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Warm & Hearty Pork Stew - 31 recipes

From the exotic flavors of smoky Spanish spices to the bright and bold flavors of Asian-influenced pork stews, we have composed our favorite recipes from the traditional to the bold, so cuddle up with a hearty bowl of pork stew.

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Top Recipe

By á-3664

Rate this recipe 4.5/5 (8 Votes)
Orange Cranberry Pork Stew 1 Picture
Details

Servings 4
Preparation time 25
Cooking time 130

  • 1 medium orange
  • 1 1/2 teaspoons dark sesame oil
  • 1 pound boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces
  • 1/4 teaspoon kosher salt
  • 1/2 cup onion, coarsely chopped
  • 5 garlic cloves, chopped
  • 1 cup unsalted chicken stock (such as Swanson)
  • 1 tablespoon dark brown sugar
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sambal oelek (ground fresh chile paste)
  • 1 cup fresh cranberries
  • 4 cups hot cooked long-grain white rice
  • 2 tablespoons green onions, diagonally sliced

See this recipe

This is a flavorful and tender pork stew, made colorful with the addition of fresh cranberries

Top rated Pork Stew recipes

By

Intriguing flavors like tamarind, pineapple and chili are the alluring base of this tasty and exotic pork stew reci...

  • 1/2 cup boiling water
  • 1 dried ancho chili peppers
  • 2 Tablespoons Country Crock® Spread, divided
  • 3 pounds boneless pork shoulder, cut into stew cubes, divided
  • 1 large onion, chopped
  • 1 teaspoon cumin seed
  • 2 cloves garlic, finely chopped
  • 2 cups tamarind nectar
  • 1 (6 ounce) can pineapple juice
  • 2 Knorr® Chicken flavored Bouillon Cubes
  • Cilantro, chopped (Optional, for garnish)
4.5/5 (10 Votes)

By

Filipino White Bean and Pork Stew is a heartwarming, rainy-day stew

  • 1 1 1 can (14-15 oz.) of cooked white beans, e.g. great northern or cannelloni
  • 1 1 2 lb cooked pork (e.g. 2 smoked ham hocks, ham and hambone, roasted pork)
  • 1 1 1 qt broth, chicken or vegetable
  • 2 2 2 cloves garlic, peeled and diced
  • 1 1 1 medium onion, medium chop and preferably pre-sautéed in a little olive oil
  • 1 1 stalk of celery, small diced
  • 1 1 1 can (14-15 oz.) diced tomatoes (use fresh if preferred)
  • 2 2 2 cups chopped greens, e.g. kale, mustard greens, napa cabbage.
  • 2 2 2 bay leaves
  • 2 2 strips diced bacon, medium well cooked
  • 2 2 T patis
4.8/5 (4 Votes)

By

Classic pork stew fixings simmer all day in the slow cooker, filling the house with comforting smells

  • 1 pound fingerling potatoes
  • 3 carrots, cut into 2-inch chunks
  • 2 stalks celery, cut into 2-inch chunks
  • 3 cloves garlic, smashed
  • 1 2-inch piece ginger, peeled and grated
  • 1/3 cup all-purpose flour, divided
  • Kosher salt
  • Black pepper, freshly ground
  • 3 bay leaves
  • 1 bone-in pork shoulder or pork sirloin roast (2 to 2 1/2 pounds)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground allspice
  • 2 cups water
  • 1 (14-ounce) can diced tomatoes
4/5 (1 Votes)

By

Fresh fennel adds a distinctive flavor to this savory pork stew

  • STEW:
  • 4 tablespoons olive oil, divided
  • 3 pounds boneless blade (shoulder) pork roast, cut into 1 1/2-inch chunks
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 head fennel, cored and cut into 1/2-inch pieces
  • 1 large yellow onion, chopped
  • 1 large red bell pepper, seeded and cut into 1/2-inch pieces
  • 6 cloves garlic, minced
  • 1/2 cup dry sherry or apple juice
  • 6 cups water
  • SAFFRON RICE:
  • 2 cups long-grain white rice
  • 4 cups water
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon crushed saffron threads
  • Fresh cilantro, chopped, for garnish
4.5/5 (11 Votes)

By

A rich and hearty chicken and lentil stew made in just 30 minutes using your pressure cooker

  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 8 ounces slab bacon or pancetta, cut into 1/2-inch lardons
  • 1 medium onion, diced (about 1 cup)
  • 2 medium carrots, peeled and roughly chopped
  • 8 ounces dried French lentils, such as Le Puy
  • 12 sprigs parsley, leaves roughly chopped, stems tied together with a piece of kitchen twine
  • 2 bay leaves
  • 2 1/2 pounds bone-in, skin-on chicken pieces (a mix of thighs and drumsticks for best texture, though breasts will work as well)
  • 1 quart homemade or store-bought low-sodium chicken stock
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons sherry vinegar, plus more to taste
5/5 (2 Votes)

By

Butcher-chef Tia Harrison finds making stew a versatile way to use cuts like pork shoulder, shanks and belly

  • 1/4 cup vegetable oil
  • 4 1/2 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
  • Salt and freshly ground pepper
  • 2 large white onions, cut into 1/2-inch pieces
  • 8 garlic cloves, smashed
  • 1 pound carrots, cut crosswise into 2-inch lengths
  • 3 ancho chiles, seeded and cut into very thin strips with scissors
  • 3 bay leaves
  • Pinch of ground cloves
  • 1/4 cup fresh lime juice
  • 6 cups chicken stock
  • 6 plum tomatoes, quartered lengthwise
  • 2 tablespoons chopped cilantro
  • Steamed white rice and sliced jalapeños, for serving
4.9/5 (8 Votes)

By

Crockpot pork dish adapted from Family Circle magazine

  • Ingredients
  • 1 teaspoon each dried sage and rosemary
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2- 1/2 pounds tied boneless pork loin
  • 4 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 1 cup white wine
  • 2 cans (14.5 ounces each) cannellini beans
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, drained
  • 1/4 cup chopped fresh sage
  • 1 teaspoon chopped fresh rosemary
  • 1/4 cup parsley leaves
  • 2 tablespoons toasted pine nuts
4.7/5 (19 Votes)

By

Serve stew over Apple-Potato Mash (recipe below)

  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 1-1/2 pound pork tenderloin, trimmed, cut into 2" pieces, dried with paper towels, seasoned with salt and black pepper
  • 8 ounce cremini mushrooms, quartered
  • 1/2 cup sliced leeks or shallots
  • 1/2 cup diced carrot (1 carrot)
  • 2 Tablespoons all-purpose flour
  • 1/4 cup dry sherry or white wine
  • 3/4 cup apple cider or juice
  • 3/4 cup low-sodium chicken broth
  • 1 Tablespoon minced fresh thyme
  • Salt and black pepper to taste
  • Diced Granny Smith apple
  • Fresh thyme sprigs
4.7/5 (14 Votes)

By

Combine all ingredients except garnish in a large pot

  • 16-oz. can pinto beans, drained and rinsed
  • 3 lbs. cooked pork roast, shredded
  • 5 c. water
  • 4-oz. can chopped green chiles
  • 1/2 c. onion, chopped
  • 2 cloves garlic, minced
  • 2 T. chili powder
  • 1 T. ground cumin
  • 1 T. salt
  • 1 t. dried oregano
  • Garnish: corn chips, sour cream, shredded Cheddar cheese, chopped tomatoes, shredded lettuce
4.8/5 (5 Votes)

By

Place oil in large saucepan and saute onion and garlic over medium heat for 2 – 3 minutes; Cube meat, sprinkle wi...

  • 2 lbs lean beef or pork (I always use pork)
  • 2 T. olive oil
  • 3 medium potatoes, peeled and diced
  • 1/2 onion, diced
  • 2 (or 3) garlic cloves, minced (use fresh)
  • salt to taste
  • 6 – 8 Hatch green chiles, chopped (or 1/2 cup)*
  • Warm flour tortillas
4.8/5 (5 Votes)

By

Great tasting stew served on mashed potatoes

  • 1 T olive oil
  • 1 T unsalted butter
  • 1 1/2 lb pork tenderloin, trimmed, cut into 2 inch pieces, dried with paper towels, and seasoned with salt and pepper.
  • 8 oz cremini mushrooms, quartered
  • 1/2 c sliced leeks or shallots
  • 1/2 c diced carrot
  • 2 T flour
  • 1/2 c dry sherry or white wine
  • 3/4 c apple cider or juice
  • 3/4 c chicken broth
  • 1 T minced fresh thyme
  • salt and pepper to taste
4.8/5 (5 Votes)

By

Cold weather comfort in a bowl

  • 4 pounds Boneless Pork Ribs
  • 1 cup Flour
  • 2-3 tablespoons Vegetable Oil
  • Salt and Pepper, about a teaspoon each
  • 1 32 ounce jar Steinfeld's Home Style Sauerkraut, undrained (or equal amount of brand available in your area)
  • 3 Apples, peeled and cubed
  • 1 20 ounce can Crushed Pineapple, undrained
  • 1 medium Onion, peeled and sliced
  • 3-5 cloves Garlic, minced
  • 1 tablespoon Caraway Seed
  • 2-3 Bay Leaves
  • Salt and pepper to taste
4.7/5 (6 Votes)

By

In a 3-qt. slow cooker, combine the first ten ingredients

  • 1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 1-1/2 inch cubes
  • 2 medium parsnips, peeled and sliced
  • 1 small sweet red pepper, thinly sliced
  • 1 cup chicken broth
  • 1/4 cup reduced-sodium teriyaki sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup creamy peanut butter
  • Hot cooked rice
  • 2 green onions, chopped
  • 2 tablespoons chopped dry roasted peanuts
4.7/5 (6 Votes)

By

haven't tried this yet

  • 1 1/2 pounds boneless pork shoulder roast
  • 1 tablespoon olive oil
  • 1 14 1/2ounce can diced tomatoes, undrained
  • 1 14 ounce can beef broth
  • 1 large onion, cut into thin wedges
  • 1 cup sliced carrots (2 medium)
  • 1/2 cup sliced celery (1 stalk)
  • 1/2 cup dry white wine
  • 1 tablespoon quick-cooking tapioca, crushed
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 cups hot cooked orzo pasta (rosamarina) or rice
  • Gremolata
4.6/5 (5 Votes)

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