste
Pepper to taste
2 Tablespoons olive oil (substitute coconut oil or vegetable oil)
1 Tablespoon Hungarian sweet paprika
1 Tablespoon dried oregano
2 teaspoons fennel seeds
1/2 teaspoon red pepper flakes or to taste, optional
6 cups (1-1/2 quarts) strong chicken broth, divided use
1 small can (8 ounces or 1 cup) tomato or marinara sauce
2 Tablespoons Worcestershire sauce
1 large sweet onion
8 small (each about 3 inches long) red potatoes or Yukon Golds (not fingerlings – See Notes)
3 large carrots
4 large garlic cloves
4 Roma tomatoes
1 medium green bell pepper (sweet capsicum)
2 cups frozen broccoli florets, thawed but not cooked

Trim any fat from the pork roast. Cut the meat into 1-1/2 to 2-inch chunks. Whisk the salt and pepper into the flour. Toss the pork chunks in the seasoned flour.

Place a large 6-quart pot or Dutch oven over medium-high heat. When hot, add the olive oil and swirl to coat the bottom of the pot. Brown the pork in batches. Take care not to crowd the pan or the pork will boil instead of brown.

Return all of the browned pork to the pot, along with any accumulated juices. Stir in the paprika, oregano, fennel seeds, and red pepper flakes until well-combined. Stir in 3 cups of the chicken broth, tomato sauce, and Worcestershire sauce. Return to a boil, lower heat, and simmer uncovered for 20 minutes over medium heat, stirring occasionally.

You Might Also Like: Italian Sausage Soup Recipe

While the pork is simmering, cut the peeled onion in half from stem end to root bottom, then slice into wedges about 1-inch thick. Peel the potatoes and cut them in half across the diameter into 1-1/2-inch chunks. Peel the carrots and slice into 2- to 3-inch logs, then slice them in half lengthwise. (If they are very thick, cut the thicker stem ends into fourths.) Peel the garlic cloves and cut each in half. The onions, potatoes, carrots, and garlic may be stored together in one large bowl until ready to use since they are added at the same time.

Cut each Roma tomato 8 or 12 chunks, depending upon size, and place in a separate bowl or container. Cut the green bell pepper in half. Remove the core, membranes, and seeds. Cut into 2-inch chunks and add to the tomatoes.

Once the pork has simmered for 20 minutes, add the onions, potatoes, carrots, garlic, and remaining 3 cups of chicken broth to the pork. Return to a boil and continue to simmer for 15 to 20 minutes, or until the carrots just begin to soften. (Timing will depend upon the thickness of the carrots.) Lastly, stir in the tomatoes, bell peppers, and broccoli. Simmer another 5 minutes until the bell pepper softens. Taste and add salt, if needed.

Serve Hearty Pork Stew with artisan bread or rolls for a meal in a bowl.

Yield: 6 to 8 servings

Notes:
• You may substitute larger red or Yukon Gold potatoes. Cut them into approximately 1-1/2-inch chunks. Russets and Idahos (baking potatoes) are not recommended as they tend to disintegrate in soups and stews.

More Soup and Stew Recipes

Hearty Pork Stew Recipe was last modified: by
Print Friendly, PDF & Email
Summary
recipe image
Recipe Name
Hearty Pork Stew Recipe
Published On
Preparation Time
Cook Time
Total Time
Average Rating
51star1star1star1star1star Based on 5 Review(s)

Comments are closed.