Dutch Oven Pork Stew recipe

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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

Nutrition Info

451.7 calories
carbohydrate: 35.5 g
cholesterol: 66.6 mg
fat: 26.4 g
fiber: 5.8 g
protein: 19.8 g
saturatedFat: 8 g
servingSize: -
sodium: 2034.6 mg
sugar: 13 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sprinkle pork cubes with salt and pepper.

  2. 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.

  3. Add onion, celery, chives, parsley, basil, and dill to the Dutch oven. Cook, stirring occasionally, until onions are tender, 8 to 10 minutes.

  4. 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.

Recipe Yield

8 servings

Recipe Note

A hearty, tomato-based, pork stew is great comfort food on a cool night. Make this in a Dutch oven on the stovetop or in a slow cooker.

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