What Makes This Recipe So Good
This delicious pork stew is jam-packed with flavor. It’s hearty, so comforting, filling without being heavy, and simply wonderful. The pork is cooked with vegetables, and seasoned with fragrant fresh herbs, until super juicy and fall-apart tender. So, so good and satisfying!It’s a one-pot meal. Less mess and easy clean-up, sign me up! And it’s seriously so easy to put together. Besides a little chopping, it’s a pretty off hand recipe. You’ll just let the flavors and texture develop when the pork and veggie filled stew simmers on the stove-top. While the pork stew is perfect on its own, you can also serve it with cornbread or on top of simple rice, noodles, quinoa, mashed potatoes, or even cauliflower rice for a lower carb option.
Chef’s Tips
Pork shoulders usually comes with a fat layer on top. Because this isn’t a slow cooker recipe where the fat had time to almost fully render, you’ll definitely want to make sure the pork is trimmed off all visible fat. To do so, use a sharp knife to get between the fat cap and the meat, and carefully remove as much of the fat as possible. Or even easier, ask your butcher to do it for you. A heavy bottomed pot, such as a cast-iron Dutch oven, is the best choice to cook stew, as it not only retains heat evenly really well, it also helps prevent the food from burning quickly. When searing the pork shoulder, try not to overcrowd the pot. In order to get that beautiful sear on all sides of the pork pieces, you might need to do it in two batches if the pot you’re using in on the smaller side. One more thing to remember for a perfect sear, make sure the oil is hot before starting. Pork stew leftovers store and reheat really well. Place any leftover in an airtight container refrigerated for 3 to 4 days, or freeze in a freezer-safe container for several months. Reheating leftovers in the microwave is completely fine, but for even better results, I’d recommend reheating them on the stove-top until fully warmed thru.
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