What’s better than a basic meat and potatoes dinner? A warm, comforting pork and potatoes stew!
This hearty stew takes everyday ingredients and turns them into something that’ll make your whole house smell amazing. It’s the kind of meal that reminds you of Sunday dinners at grandma’s house – the perfect thing to warm you up on a cold day. If you think you’ll have leftovers for tomorrow, you might want to think again.
Ingredient Substitutions
For the pork neck, lean beef chuck or chicken thighs can be used as alternatives. These meats offer similar texture and flavor profiles while accommodating different dietary preferences. Adjust cooking time accordingly, as beef may require longer cooking while chicken cooks faster.
Potatoes can be replaced with sweet potatoes or turnips for a lower-carb option. These root vegetables maintain the stew’s heartiness while adding different nutritional benefits. Cut them slightly larger than the meat to prevent overcooking.
For a vegetarian version, replace the pork with firm tofu or seitan. These protein-rich alternatives absorb flavors well. Press tofu before use and add it later in the cooking process to maintain texture. Increase the vegetable stock and seasonings to compensate for the flavor difference. Mushrooms can also be added for a meaty texture and umami flavor.
| Preparation Time | 15-25 minutes |
| Cooking Time | 90-100 minutes |
| Total Time | 105-125 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 120-130 g
- Fat: 70-80 g
- Carbohydrates: 180-200 g
Ingredients
- 4 small peppers (cored and sliced)
- 1 vegetable stock cube (Knorr brand is my favorite)
- 1.5 lbs pork neck (cut into 2-inch chunks)
- 0.5 tsp sugar
- 1 tsp sweet paprika (I use Hungarian Paprika Co. brand for authentic flavor)
- black pepper (freshly ground for greater aroma)
- vegetable oil (like canola or sunflower oil)
- 3 medium onions (finely chopped)
- 1.5 tbsp flour
- 2.2 lbs potatoes (peeled and quartered)
- 1 large carrot (peeled and sliced into rounds)
- 5.5 cups water
- 1 can whole peeled tomatoes (crushed by hand)
- 0.5 tbsp dried oregano
- 0.5 tbsp dried savory
- 3 garlic cloves (freshly minced for best flavor)
- fresh parsley to garnish
- 2 tsp salt
- 2 bay leaves
Step 1: Prepare the Ingredients
Begin by cutting 1.5 lbs (700g) of pork neck into big chunks, about 2 inches (5 cm) in size.
Next, chop 3 medium onions, 3 garlic cloves, 4 small peppers (or 1-2 big ones), and 1 large carrot into large pieces.
Set these ingredients aside for later use.
Step 2: Sear the Pork
In a Dutch oven, heat a little vegetable oil over high heat.
Once the oil is hot, sear the pork chunks until they are well browned on all sides.
This will help lock in flavor and create a delicious crust.
After searing, remove the pork from the pot and set it aside.
Step 3: Sauté the Vegetables and Add Spices
Using the same pot, reduce the heat to medium and add the chopped vegetables.
Sauté the vegetables until they are softened.
Then, add 1 teaspoon of sweet paprika and 1.5 tablespoons of flour, stirring well to combine everything.
Step 4: Build the Stew
Pour in 1 can (14 oz/400ml) of whole peeled tomatoes, followed by 5.5 cups (1.3 liters) of water.
Add 1 cube of vegetable stock (or substitute with chicken, beef, or pork stock).
Season with 2 teaspoons of salt, black pepper to taste, and 2 bay leaves.
Return the seared pork to the pot and gently stir to combine.
Step 5: Add Potatoes and Herbs
Cut 2.2 lbs (1 kg) of potatoes into chunks of the same size as the pork.
Add these potato chunks to the pot along with half a tablespoon of dried savory and half a tablespoon of dried oregano.
Gently mix all the ingredients and add half a teaspoon of sugar for balance.
Step 6: Cook the Stew
Once the mixture begins to simmer, cover the pot with a lid.
Place the Dutch oven in a preheated oven at 338°F (170°C), without a fan, and cook the stew for 1.5 hours.
This slow cooking process will tenderize the meat and deepen the flavors.
Step 7: Serve and Enjoy
After the cooking time has elapsed, carefully remove the pot from the oven.
Serve the stew hot, garnishing each portion with fresh parsley for a burst of color and freshness.
Enjoy the rich, comforting flavors of your homemade pork stew!
