Easy Pork Stew (Stove Top)
This 30 min recipe has a unique blend of tender chunks of pork, sweet potatoes, and a medley of fresh herbs and spices that make a one pot meal the whole family will love!
Equipment
- Dutch oven
Ingredients
- 2 T Extra virgin olive oil
- 1 med red onion diced
- 2 celery stalks diced
- 2-3 cloves garlic minced
- sea salt and pepper to taste
- 1¼ lb pork tenderloin or pork shoulder, cut into 1" cubes
- 2 med sweet potatoes peeled and cut into 1' cubes
- 1 15oz can black beans drained and rinsed
- 1 t ground cumin
- ½ t chili powder
- 2 t Italian seasoning
- ½ t crushed red pepper flakes
- 2 bay leaves
- 1 14oz can crushed tomatoes
- 2 c chicken stock low sodium
- ¼ c fresh parsley chopped, divided
Instructions
- Heat the olive oil in a large pot or large Dutch oven over medium-high heat. Add red onion, celery, and garlic to the pot. Add salt and pepper to taste.
- Stirring frequently, cook until the veggies begin to soften and smell fragrant, approximately 3-4 minutes.
- Add pork pieces and cubed sweet potatoes, stirring occasionally, until the pork begin to brown, around 2-3 minutes.
- Add black beans and spices and stir to combine. Continue to cook for another 30 seconds, or just until the spices become fragrant. Season with additional salt and black pepper, if needed.
- Add tomatoes and chicken stock. Increase the heat to high, scraping up any browned bits in the pot. Bring this tomato sauce to a boil, and then reduce heat to medium.
- Simmer, stirring occasionally, until pork stew meat is cooked through, and the sweet potatoes are fork-tender, about 13-15 minutes.
- Remove from heat and remove bay leaves. Stir in 3 tablespoons of fresh parsley. Salt and pepper as needed.
- Serve in bowls, adding remaining fresh parsley for garnish and serve immediately.