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7 Comments This delicious pork stew with tomatoes is easy to make and just requires some time in the slowcooker, instant pot or your Dutch oven. It will work in all those appliances. I love using my slow cooker for all kind of stew recipes and this is no exception. It’s perfect and delicious comfort food.
Pork stew with tomatoes
First of all you have to choose cut of meat that will work well. We used pork cheeks but pork shoulder would work really well too. You want the cut of pork that is a bit tougher than your average pork chops or pork tenderloin. It’s a pork stew recipe so if you don’t know which cut of meat you need for that ask your butcher. The tricky thing with meat is that names vary around the world. But I think pork shoulder or pork cheeks are pretty universal. Or check what you can get in the grocery store. It’s usually the cheaper cuts of meat you need.
This delicious pork stew with tomatoes is easy to make and just requires some time in the slowcooker, instant pot or your Dutch oven. It will work in all those appliances. I love using my slow cooker for all kind of stew recipes and this is no exception. It’s perfect and delicious comfort food.
I made this recipe in a Dutch oven but you can absolute use your slow cooker or instant pot to recreate the recipe.
What do you need to make the pork stew
Apart from the meat you need of course some other ingredients as well to make this a tasty and hearty dish.
- onion
- can of tomatoes
- black pepper
- tomato paste
- bay leaves
- chicken broth
- butter
- fresh tomatoes
- cinnamon sticks
- 1 leek, cut into pieces
- fresh thyme
- salt
- jalapeno or another hot pepper
You start by placing your large Dutch oven or another large pot on the stove on medium-high heat. Melt the butter, add a little bit of vegetable oil and add the pork cubes. Brown them on all sides and add the onion and leeks to the pan. Briefly sauté the onion and the garlic before adding all the other ingredients to the pan as well.
Place the lid on the pan and bring to the boil. Once it’s boiling turn down the heat and let it simmer for around 1,5 hour. At that point you can add the broccoli or bimi and cook in the pan for another half hour or until the vegetables are cooked and the meat is fall apart tender.
Cooking time
The cooking time will vary depending on what cut of meat you’re using and the size of the pork cubes. In general I find my stew is done within a total of 2 hours, but I always check if the meat is tender enough before taking it of the heat. So make sure to check.
Variations and additions
Adding a splash of white wine would also be a good addition to this dish. I use fresh ripe tomatoes but you can use tomato sauce if there are no tomatoes available. Another good addition to the dish would be some yellow bell peppers (or any other kind of color would work too)
I love adding sweet potatoes to the dish as well. They tend to fall apart and naturally thicken the sauce as well. And the combination with the tender pork is delicious.
Adding some chili powder or red chili flakes will give it a bit of a kick and fresh parsley over the top is always a good idea. I like serving this with either rice or cauliflower rice. The latter is my preference as it adds additional veggies as well.
More pork recipes
Pork stew with tomatoes
Ingredients
- 750 gr pork shoulder or pork cheeks
- 1 tbsp oil
- 20 g butter
- 1 onion cut in quarters
- 2 cloves garlic
- 1 leek cut in pieces
- 1 can tomatoes
- 3 fresh tomatoes cut in quarters
- 1 chili pepper hot pepper, sliced finely
- 2 cinnamon sticks
- 2 bay leaves
- 750 ml chicken stock or more if needed
- 1 slice white bread
- 200 gr bimi or broccoli in florets
- salt
- pepper
- a few sprigs of thyme
- little bit of cornflour to thicken the sauce
Instructions
- Cut the pork into smaller cubes. Heat the butter in a Dutch oven and brown the meat on all sides before adding the rest of the ingredients. Add the onions, garlic, leeks, chili, cinnamon sticks, bay leaves, thyme, tomatoes and can of tomatoes and add stock until the meat is just covered with liquid. Place the slice of bread on top. This will already thicken the sauce a bit.
- Bring to the boil and leave to simmer for about 1,5 hrs. Check how far your meat is and once almost done ad the bimi or broccoli and cook in the liquid for the remaining half hour until the meat is tender and the bimi is cooked.
- Additionally you can add some corn flour to thicken it even more. Serve with rice or potatoes.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
A delightful variation on a theme! Love the idea of using a cinnamon stick! Yes, our winter is approaching as the calendar tells us [Easter at above 24-25 C is not really autumn 🙂 !] but to me the seasons somehow never seem to make a difference. I still eat salads every day thru’ winter and am quite likely to make a lovely pork stew like this during warm weather! Funny . . . peculiar I suppose 😉 !!
hello Simone!
This dish looks extremely appealing to me and I will most probably make it in the upcoming days. What is the nane of the pork cut you used in Dutch? Did you use schouder?
Thanks!
Right up my alley, especially now that it’s snowing again.
Bookmarked it.
Same here simone … I want my body to stop craving stews and soups and start with the spring/summer cravings. Loving the flavors in this stew!
Winter will soon be upon us and I’ve been collecting recipes all summer from you northerners. This is going to be one of the first I try!
I don’t think I would ever get sick of looking at dishes like this, I’m hungry just looking at the photos – I can only imagine how great it smells and tastes!
A great idea and recipe! That stew must taste really good.
Cheers,
Rosa