Tomato Pork Stew
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!
Equipment
Ingredients
For the pork:
- 7 lb Pork Butt (shoulder) fat trimmed, cut into bite-sized pieces
- 1 ½ tsp Salt
- 1 tsp Paprika
- 1 tsp Dried Oregano
- ½ tsp Black Pepper
- 4 tbsp Olive Oil for frying
For the stew:
- 1 lb Little Potatoes halved
- 5 Garlic Cloves minced
- 2 Medium Carrots peeled and sliced into coins
- 1 Yellow Onion diced
- 1 ½ cups Green Beans ends trimmed, sliced in half
- 8 oz White Mushrooms sliced
- 4 cups Beef Broth
- 1 - 28 oz Can Crushed Tomato
- 1 - 14.5 oz Can Diced Tomato
- 1 - 8 oz Can Tomato Sauce
- 1 - 8 oz Can Tomato Paste
- 2 tbsp Butter
- 5 Thyme Sprigs
- 1 Bay Leaf
- 1 tbsp Paprika
- 2 tsp Salt
- 1 tsp Italian Seasoning
- ¾ tsp Crushed Red Pepper
- ¾ tsp Black Pepper
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
For serving:
- Parsley
- Parmesan
- Crispy Bread
Instructions
To prep the pork:
- To prep the pork for cooking, first cut the fat off of it and chop it up into bite-sized pieces. I leave a little bit of the fat on there for flavor, but it's your choice!
- 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 1 tbsp of 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!
- Cook the pork for 3-4 minutes, stirring occasionally and working in batches. Add 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 5-6 minutes, stirring occasionally. Add the garlic and cook until fragrant, 1 minute.
- 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!
Nutrition
Serving: 1.5cupsCalories: 667kcalCarbohydrates: 35gProtein: 58gFat: 23gSaturated Fat: 12gCholesterol: 190mgSodium: 750mgPotassium: 780mgFiber: 6gSugar: 13gVitamin A: 5500IUVitamin C: 25mgCalcium: 40mgIron: 2mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
