Hearty Pork Shoulder Stew

Ingredients

• 2.5 lb Pork shoulder (Cut into 1-inch cubes)
• 2 tbsp Olive oil (For marinating pork)
• 1.5 tsp Salt (Plus more to taste)
• 2 tsp Garlic powder (Use 1-2 tsp to taste)
• 2 tbsp Red paprika (Sweet or smoked)
• 1 tsp Black pepper (Generous amount, freshly ground preferred)
• 3 large Onions (Thinly sliced)
• 2 tbsp Pork lard (For sautéing onions; substitute with vegetable oil if preferred)
• 4 cloves Garlic (Finely chopped)
• 2 tbsp Soy sauce
• 2 tbsp Tomato puree
• 0.5 cup Dry white wine
• 1.5 cup Beef or chicken stock
• 2 sprigs Rosemary (Fresh preferred)
• 1 cup Green beans (Trimmed and cut into 1-inch pieces)
• 1 large Yellow bell pepper (Cut into bite-sized pieces)
• 1 cup Cherry tomatoes (Halved)
• 2 medium Carrots (Peeled and sliced)
• 3 medium Potatoes (Peeled and cut into chunks)
• 2 tbsp All-purpose flour (For thickening)
• 0.25 cup Water (For mixing with flour)
• 1 loaf Fresh bread (For serving, optional)
• 0.25 cup Parsley (Chopped, for garnish)
• 0.5 medium Red onion (Thinly sliced, for garnish)

Instructions

1. Prepare the pork shoulder

   Cut pork shoulder into 1-inch cubes. Place in a large mixing bowl.

   Time: PT10M

2. Marinate the pork

   Add olive oil, salt, garlic powder, paprika, and black pepper to the pork. Mix thoroughly with your hands to coat. Let marinate while preparing vegetables.

   Time: PT5M

3. Slice onions

   Peel and thinly slice 3 large onions.

   Time: PT5M

4. Sauté onions

   Heat pork lard (or vegetable oil) in a large pot over high heat. Add sliced onions and sauté, stirring frequently, until lightly browned.

   Time: PT8M

   Temperature: High heat

5. Chop garlic

   While onions are cooking, finely chop 3-4 cloves of garlic.

   Time: PT2M

6. Add garlic to onions

   Add chopped garlic to the browned onions. Sauté for 2-3 minutes on high heat.

   Time: PT3M

   Temperature: High heat

7. Add soy sauce and tomato puree

   Add soy sauce and tomato puree to the onions and garlic. Mix well and sauté for 2-3 minutes.

   Time: PT3M

   Temperature: Medium-high heat

8. Add marinated pork

   Add the marinated pork cubes to the pot. Mix thoroughly to combine with the onion mixture.

   Time: PT3M

   Temperature: Medium-high heat

9. Deglaze with wine

   Pour in the white wine. Let it cook for 2-3 minutes uncovered to allow alcohol to evaporate.

   Time: PT3M

   Temperature: Medium-high heat

10. Braise pork

    Cover the pot, reduce heat to low-medium, and braise pork for 20 minutes, stirring occasionally.

    Time: PT20M

    Temperature: Low-medium heat

11. Add stock and rosemary

    Once most liquids have evaporated, add beef or chicken stock and rosemary sprigs.

    Time: PT2M

12. Prepare and add vegetables

    Trim and cut green beans, bell pepper, cherry tomatoes, carrots, and potatoes. Add all vegetables to the pot, mix well, cover, and simmer on low for 35 minutes or until pork is tender and vegetables are cooked.

    Time: PT35M

    Temperature: Low heat

13. Thicken the stew

    Mix flour with water in a small bowl to make a slurry. Gradually add to the stew while stirring to avoid lumps. Add in batches until desired thickness is reached.

    Time: PT3M

    Temperature: Low heat

14. Final seasoning and garnish

    Taste and adjust salt if needed. Stir to combine. Serve hot, garnished with chopped parsley and sliced red onion. Offer fresh bread on the side.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

32g

Carbohydrates

38g

Fat

26g

Fiber

6g

Ingredient Substitutions

• Instead of Pork shoulder: Pork butt, Beef chuck
• Instead of Olive oil: Vegetable oil, Sunflower oil
• Instead of Garlic powder: Fresh garlic (increase amount)
• Instead of Red paprika: Hot paprika (for heat), Chili powder (for a different flavor)
• Instead of Onions: Shallots (use more)
• Instead of Pork lard: Vegetable oil, Butter
• Instead of Garlic: Pre-minced garlic
• Instead of Soy sauce: Tamari, Coconut aminos
• Instead of Tomato puree: Tomato paste (use less), Crushed tomatoes (cook longer to thicken)
• Instead of Dry white wine: Chicken stock, Apple juice (for sweetness)
• Instead of Beef or chicken stock: Vegetable stock, Water with bouillon
• Instead of Rosemary: Thyme, Dried rosemary (use less)
• Instead of Green beans: Frozen green beans
• Instead of Yellow bell pepper: Red or orange bell pepper
• Instead of Cherry tomatoes: Diced regular tomatoes
• Instead of Potatoes: Yukon gold, russet, or red potatoes
• Instead of All-purpose flour: Cornstarch (use less), Arrowroot
• Instead of Fresh bread: Rice, Mashed potatoes
• Instead of Parsley: Chives, Green onion

Equipment Needed

• Large pot or deep pan (Dutch oven or wok)
• Large mixing bowl
• Wooden spoon or spatula
• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Small bowl (for flour slurry)
• Ladle (optional)

Critical Steps — Do Not Skip

• Add marinated pork and ensure it is well combined with the onion mixture.
• Braise pork until tender before adding vegetables.
• Add vegetables and simmer until both pork and vegetables are fully cooked.
• Thicken stew gradually with flour slurry, stirring constantly to prevent lumps.

Chef Tips from the Video

• Use pork shoulder for best flavor and tenderness; avoid lean cuts.
• Add a pinch of sugar if tomatoes are very acidic.
• Let the stew rest off heat for 5-10 minutes before serving for deeper flavor.
• Serve with crusty bread to soak up the sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portions for up to 3 months. Thaw overnight in refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Stew can be made a day ahead; flavors improve overnight.
• Chop vegetables and marinate pork up to 24 hours in advance.