Pork Stew with Peppers
A hearty and flavorful pork stew with vibrant peppers, perfect for warming up on a chilly day.
Nutrition
Calories: 350cal
Carbohydrate: 20g
Protein: 30g
Fat: 16g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
2 hr Cook
2 hr 20 min Total
6 Servings
Ingredients
- 2 pounds pork shoulder, cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 bell peppers (any color), sliced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1/4 cup fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the cubed pork and brown on all sides. This should take about 5-7 minutes. Tip: Don’t overcrowd the pot, do this in batches if necessary.
- Remove the pork from the pot and set aside. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Add the sliced bell peppers to the pot and continue to cook for another 5 minutes, stirring occasionally, until they begin to soften.
- Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Return the browned pork to the pot. Add the diced tomatoes, chicken broth, salt, pepper, paprika, thyme, bay leaf, Worcestershire sauce, and tomato paste. Stir to combine all ingredients.
- Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer gently for 1.5 to 2 hours, or until the pork is tender and flavorful. Stir occasionally to prevent sticking.
- Taste and adjust seasoning with more salt and pepper if desired. Remove the bay leaf before serving.
- Ladle the stew into bowls and garnish with fresh parsley. Serve hot and enjoy!
