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