Quick Pork Stew with Tomatoes

Growing up, my mom’s pork stew was always made the same way – with potatoes, carrots, and not much else. It was fine, but pretty basic. I remember the first time I had dinner at my friend’s house and her mom served pork stew with tomatoes. The rich broth and tender meat were so different from what I was used to.

Now I know the secret is in those tomatoes. They break down slowly as the stew simmers, making the sauce thick and giving it a slightly sweet taste that goes perfectly with pork. It’s become my go-to recipe when I want something warm and filling that doesn’t take much effort to put together.

Which Kind of Pork Should I Use?

For a hearty stew like this, you’ll want to look for well-marbled pork cuts that can handle long cooking times without drying out. While the recipe calls for pork chops, you could also use pork shoulder (also known as Boston butt) or pork butt, which are actually better suited for stewing. These cuts have more fat running through them, which slowly melts during cooking to keep the meat tender and add flavor to your stew. If you’re sticking with pork chops, choose ones that are at least 1-inch thick and have some fat marbling – avoid the super lean cuts as they can become tough and dry. Before cooking, cut your pork into roughly 1-inch cubes, trimming away any excess fat but leaving some for flavor.

Options for Substitutions

This pork stew recipe is pretty forgiving and allows for several ingredient swaps:

• Pork chop: While pork chop is great here, you can use pork shoulder, pork butt, or even chicken thighs. Just keep the cooking time shorter if using chicken.
• Fresh tomatoes: No fresh tomatoes? No worries! Just add an extra half can of crushed tomatoes instead. You can also use 4 Roma tomatoes or 2 cups of cherry tomatoes.
• Italian herbs: If you don’t have an Italian herb blend, mix equal parts dried basil, oregano, and thyme. Fresh herbs work too – just double the amount.
• Chicken broth: Vegetable broth works just fine here, or you can use water with chicken bouillon cubes. For each cup of broth, use 1 cube with 1 cup water.
• Worcestershire sauce: You can replace this with soy sauce or a mix of soy sauce and apple cider vinegar (1:1 ratio) to get that same savory kick.
• Fresh parsley: Fresh cilantro or basil make good alternatives, or you can skip the fresh herbs altogether – the stew will still taste great!

Watch Out for These Mistakes While Cooking

The biggest mistake when making pork stew is rushing the browning process – taking time to sear the meat in batches until it’s deeply golden creates a rich flavor base and prevents the pork from becoming tough and chewy. Adding all the liquid too quickly after browning can prevent the meat from developing its full flavor potential, so make sure to let the onions and garlic cook for a few minutes after the meat is done to build up those tasty brown bits on the bottom of the pot. Another common error is cooking the vegetables for too long – add the potatoes and carrots during the last 30-45 minutes of cooking, or they’ll turn mushy and fall apart. For the most flavorful results, resist the urge to stir the stew too often while it simmers, as this can break down the meat and vegetables – instead, give it a gentle stir every 20-30 minutes just to make sure nothing is sticking to the bottom.

What to Serve With Pork Stew?

This hearty pork stew practically begs for a good piece of crusty bread or warm dinner rolls to soak up all that flavorful tomato sauce! Since the stew already has potatoes and veggies, you might want to keep the sides simple – I love serving it with a basic green salad dressed with olive oil and lemon juice. For extra comfort on cold nights, try spooning the stew over fluffy white rice, egg noodles, or creamy mashed potatoes. If you’re feeding a crowd, some roasted garlic bread on the side never disappoints and helps clean up every last bit of sauce from the bowl.

Storage Instructions

Keep Fresh: This hearty pork stew tastes even better the next day! Put it in an airtight container and keep it in the fridge for up to 4 days. The flavors will continue to develop, making each serving more delicious than the last.

Freeze: This stew is perfect for batch cooking! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. Just remember to leave a little space at the top of your container since liquids expand when frozen.

Warm Up: When you’re ready to enjoy your stew again, thaw it overnight in the fridge if frozen. Then warm it up slowly on the stovetop over medium-low heat, stirring occasionally. You can add a splash of broth if it seems too thick. For smaller portions, the microwave works well too – just heat in 1-minute intervals, stirring between each.

Preparation Time	15-25 minutes
Cooking Time	30-60 minutes
Total Time	45-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 150-170 g
• Fat: 70-80 g
• Carbohydrates: 120-140 g

Ingredients

• salt, to taste
• fresh parsley (chopped, for garnish)
• 1 potato (peeled and diced into 1/2-inch cubes)
• 1 carrot (peeled and finely diced)
• 1 yellow onion (finely chopped, about 1/4-inch pieces)
• 5 garlic cloves (freshly minced for best flavor)
• 2 tsp Italian herbs
• 4 tbsp ketchup
• 1 stalk celery (trimmed and finely diced)
• 2 bay leaves
• 2 tomatoes (ripe, diced)
• 1 tbsp cooking oil (like olive oil or canola)
• 2 tsp paprika
• 4 cups chicken broth
• 2 tbsp Worcestershire sauce
• 1 can crushed tomatoes (I use Muir Glen for best flavor)
• ground black pepper, to taste
• 1 tsp chili powder
• 2 lb pork chop (boneless, cut into 1-inch pieces)

Step 1: Prepare Ingredients

Start by cutting the 2-pound pork chop into 1 1/2-inch pieces.

Next, cut one potato and one carrot into small cubes, and cut one stalk of celery into small pieces.

Roughly chop one yellow onion and two tomatoes.

Finely chop five cloves of garlic to have them ready for cooking.

Step 2: Fry the Pork and Onion

In a large frying pan over medium-high heat, add 1 tablespoon of oil.

Once heated, add the pork pieces and fry them until they are golden brown all over.

Lower the heat to medium, add the chopped onions to the pan and fry for about 3 minutes, or until the onions become translucent.

Step 3: Add Garlic and Vegetables

Add the finely chopped garlic to the pan with the pork and onions, and fry for another minute, taking care not to burn the garlic.

Then, add the prepared vegetables (potato, carrot, celery).

Stir in 2 teaspoons of Italian seasoning, 2 tablespoons of Worcestershire sauce, 4 tablespoons of ketchup, 2 teaspoons of paprika, and 1 teaspoon of chili powder, mixing well to coat the ingredients evenly.

Step 4: Incorporate Tomatoes and Stock

Add the chopped tomatoes, one can of crushed tomatoes, and 4 cups of chicken stock into the pan.

Season with salt and ground black pepper to taste.

Add 2 bay leaves into the mix as well.

Stir everything together and bring the mixture to a boil over medium-high heat.

Step 5: Simmer the Stew

Once boiling, reduce the heat to medium and let the stew simmer for at least 30 minutes.

Stir occasionally to ensure even cooking and prevent sticking.

The flavors will meld together during this time, enriching the broth with the combined tastes of the ingredients.

Step 6: Garnish and Serve

Before serving, garnish the stew with freshly chopped parsley to add an aromatic touch.

Serve the hearty pork stew hot, alongside white rice if desired, for a complete and satisfying meal.