22 Delicious Recipes with Pork Stew Meat for Cozy Dinners

Diving into a warm bowl of pork stew is like wrapping yourself in a cozy blanket on a chilly evening. These 22 delicious recipes transform humble pork stew meat into extraordinary comfort food that will become your new go-to for satisfying weeknight dinners. From classic stews to creative twists, get ready to discover dishes that will have your family asking for seconds!

Hearty Pork Stew with Carrots and Potatoes

Who says comfort food can’t have personality? This pork stew is basically a warm hug in a bowl, but with way more flavor and none of the awkward patting. It’s the kind of dish that makes you want to cancel plans just to stay home with it.

Ingredients

– 2 lbs pork shoulder, cut into 1-inch cubes (or pork butt)
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 4 cups chicken broth (low sodium recommended)
– 1 lb carrots, peeled and cut into 1-inch chunks
– 1.5 lbs Yukon gold potatoes, cut into 1-inch cubes
– 2 tbsp tomato paste
– 1 tsp dried thyme (or 1 tbsp fresh)
– 1 bay leaf
– Salt and black pepper to taste

Instructions

1. Pat pork cubes completely dry with paper towels and season generously with salt and pepper on all sides.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add pork in a single layer, working in batches if needed, and sear until deeply browned on all sides, about 3-4 minutes per side.
4. Remove pork with a slotted spoon and set aside, leaving drippings in the pot.
5. Add diced onion to the hot drippings and cook until softened and translucent, about 5 minutes.
6. Stir in minced garlic and cook until fragrant, about 30 seconds.
7. Add tomato paste and cook while stirring constantly until it darkens slightly, about 1 minute.
8. Return seared pork to the pot along with any accumulated juices.
9. Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
10. Add dried thyme and bay leaf, then bring to a gentle boil.
11. Reduce heat to low, cover, and simmer for 45 minutes.
12. Add carrot chunks and potato cubes to the pot, stirring to combine.
13. Cover and continue simmering until vegetables are tender and pork shreds easily with a fork, about 30-35 minutes.
14. Remove bay leaf and discard.
15. Season with additional salt and pepper if needed.

But wait, there’s more! The pork becomes so tender it practically melts, while the potatoes soak up all that savory goodness. Serve this beauty in shallow bowls with crusty bread for dipping, or be extra and ladle it over creamy polenta for maximum comfort.

Spicy Pork Stew with White Bean and Kale

Perfectly cozy and packed with personality, this spicy pork stew is basically a warm hug in a bowl that fights back—because sometimes you need a little sass with your comfort food. Picture tender pork, creamy white beans, and sturdy kale all swimming in a broth that’s bold enough to wake up your taste buds without starting a full-blown kitchen fire. It’s the kind of dish that makes you wonder why you ever settled for bland dinners.

Ingredients

– 1.5 lbs pork shoulder, cut into 1-inch cubes (trim excess fat for leaner bites)
– 2 tbsp olive oil (or any neutral oil like avocado)
– 1 large yellow onion, diced (about 1.5 cups)
– 4 garlic cloves, minced (fresh is best, but 1 tsp jarred works in a pinch)
– 1 tbsp tomato paste (double it for extra richness)
– 1 tsp smoked paprika (adds a smoky depth)
– 1/2 tsp red pepper flakes (adjust to your heat tolerance)
– 4 cups chicken broth (low-sodium lets you control salt)
– 1 (15-oz) can white beans, drained and rinsed (cannellini or great Northern)
– 4 cups chopped kale, stems removed (lacinato kale holds up better)
– Salt and black pepper to taste (start with 1 tsp salt, 1/2 tsp pepper)

Instructions

1. Pat the pork cubes dry with paper towels to ensure a golden sear.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add pork in a single layer, working in batches if needed, and sear for 3–4 minutes per side until browned.
4. Transfer pork to a plate, leaving drippings in the pot for flavor.
5. Add diced onion to the pot and sauté for 5 minutes until softened and lightly golden.
6. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
7. Mix in tomato paste, smoked paprika, and red pepper flakes, cooking for 1 minute to toast the spices.
8. Pour in chicken broth, scraping the bottom with a wooden spoon to lift any browned bits.
9. Return pork to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 1 hour until pork is fork-tender.
10. Stir in drained white beans and chopped kale, simmering uncovered for 10 minutes until kale wilts.
11. Season with salt and black pepper, simmering for 2 more minutes to meld flavors.
12. Ladle stew into bowls and serve immediately.

Melt-in-your-mouth pork mingles with creamy beans and earthy kale in a broth that’s just spicy enough to make you reach for a second spoonful. Try topping it with a dollop of cool sour cream or crusty bread for dipping—it’s the ultimate cozy meal that’s as feisty as it is comforting.

Savory Pork and Apple Cider Stew

Let’s be real—most stews are about as exciting as watching paint dry, but this pork and apple cider situation? It’s the cozy hug your taste buds didn’t know they needed, with a sweet-savory twist that’ll make your slow cooker feel like a rockstar. Seriously, it’s the kind of dish that turns a blah weeknight into a “can I get seconds?” kind of affair, no fancy chef skills required.

Ingredients

– 2 lbs pork shoulder, cut into 1-inch cubes (trim excess fat for leaner bites)
– 2 tbsp olive oil (or avocado oil for higher heat)
– 1 large yellow onion, diced (about 1.5 cups)
– 3 cloves garlic, minced (fresh is best, but 1 tsp jarred works in a pinch)
– 2 cups apple cider (unfiltered adds more flavor)
– 1 cup low-sodium chicken broth (swap for vegetable broth if preferred)
– 2 medium apples, peeled and chopped (Granny Smith hold shape well)
– 2 large carrots, sliced into ½-inch rounds
– 1 tsp dried thyme (or 1 tbsp fresh)
– ½ tsp black pepper (freshly cracked for extra zing)
– Salt, to taste (start with ½ tsp and adjust later)

Instructions

1. Pat the pork cubes dry with paper towels—this helps them brown instead of steam.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
3. Add pork in a single layer, working in batches if needed, and sear for 3–4 minutes per side until golden brown.
4. Transfer pork to a plate, leaving drippings in the pot (those browned bits = flavor gold!).
5. Add onion to the pot and cook for 4–5 minutes, stirring occasionally, until translucent.
6. Stir in garlic and cook for 30 seconds until fragrant—don’t let it burn!
7. Pour in apple cider, scraping the bottom with a wooden spoon to lift any stuck-on bits.
8. Add chicken broth, apples, carrots, thyme, black pepper, and seared pork back to the pot.
9. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes until pork is fork-tender.
10. Season with salt, starting with ½ tsp and adding more if needed after tasting.

So, what’s the verdict? The pork melts into silky shreds, the apples soften into sweet pockets, and the cider broth walks the line between tangy and rich. Serve it over mashed potatoes for ultimate comfort, or scoop it straight into a bowl with crusty bread—because let’s be honest, you’ll want to drink that broth.

Tuscan Pork Stew with Cannellini Beans

Darlings, let’s talk about that magical moment when Italian comfort food decides to hug your soul—this Tuscan Pork Stew with Cannellini Beans is basically a cozy sweater for your stomach, ready to banish any autumn blues with its hearty, rustic charm. Imagine tender pork mingling with creamy beans in a rich, herb-kissed broth that’ll have you forgetting all about that meh takeout from last week. It’s the kind of dish that makes you want to curl up on the couch and pretend you’re in a Tuscan villa, even if your view is just the neighbor’s overgrown hedge.

Ingredients

– 2 lbs pork shoulder, cut into 1-inch cubes (trim excess fat for better texture)
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 carrots, sliced into ½-inch rounds
– 2 celery stalks, chopped
– 1 cup dry white wine (like Sauvignon Blanc, or sub with chicken broth)
– 4 cups chicken broth (low-sodium recommended)
– 1 can (15 oz) cannellini beans, rinsed and drained
– 1 tsp dried rosemary (crush between fingers to release flavor)
– 1 tsp dried thyme
– Salt and black pepper (start with 1 tsp salt, ½ tsp pepper)
– 1 bay leaf (remove before serving)
– Fresh parsley, chopped (for garnish, optional)

Instructions

1. Pat the pork cubes dry with paper towels to ensure a golden sear.
2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
3. Add pork in a single layer, working in batches to avoid overcrowding, and sear for 3–4 minutes per side until browned.
4. Transfer seared pork to a plate, leaving drippings in the pot.
5. Add onion, garlic, carrots, and celery to the pot, sautéing for 5–7 minutes until softened.
6. Pour in white wine, scraping the bottom with a wooden spoon to deglaze and lift any browned bits.
7. Simmer the wine for 2–3 minutes until reduced by half, which intensifies the flavor.
8. Return the pork to the pot, along with any accumulated juices.
9. Stir in chicken broth, cannellini beans, rosemary, thyme, salt, pepper, and bay leaf.
10. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1.5–2 hours until pork is fork-tender.
11. Remove the bay leaf and discard it before serving.
12. Ladle the stew into bowls and garnish with fresh parsley if desired.
Craving a bowl of pure comfort? This stew delivers a melt-in-your-mouth texture from the slow-cooked pork, balanced by the creamy beans and aromatic herbs that sing of Tuscan hillsides. Serve it with a crusty baguette for dipping, or ladle it over polenta to soak up every last drop of that savory broth—it’s a meal that’ll have everyone asking for seconds, no passport required.

Slow-Cooked Pork and Vegetable Ragout

A slow-cooked pork and vegetable ragout is basically your kitchen’s version of a cozy sweater—comforting, forgiving, and guaranteed to make your house smell like a culinary hug. Imagine tender pork mingling with vibrant veggies in a rich, savory sauce that practically begs to be sopped up with crusty bread. It’s the kind of dish that turns a regular Tuesday into a mini celebration, no fancy skills required.

Ingredients

– 2 lbs pork shoulder, cut into 1-inch cubes (or pork butt for extra richness)
– 2 tbsp olive oil (or any neutral oil)
– 1 large onion, diced (yellow or white works best)
– 3 carrots, sliced into ½-inch rounds (no need to peel if scrubbed well)
– 2 celery stalks, chopped (use the leafy tops for extra flavor)
– 4 cloves garlic, minced (or 1 tbsp pre-minced garlic)
– 1 (28 oz) can crushed tomatoes (fire-roasted add a smoky twist)
– 1 cup chicken broth (low-sodium lets you control salt)
– 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
– 1 bay leaf (remove before serving—it’s not edible!)
– Salt and black pepper (start with 1 tsp salt, ½ tsp pepper)

Instructions

1. Pat the pork cubes dry with paper towels to ensure a good sear.
2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
3. Add pork in a single layer, working in batches if needed, and sear for 3–4 minutes per side until browned.
4. Transfer seared pork to a plate, leaving drippings in the pot.
5. Add onion, carrots, and celery to the pot and sauté for 5–7 minutes until softened.
6. Stir in garlic and cook for 1 minute until fragrant.
7. Pour in crushed tomatoes and chicken broth, scraping the bottom to lift any browned bits.
8. Return pork to the pot, along with any accumulated juices.
9. Add thyme, bay leaf, salt, and pepper, stirring to combine.
10. Bring the mixture to a simmer, then reduce heat to low.
11. Cover and cook for 2–2.5 hours, stirring occasionally, until pork is fork-tender.
12. Remove the bay leaf and discard it before serving.
Hearty and deeply savory, this ragout boasts melt-in-your-mouth pork and veggies swimming in a robust tomato sauce. Try serving it over creamy polenta or tucked into a hollowed-out bread bowl for a show-stopping meal that’s as fun to eat as it is delicious.

Pork Stew with Mushrooms and Red Wine

Let’s be real—most stews are about as exciting as watching paint dry, but this pork number with mushrooms and red wine? It’s the cozy, flavor-packed hug your taste buds didn’t know they needed, turning a humble pot into a culinary masterpiece that’ll have you bragging to your friends.

Ingredients

– 2 lbs pork shoulder, cut into 1-inch cubes (or substitute with pork butt for extra richness)
– 1 tbsp olive oil (or any neutral oil like canola)
– 1 large onion, diced (yellow or white varieties work best)
– 3 cloves garlic, minced (fresh is ideal, but 1 tsp pre-minced jarred garlic in a pinch)
– 8 oz cremini mushrooms, sliced (or swap for baby bellas if you prefer)
– 1 cup dry red wine (like Cabernet Sauvignon, but avoid “cooking wine”—it’s too salty!)
– 2 cups beef broth (low-sodium recommended to control saltiness)
– 1 tbsp tomato paste (freeze leftovers in ice cube trays for future use)
– 1 tsp dried thyme (or 1 tbsp fresh thyme leaves for a brighter flavor)
– Salt and black pepper (start with 1 tsp salt and ½ tsp pepper, then adjust later)
– 2 tbsp all-purpose flour (for thickening; gluten-free blends work too)

Instructions

1. Pat the pork cubes dry with paper towels—this helps them brown beautifully instead of steaming.
2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers, about 1–2 minutes.
3. Add pork in a single layer, working in batches if needed, and sear for 3–4 minutes per side until deeply browned (don’t rush this—it builds flavor!).
4. Transfer pork to a plate, leaving drippings in the pot; those browned bits are liquid gold for the sauce.
5. Add diced onion to the pot and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
6. Stir in minced garlic and cook for 30 seconds until fragrant (but not burnt—burnt garlic tastes bitter).
7. Add sliced mushrooms and cook for 5–6 minutes, stirring, until they release their liquid and start to brown.
8. Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring constantly to coat everything evenly.
9. Pour in red wine, scraping the bottom of the pot with a wooden spoon to lift all those flavorful browned bits.
10. Simmer the wine for 2–3 minutes until slightly reduced, which mellows the alcohol and intensifies the flavor.
11. Stir in beef broth, tomato paste, dried thyme, salt, and pepper, mixing until the tomato paste dissolves.
12. Return the seared pork and any accumulated juices to the pot, submerging it in the liquid.
13. Bring the stew to a boil, then reduce heat to low, cover, and simmer gently for 1.5–2 hours until the pork is fork-tender.
14. Uncover and simmer for another 10–15 minutes if you prefer a thicker sauce—this is your chance to adjust consistency.
15. Taste and adjust seasoning with more salt or pepper if needed, then remove from heat.

Yes, the pork practically melts in your mouth while the mushrooms soak up that rich, wine-kissed gravy. Serve it over creamy polenta for ultimate comfort, or scoop it into a crusty bread bowl—because why let a drop of that goodness go to waste?

Ginger and Soy Pork Stew with Asian Greens

Just when you thought your slow cooker couldn’t get more magical, this ginger-kissed pork situation swoops in to save dinner yet again. Overnight marinating? Optional. Life-changing flavor? Absolutely guaranteed.

Ingredients

– 2 lbs pork shoulder, cut into 1-inch cubes (fat trimmed but not removed completely)
– 3 tbsp vegetable oil (or any neutral high-heat oil)
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced (fresh gives the best punch)
– 2 tbsp fresh ginger, grated (peel first with a spoon—game changer!)
– 1/2 cup low-sodium soy sauce (adjust saltiness to preference)
– 1/4 cup rice vinegar
– 2 tbsp brown sugar (or honey for a different sweetness)
– 1 cup chicken broth
– 1 lb Asian greens mix (bok choy, napa cabbage, or spinach all work)
– 2 tbsp cornstarch mixed with 2 tbsp water (for thickening)
– 2 green onions, sliced (for garnish)

Instructions

1. Pat pork cubes completely dry with paper towels—this ensures a proper sear without steaming.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add pork in a single layer, working in batches if needed, and sear until browned on all sides, approximately 4-5 minutes per batch.
4. Transfer seared pork to a clean plate, leaving drippings in the pot.
5. Reduce heat to medium and add sliced onion, cooking until softened and slightly translucent, about 5 minutes.
6. Stir in minced garlic and grated ginger, cooking until fragrant—just 1 minute to avoid burning.
7. Pour in soy sauce, rice vinegar, brown sugar, and chicken broth, scraping the bottom to release any browned bits.
8. Return pork and any accumulated juices to the pot, bringing liquid to a gentle simmer.
9. Cover and reduce heat to low, simmering until pork is fork-tender, about 1 hour 30 minutes.
10. Stir Asian greens into the stew, cooking just until wilted, about 3-4 minutes.
11. Whisk cornstarch slurry into the stew and simmer uncovered until slightly thickened, 2-3 minutes.
12. Garnish with sliced green onions before serving.

Outrageously tender pork practically melts into the savory-sweet broth, while the greens add a fresh crunch that keeps each bite exciting. Serve it over jasmine rice to soak up every last drop, or get fancy with rice noodles for a twist that’ll make your Tuesday feel like a celebration.

Pork Stew with Butternut Squash and Sage

Brace yourselves, comfort food enthusiasts—this isn’t just any stew, it’s a cozy hug in a bowl that’ll make your taste buds do a happy dance. Picture tender pork mingling with sweet butternut squash and earthy sage, all simmered to perfection. Trust me, your slow cooker (and your stomach) will thank you later.

Ingredients

– 2 lbs pork shoulder, cut into 1-inch cubes (or pork butt)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium butternut squash, peeled and cubed into 1-inch pieces
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth (low-sodium preferred)
– 2 tbsp fresh sage, chopped (or 2 tsp dried sage)
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper
– 1 tbsp apple cider vinegar (for brightness)

Instructions

1. Pat the pork shoulder cubes completely dry with paper towels—this ensures a better sear.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Add pork in a single layer, working in batches if needed, and sear until browned on all sides, approximately 4–5 minutes per batch.
4. Transfer seared pork to a plate, leaving any rendered fat in the pot.
5. Add diced onion to the pot and sauté until translucent and lightly golden, about 5–7 minutes.
6. Stir in minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
7. Return the seared pork and any accumulated juices to the pot.
8. Add cubed butternut squash, chicken broth, chopped sage, salt, and black pepper.
9. Bring the stew to a boil, then immediately reduce heat to low, cover, and simmer for 1 hour and 30 minutes.
10. Stir in apple cider vinegar and simmer uncovered for another 15–20 minutes until the pork is fork-tender and the squash is soft.
11. Taste and adjust seasoning with more salt or pepper if desired.

Velvety butternut squash melts into the rich broth, creating a naturally creamy texture that clings to each tender pork piece. The sage adds an earthy warmth that balances the subtle sweetness—try serving it over creamy polenta or with crusty bread to soak up every last drop. Leftovers? They taste even better the next day, if you can resist eating it all at once!

Maple and Mustard Glazed Pork Stew

Oh, the humble pork stew just got a major glow-up, trading its boring beige cardigan for a snazzy maple-and-mustard blazer that screams ‘autumn’s main character.’ This isn’t your grandma’s stew (unless your grandma is a certified flavor wizard); it’s a sweet, savory, and slightly sassy hug in a bowl, perfect for when the leaves start putting on their own fiery show.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes (a bit of fat is flavor-magic!)
• 2 tbsp olive oil (or any neutral oil you have on hand)
• 1 large yellow onion, diced (about 2 cups)
• 3 cloves garlic, minced (more is always merrier)
• 1/4 cup all-purpose flour (for that perfect stew-thickening hug)
• 4 cups chicken broth (low-sodium lets you control the salt)
• 1/2 cup pure maple syrup (the real deal, not pancake syrup—trust me)
• 1/4 cup Dijon mustard (whole grain works too for extra texture)
• 2 tbsp apple cider vinegar (a splash of tang to balance the sweet)
• 3 large carrots, sliced into 1/2-inch rounds (color and crunch!)
• 2 large russet potatoes, peeled and cubed into 1-inch pieces
• 1 tsp smoked paprika (for that subtle campfire whisper)
• 1/2 tsp black pepper (freshly cracked is chef’s-kiss worthy)
• 1 tsp salt (adjust later after reducing)
• 2 sprigs fresh thyme (or 1/2 tsp dried, in a pinch)

Instructions

1. Pat the pork shoulder cubes completely dry with paper towels—this is the secret to a killer sear, not a sad steam.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
3. Add the pork in a single layer, working in batches if needed to avoid crowding, and sear until deeply browned on all sides, about 3-4 minutes per batch.
4. Transfer all seared pork to a clean plate, leaving those flavorful browned bits (fond) in the pot—don’t you dare wash it!
5. Reduce heat to medium and add the diced onion to the pot, sautéing until softened and translucent, about 5 minutes.
6. Stir in the minced garlic and cook just until fragrant, about 30 seconds—burnt garlic is a tragedy we’re avoiding.
7. Sprinkle the flour over the onion-garlic mixture and cook, stirring constantly, for 1 minute to form a roux and cook out the raw flour taste.
8. Pour in the chicken broth while scraping the bottom of the pot with a wooden spoon to lift all that fond—this is free flavor, folks!
9. Add the maple syrup, Dijon mustard, apple cider vinegar, smoked paprika, black pepper, salt, and fresh thyme sprigs, stirring to combine.
10. Return the seared pork and any accumulated juices to the pot, bringing everything to a gentle boil.
11. Reduce heat to low, cover the pot, and simmer for 1 hour, stirring occasionally to prevent sticking.
12. Add the sliced carrots and cubed potatoes, submerging them in the liquid, then cover and continue simmering for another 45 minutes.
13. Uncover and simmer for a final 15 minutes to slightly thicken the sauce—the pork should be fork-tender and the veggies soft.
14. Remove the thyme sprigs (if using fresh) and discard them before serving.

That glossy, sticky-sweet glaze clings to every tender piece of pork like it’s its favorite sweater. The carrots and potatoes soak up all that maple-mustard magic, becoming little flavor bombs in their own right. Try serving it over creamy polenta for ultimate comfort, or shred the pork right in the pot and pile it onto toasted buns for next-level sliders that’ll have everyone asking for your secret.

Pork and Lentil Stew with Spinach

Brace yourselves, comfort food enthusiasts! This pork and lentil stew with spinach is about to become your new cold-weather obsession—it’s the culinary equivalent of a warm hug from your favorite flannel-wearing lumberjack. Seriously, this dish packs so much cozy flavor, you’ll forget there’s even a world outside your kitchen.

Ingredients

– 1 lb pork shoulder, cut into 1-inch cubes (trim excess fat if preferred)
– 1 cup brown lentils, rinsed (no need to soak!)
– 1 large yellow onion, diced (about 1.5 cups)
– 3 cloves garlic, minced (or 1 tbsp pre-minced)
– 4 cups chicken broth (low-sodium works great)
– 1 (14.5 oz) can diced tomatoes, undrained
– 4 cups fresh spinach, loosely packed (or 1 cup frozen, thawed)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika (adds a subtle smoky kick)
– 1/2 tsp dried thyme (or 1 tsp fresh)
– Salt and black pepper (start with 1/2 tsp salt, adjust later)

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound of cubed pork shoulder in a single layer, seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper; sear until browned on all sides, 6–8 minutes total (don’t overcrowd—work in batches if needed).
3. Transfer the pork to a plate, leaving any drippings in the pot (those browned bits are flavor gold!).
4. Reduce heat to medium and add the diced onion; sauté until softened and lightly golden, about 5 minutes, stirring occasionally.
5. Stir in the minced garlic and cook for 1 minute until fragrant (careful not to burn it!).
6. Sprinkle in 1 teaspoon smoked paprika and 1/2 teaspoon dried thyme, stirring for 30 seconds to toast the spices.
7. Pour in 1 cup rinsed lentils, 4 cups chicken broth, and the undrained diced tomatoes, scraping the bottom of the pot to lift any stuck-on bits.
8. Return the seared pork and any accumulated juices to the pot, bringing everything to a boil.
9. Reduce heat to low, cover, and simmer for 45 minutes until the lentils are tender and pork is fork-tender (check at 40 minutes—lentils should be soft but not mushy).
10. Stir in 4 cups fresh spinach and cook just until wilted, about 2 minutes (tip: if using frozen spinach, squeeze out excess water first).
11. Taste and adjust seasoning with additional salt and pepper if desired. This stew thickens as it sits, so for a looser texture, add a splash of broth before serving. The lentils melt into a velvety base while the pork stays wonderfully tender, making each spoonful a cozy delight. Try serving it over creamy polenta or with crusty bread for dipping—you’ll want to savor every last drop!

Spanish-Style Pork Stew with Chorizo

Unbelievably delicious and ridiculously easy, this Spanish-style pork stew with chorizo is the cozy hug your taste buds have been begging for—perfect for when you want to impress without the stress. Using smoky chorizo and tender pork shoulder, it’s a one-pot wonder that transforms humble ingredients into a flavor fiesta. Trust me, your kitchen will smell like a tapas bar in no time!

Ingredients

– 2 lbs pork shoulder, cut into 1-inch cubes (trim excess fat for better texture)
– 8 oz Spanish chorizo, sliced into ¼-inch rounds (use cured for authentic smokiness)
– 1 large yellow onion, diced (or sweet onion for milder flavor)
– 4 garlic cloves, minced (fresh is best, but jarred works in a pinch)
– 1 red bell pepper, chopped (adds sweetness and color)
– 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted for extra depth)
– 2 cups chicken broth (low-sodium lets you control saltiness)
– 1 tsp smoked paprika (essential for that Spanish vibe)
– 2 tbsp olive oil (or any neutral oil like avocado)
– Salt and black pepper (season in layers for balanced flavor)

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Pat the pork shoulder cubes dry with paper towels—this ensures a golden sear, not a steam—then season generously with salt and black pepper.
3. Add the pork to the hot oil in a single layer, working in batches if needed to avoid crowding, and sear for 4–5 minutes per side until deeply browned.
4. Transfer the seared pork to a plate, leaving any drippings in the pot for building flavor.
5. Add the sliced chorizo to the same pot and cook for 3–4 minutes, stirring occasionally, until it releases its oils and crisps slightly.
6. Toss in the diced onion and chopped red bell pepper, sautéing for 5–7 minutes until softened and lightly caramelized.
7. Stir in the minced garlic and smoked paprika, cooking for just 1 minute until fragrant to prevent burning.
8. Pour in the undrained diced tomatoes and chicken broth, scraping the bottom of the pot to lift any browned bits—this is flavor gold!
9. Return the seared pork and any accumulated juices to the pot, bringing everything to a simmer over medium heat.
10. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 1 hour and 30 minutes, stirring halfway through.
11. After cooking, uncover and simmer for an additional 15–20 minutes until the pork is fork-tender and the sauce has thickened slightly.
12. Taste and adjust seasoning with salt and pepper if needed, then remove from heat.
Just imagine pulling apart that melt-in-your-mouth pork with a fork, the chorizo infusing every bite with smoky spice. Serve it over creamy polenta or with crusty bread to soak up the rich, tomatoey sauce—it’s a bowl of pure comfort that’ll have everyone asking for seconds!

Pork Stew with Fennel and Leeks

Ladies and gentlemen, prepare your taste buds for a flavor fiesta that’ll make your slow cooker feel like the star of a culinary Broadway show! This pork stew with fennel and leeks is basically a cozy sweater for your soul, guaranteed to banish any autumn blues with its aromatic embrace. Get ready to transform humble ingredients into a masterpiece that’ll have your family begging for encores.

Ingredients

– 2 lbs pork shoulder, cut into 1-inch cubes (or pork butt for extra richness)
– 2 tbsp olive oil (or any neutral oil)
– 1 large fennel bulb, thinly sliced (fronds reserved for garnish)
– 2 leeks, white and light green parts only, thoroughly washed and sliced
– 4 cloves garlic, minced (because more garlic is always the answer)
– 1 cup dry white wine (or substitute with chicken broth)
– 4 cups chicken broth (low-sodium recommended)
– 2 tbsp tomato paste
– 1 tsp fennel seeds, lightly crushed (to release maximum flavor)
– 2 bay leaves
– 1 tsp dried thyme (or 1 tbsp fresh thyme)
– Salt and black pepper to taste (start with 1 tsp salt, ½ tsp pepper)

Instructions

1. Pat pork cubes completely dry with paper towels and season generously with salt and pepper on all sides.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering but not smoking.
3. Working in batches to avoid crowding, brown pork cubes for 3-4 minutes per side until deeply golden brown.
4. Transfer browned pork to a plate, leaving any rendered fat in the pot.
5. Add sliced fennel and leeks to the pot, cooking for 6-8 minutes until softened and lightly caramelized.
6. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
7. Add tomato paste and cook for 2 minutes, stirring constantly until it darkens slightly.
8. Pour in white wine, scraping up all the browned bits from the bottom of the pot.
9. Simmer wine for 3-4 minutes until reduced by half.
10. Return pork and any accumulated juices to the pot.
11. Add chicken broth, crushed fennel seeds, bay leaves, and thyme.
12. Bring to a gentle boil, then reduce heat to low and cover partially.
13. Simmer for 2-2.5 hours until pork is fork-tender and easily shreds.
14. Remove bay leaves and adjust seasoning with additional salt and pepper if needed.

Perfectly tender pork melts in your mouth while the fennel adds a subtle licorice kiss that plays beautifully against the sweet leeks. Pour this glorious stew over creamy polenta or crusty bread for maximum sauce-soaking potential, and watch as your kitchen becomes the most popular room in the house!

Coconut Curry Pork Stew with Sweet Potatoes

Now, let’s talk about that magical moment when coconut milk and curry powder decide to throw a party in your slow cooker and invite pork and sweet potatoes as their plus-ones. This stew is basically a warm hug in a bowl that somehow manages to be both ridiculously comforting and excitingly flavorful—perfect for when you want to impress your taste buds without actually trying too hard. Trust me, your kitchen will smell like a tropical vacation spot crossed with your grandma’s coziest recipe.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes (or pork butt if you’re feeling fancy)
• 1 tbsp vegetable oil (or any neutral oil you have on hand)
• 1 large yellow onion, diced (about 2 cups)
• 3 cloves garlic, minced (fresh is best, but jarred works in a pinch)
• 1 tbsp freshly grated ginger (peel it first unless you enjoy woody surprises)
• 2 tbsp red curry paste (adjust to your preferred spice level)
• 1 tbsp brown sugar (for that subtle sweetness balance)
• 2 large sweet potatoes, peeled and cut into 1-inch chunks (about 4 cups)
• 1 (14 oz) can coconut milk (shake it well before opening)
• 2 cups chicken broth (low-sodium lets you control the salt)
• 1 tbsp fish sauce (don’t skip—it’s the secret umami bomb)
• 1 tbsp lime juice (freshly squeezed makes all the difference)
• 1/4 cup chopped fresh cilantro (for garnish, unless you’re one of those cilantro-haters)

Instructions

1. Heat 1 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
2. Add 2 lbs pork shoulder cubes in a single layer, working in batches if needed to avoid crowding, and sear for 3-4 minutes per side until deeply browned—this builds a flavorful fond that’s key for the stew.
3. Transfer the seared pork to a plate and reduce heat to medium, leaving about 1 tbsp of drippings in the pot.
4. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
5. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant—be careful not to burn the garlic, as it turns bitter quickly.
6. Add 2 tbsp red curry paste and 1 tbsp brown sugar, stirring constantly for 1 minute to toast the spices and unlock their full aroma.
7. Pour in 1 can coconut milk and 2 cups chicken broth, scraping the bottom of the pot with a wooden spoon to dissolve all the browned bits.
8. Return the seared pork and any accumulated juices to the pot, along with 2 chopped sweet potatoes.
9. Bring the stew to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes—the sweet potatoes should be fork-tender but not mushy when done.
10. Stir in 1 tbsp fish sauce and 1 tbsp lime juice, then taste and adjust seasoning if needed (tip: if it needs more salt, add a pinch at a time since fish sauce is already salty).
11. Ladle the stew into bowls and garnish with 1/4 cup chopped fresh cilantro for a bright, fresh finish.

Keep in mind that this stew thickens as it cools, so if you’re serving it later, you might want to add a splash of broth when reheating. The tender pork practically melts in your mouth while the sweet potatoes hold their shape, creating a delightful textural contrast against the creamy, aromatic broth. For a fun twist, serve it over jasmine rice or with crusty bread to soak up every last drop of that coconut-curry goodness—it’s basically a flavor vacation you can take without leaving your kitchen.

Pork and Tomato Stew with Fresh Herbs

Ladies and gentlemen, prepare your taste buds for a flavor fiesta that’ll make your slow cooker jealous! This pork and tomato stew is basically a warm hug in a bowl, with fresh herbs that sing louder than your aunt at karaoke night. It’s the kind of comfort food that makes you forget you ever argued with your crockpot about cooking times.

Ingredients

– 2 lbs pork shoulder, cut into 1-inch cubes (or pork butt, both work beautifully)
– 2 tbsp olive oil (or any neutral oil you have on hand)
– 1 large yellow onion, diced (about 2 cups)
– 4 garlic cloves, minced (because vampires aren’t invited to dinner)
– 28 oz canned crushed tomatoes (the saucy foundation of our stew)
– 1 cup chicken broth (low-sodium recommended)
– 1 tbsp tomato paste (for that extra umami punch)
– 1 tsp dried oregano (or 1 tbsp fresh if you’re feeling fancy)
– 1 bay leaf (the silent hero of herb world)
– 1/4 cup fresh parsley, chopped (reserve some for garnish)
– 1/4 cup fresh basil, chopped (the aromatic superstar)
– Salt and black pepper (start with 1 tsp salt, 1/2 tsp pepper)

Instructions

1. Pat pork cubes completely dry with paper towels—this ensures proper browning instead of steaming.
2. Heat olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Season pork generously with salt and pepper on all sides.
4. Working in batches to avoid crowding, brown pork cubes for 3-4 minutes per side until golden brown.
5. Transfer browned pork to a clean plate, leaving drippings in the pot (that’s liquid gold for flavor).
6. Add diced onion to the hot pot and cook for 5 minutes until translucent, scraping up browned bits.
7. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it burn!
8. Add tomato paste and cook for 2 minutes, stirring constantly to deepen its flavor.
9. Pour in crushed tomatoes and chicken broth, stirring to combine all ingredients.
10. Return browned pork and any accumulated juices to the pot.
11. Add dried oregano and bay leaf, stirring to distribute evenly.
12. Bring stew to a gentle boil, then reduce heat to low immediately.
13. Cover pot and simmer for 2 hours, stirring occasionally to prevent sticking.
14. Remove lid and continue simmering uncovered for 30 minutes to thicken the sauce.
15. Stir in fresh parsley and basil just before serving—this preserves their bright flavor.
16. Remove bay leaf and discard (nobody wants to chew on that surprise).

Remarkably tender pork practically melts in your mouth while the tomato base delivers sweet acidity balanced by those vibrant herbs. Serve this beauty over creamy polenta for ultimate comfort, or scoop it up with crusty bread—because you’ll want every last drop of that glorious sauce.

Pork Stew with Beer and Onions

Gather ’round, hungry humans, because we’re about to transform a humble pork shoulder into the most soul-warming, flavor-bomb stew that will make your taste buds do a happy dance. This isn’t just dinner; it’s a cozy hug in a bowl, perfected with the malty magic of beer and the sweet, slow-cooked charm of onions.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes (trim excess fat for a less greasy stew)
• 2 tbsp vegetable oil (or any neutral, high-smoke-point oil)
• 2 large yellow onions, thinly sliced (about 4 cups)
• 3 cloves garlic, minced
• 12 oz amber ale or lager (a full-flavored beer works best, avoid IPAs)
• 1 cup chicken broth (low-sodium recommended)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper (be generous with seasoning)
• 2 tbsp all-purpose flour (for thickening)
• 2 tbsp chopped fresh parsley (for garnish, optional but recommended)

Instructions

1. Pat the pork cubes completely dry with paper towels and season generously on all sides with salt and black pepper.
2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
3. Working in batches to avoid crowding, sear the pork cubes for 2-3 minutes per side until deeply browned, transferring them to a plate as they finish.
4. Reduce the heat to medium and add the sliced onions to the pot, scraping up any browned bits from the bottom.
5. Cook the onions, stirring occasionally, for 10-12 minutes until they are soft, golden, and slightly caramelized.
6. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Stir in the tomato paste and cook for 1 minute to deepen its flavor and remove any raw taste.
8. Sprinkle the flour over the onion mixture and cook, stirring constantly, for 1 minute to form a roux.
9. Slowly pour in the beer and chicken broth while scraping the bottom of the pot to incorporate all the flavorful bits.
10. Add the Worcestershire sauce, dried thyme, and bay leaf, stirring to combine everything.
11. Return the seared pork and any accumulated juices to the pot, ensuring the meat is mostly submerged in the liquid.
12. Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for 1 hour and 30 minutes.
13. Remove the lid and continue simmering uncovered for another 30 minutes to allow the sauce to thicken slightly.
14. Discard the bay leaf, taste the stew, and adjust seasoning with additional salt and pepper if needed.
15. Stir in the chopped fresh parsley just before serving for a burst of fresh color and flavor.

Ready for the grand finale? This stew emerges with pork so tender it practically dissolves on your tongue, swimming in a rich, malty gravy that’s both sweet from the onions and deeply savory. Serve it ladled over a mound of creamy mashed potatoes or with a thick slice of crusty bread for the ultimate gravy-soaking experience.

Pork and Cabbage Stew with Dill

Just when you thought comfort food couldn’t get cozier, this pork and cabbage stew swoops in like a culinary superhero. Imagine tender pork swimming in a savory broth with cabbage that’s somehow both crisp and melt-in-your-mouth magical, all brightened by fresh dill’s cheerful presence. It’s basically a warm hug for your taste buds that somehow manages to feel both rustic and sophisticated.

Ingredients

– 1.5 lbs pork shoulder, cut into 1-inch cubes (or pork butt for extra richness)
– 1 tbsp olive oil (or any neutral oil like vegetable or canola)
– 1 large yellow onion, diced (about 2 cups)
– 4 cloves garlic, minced (about 2 tbsp)
– 1 small head green cabbage, cored and chopped into 2-inch pieces (about 8 cups)
– 4 cups chicken broth (low-sodium recommended)
– 1/4 cup fresh dill, chopped (plus extra for garnish)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Pat the pork cubes completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering (about 350°F).
3. Add pork cubes in a single layer, working in batches if needed to avoid overcrowding.
4. Brown pork for 3-4 minutes per side until deeply golden brown, turning with tongs.
5. Transfer browned pork to a clean plate using a slotted spoon, leaving drippings in the pot.
6. Add diced onion to the hot pot and cook for 4-5 minutes until softened and translucent.
7. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
8. Add chopped cabbage to the pot and cook for 5 minutes, stirring occasionally until slightly wilted.
9. Return all browned pork and any accumulated juices to the pot.
10. Pour in chicken broth, scraping the bottom with a wooden spoon to release any browned bits.
11. Bring the stew to a boil over high heat, then immediately reduce to a gentle simmer.
12. Cover the pot and simmer for 45 minutes until pork is fork-tender.
13. Stir in chopped fresh dill, salt, and black pepper.
14. Simmer uncovered for 10 more minutes to allow flavors to meld.
15. Ladle the stew into bowls and garnish with additional fresh dill.

But here’s where the magic really happens – the cabbage maintains just enough crunch to keep things interesting while the pork practically dissolves at the slightest pressure from your fork. Serve this beauty in shallow bowls with crusty bread for maximum broth-soaking potential, or get fancy by topping with a dollop of sour cream for a cool contrast to the warm, herbaceous broth.

Mediterranean Pork Stew with Olives

Savor this moment, because your slow cooker is about to become the MVP of your kitchen with a dish that’s basically a Mediterranean vacation in a bowl—minus the flight delays and questionable sunscreen choices. This pork stew is so ridiculously flavorful, it’ll make your taste buds do a happy dance while the olives add just the right amount of salty sass to keep things interesting. Get ready to impress everyone, including your future self who’s already dreaming about leftovers.

Ingredients

– 2 lbs pork shoulder, cut into 1-inch cubes (or pork butt for extra richness)
– 2 tbsp olive oil (or any neutral oil like avocado)
– 1 large yellow onion, diced (about 2 cups)
– 4 cloves garlic, minced (use more if you’re a garlic fiend)
– 1 cup pitted Kalamata olives (or a mix of green and black for variety)
– 1 cup chicken broth (low-sodium if you’re watching salt)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano (crush it between your fingers to wake up the flavor)
– 1/2 tsp red pepper flakes (adjust to your heat preference)
– Salt and black pepper to taste (start with 1/2 tsp salt, 1/4 tsp pepper)

Instructions

1. Pat the pork cubes completely dry with paper towels—this ensures a beautiful sear instead of a sad steam.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the pork in a single layer, working in batches if needed, and sear for 3-4 minutes per side until deeply browned.
4. Transfer the seared pork to your slow cooker using tongs, leaving any drippings in the skillet.
5. Add the diced onion to the same skillet and cook for 5 minutes, stirring occasionally, until softened and lightly golden.
6. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn or it’ll turn bitter.
7. Pour in the chicken broth to deglaze the skillet, scraping up all those flavorful browned bits with a wooden spoon.
8. Transfer the onion-garlic mixture and broth to the slow cooker, pouring it over the pork.
9. Add the diced tomatoes with their juices, Kalamata olives, dried oregano, red pepper flakes, salt, and black pepper to the slow cooker.
10. Stir everything gently to combine, making sure the pork is submerged in the liquid.
11. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the pork is fork-tender and shreds easily.
12. Skim off any excess fat from the surface with a spoon before serving for a cleaner finish.

Forget boring dinners—this stew’s tender pork melts like a dream while the briny olives and aromatic oregano create a symphony of Mediterranean flavors. Serve it over creamy polenta to soak up every last drop of the rich tomato broth, or stuff it into warm pita pockets for a handheld feast that’ll have everyone begging for seconds.

Conclusion

Perfect for cozy evenings, these 22 pork stew meat recipes offer endless comfort and flavor possibilities. We hope you find new family favorites among these delicious dishes! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy meal planning.