On a chilly night, a hearty pork stew with a tomato base is the perfect comfort food. You can prepare this in a slow cooker or a Dutch oven on the stovetop.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 55 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (2 pound) boneless pork shoulder, cut into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons canola oil
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 tablespoon dried chives
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon dried dill weed
- 1 (26 ounce) jar pasta sauce
- 1 (14.5 ounce) can diced tomatoes, undrained
- 3 medium Yukon Gold potatoes, cut into 1-inch pieces
- 2 cups frozen whole kernel corn
- 2 cups quartered fresh button mushrooms
- 1 cup baby carrots, halved lengthwise
Instructions
- Sprinkle pork cubes with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat. Add 1/2 of the pork; cook and stir until browned, about 5 minutes minutes. Remove to a paper towel-lined plate and repeat with remaining pork.
- Add onion, celery, chives, parsley, basil, and dill to the Dutch oven. Cook, stirring occasionally, until onions are tender, 8 to 10 minutes.
- Add pasta sauce, diced tomatoes, potatoes, corn, mushrooms, and carrots. Stir in browned pork and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until meat and vegetables are tender, about 1 1/2 hours.
- You can also cook this in a slow cooker for 8 hours on Low or 4 hours on High.
Nutrition Facts
| Calories | 452 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 6 g |
| Protein | 20 g |
| Saturated Fat | 8 g |
| Sodium | 2035 mg |
| Sugars | 13 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I thought this was okay. The pork was tender, and the stew was thick. Tomato is the predominate flavor. My family didn’t like it.