Tomato Pork Stew

Lately, we’ve had some really cold weather! It’s starting to warm up now but for a bit there it was pretty brutal, and I know it’s not over yet. The Midwest gets so cold! I am NOT a fan! The good news is, it’s soup season baby! This Tomato Pork Stew was the perfect solution to warm the soul! The flavor you can get from some slowly cooked pork is just unbelievable! This stew was packed with veggies, crispy pork, and tons of tomatoey flavor! It wasn’t too difficult to make either – most of the time needed is to simmer and meld those lovely flavors! My recipe makes a ton, and it was a total winner at the dinner table!

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Where does the idea for a tomato stew come from?

Tomato stew dates back to the 16th century! Long long ago, indigenous communities would simmer herbs, chilies, and wild tomatoes in Mesoamerica! After the Spanish explorers introduced cooking with tomatoes to Europe, the idea to make a tomato-based stew really popped off across the globe! Before this though, most people thought tomatoes were poisonous! By the 19th century, stews with tomato bases were showing up in American cookbooks, canned stewed tomatoes became available, and each region began to take on their own version using this tomato base!

Did you know?

Pork butt is also referred to as Boston butt or pork shoulder – the two terms are typically used interchangeably! The confusion surrounding what to call this cut of meat is valid, because “pork butt” actually comes from the pig’s shoulder, not the backside at all! The term “Boston butt” came from colonial New England where the pork shoulders were stuffed into barrels called “butts” for shipping and storing!

This cut is heavily marbled with fat, which makes it perfect for roasts, carnitas, stews, and barbecue because slow cooking creates the most juicy, tender meat ever! It’s perfect for shredding and enjoying in a variety of ways!

What ingredients do I need to make Tomato Pork Stew?

For the pork:

Pork Butt (Shoulder)
Salt
Paprika
Dried Oregano
Black Pepper
Olive Oil

For the stew:

Carrots
Mushrooms
Green Beans
Little Potatoes
Onion
Garlic
Beef Broth
Crushed Tomato
Diced Tomato
Tomato Sauce
Tomato Paste
Butter
Thyme
Bay Leaf
Salt
Paprika
Crushed Red Pepper
Black Pepper
Garlic Powder
Onion Powder
Italian Seasoning

For serving:

Parsley
Parmesan
Crispy Bread

What equipment do I need?

• Cutting Board
• Chef Knife
• Measuring Cups and Spoons
• Stockpot
• Cast Iron Skillet
• Cheese Grater
• Serving Spoon
• Mixing Bowl

How do I make it?

To get started on this stew, first you’ll want to wash and prep all of your veggies. Dice the onion, mince the garlic, and halve the baby potatoes. Trim the ends off of the green beans and cut those in half. Slice the mushrooms, then peel and slice the carrots into coins.

To prep the pork:

Next, you’ll want to get your pork all set for cooking! Cut the fat off of it and chop it up into bite-sized pieces. I had a massive roast, she was 7 lbs! By the time I cut the fat off, there was about 5 lbs left. I do like to leave a little bit on there, because I think it’s really important for flavor!

Once it’s all chopped up, add it to a large mixing bowl with all of the spices for the pork butt and mix thoroughly with your hands. Set aside until ready to use.

In a cast iron skillet, heat some of the oil on medium-high heat and start searing and browning that pork. You want the pan to be hot, like almost smoking. This gives us that lovely crispy crust!

Stir occasionally and cook the pork for a few minutes, working in batches and adding oil as needed, until all the pork has been browned. Move to a large bowl, cover with foil, and set aside until ready to incorporate it into the stew.

To make the stew:

In a stockpot, melt butter on medium heat. Sauté the onion and carrots for a few minutes, stirring occasionally.

Add the garlic and cook until fragrant. Next add in the broth, the pork with its juices, the rest of the spices, bay leaf and herbs, and all of the veggies besides the mushrooms, green beans, and the garnishes.

Bring to a simmer, then cover and cook on low for an hour, stirring occasionally. Add the mushrooms in the last 20 minutes and the green beans in the last 10 minutes.

Remove from heat, then remove the bay leaf and thyme sprigs.

Serve Tomato Pork Stew immediately with crusty bread, parmesan, and parsley. Enjoy!

Tips:

• This stew will keep for 3-5 days if stored in the refrigerator in an airtight container. This can also be frozen for up to 3 months! This recipe makes a TON, so you’ll probably have some to freeze!
• Feel free to tailor the veggies to your liking, swapping whatever ingredients out for your favs. You could add some frozen corn or peas too!
• You don’t have to use little potatoes, but I liked not having to wash them and being able to just cut them in half. You could use whatever type of potato you want and either peel them or don’t – then cut them into bite-sized pieces! I think even a sweet potato would work beautifully!
• Pro Tip: You can also buy sliced mushrooms to save time!

Do you love cooking pork shoulder to tender perfection, too? Check these out!

• Chili Verde
• Smoked Pulled Pork
• Pulled Pork Carnitas