Pork and Sweet Potato Stew
This pork and sweet potato stew is a deeply satisfying one-pot meal that transforms humble ingredients into something truly special. Tender chunks of braised pork shoulder are simmered low and slow alongside naturally sweet sweet potatoes, hearty carrots, and aromatics in a rich, velvety broth seasoned with smoked paprika, cumin, and coriander. As the sweet potatoes cook down, they release their starches into the broth, creating a luscious, naturally thickened base without any added flour or cream. It's the kind of comforting, filling dinner that tastes even better the next day.
Equipment
- 6-quart Dutch oven or heavy-bottomed stockpot - Essential for even heat distribution during the long braise
- Chef's knife - 8-inch recommended
- Cutting board
- Wooden spoon or silicone spatula - For stirring and deglazing
- Measuring cups and spoons
- Vegetable peeler - For peeling sweet potatoes
- Ladle - For serving
- Tongs - For turning pork while searing
Ingredients
- 2.5 lbs boneless pork shoulder - 1.1 kg, cut into 1.5-inch (4 cm) chunks
- 1.5 lbs sweet potatoes - 680 g, about 2 medium, peeled and cut into 1-inch (2.5 cm) cubes
- 1 large yellow onion - diced
- 4 cloves garlic - minced
- 3 medium carrots - about 1.5 cups or 200 g, sliced into half-moons
- 2 stalks celery - diced
- 14.5 oz canned diced tomatoes - 411 g, 1 can, with juices
- 3 cups low-sodium chicken broth - 710 ml, or pork broth
- 2 tbsp avocado oil - divided, or olive oil
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp ground black pepper
- 1 tsp salt - plus more to taste
- 4 sprigs fresh thyme - or 1 tsp dried thyme
- 2 bay leaves
- 1 tbsp fresh flat-leaf parsley - chopped, for garnish
Instructions
- Pat pork shoulder chunks thoroughly dry with paper towels, then season all sides with 1 tsp salt and 1/2 tsp black pepper. Peel and cube the sweet potatoes, and dice the onion, celery, and carrots; mince the garlic.
- Heat 1 tbsp oil in a Dutch oven over medium-high heat and sear the pork in a single layer (in batches if needed) for 3-4 minutes per side until deeply golden brown. Transfer seared pork to a plate and set aside, leaving the drippings in the pot.
- Reduce heat to medium, add the remaining 1 tbsp oil, then cook the onion and celery for 4-5 minutes until softened, scraping up the browned bits. Add garlic and carrots and cook 2 more minutes until fragrant.
- Stir the tomato paste into the vegetables and cook for 1-2 minutes, stirring frequently, until it deepens to a brick-red color. This step caramelizes the paste and adds rich depth to the stew.
- Sprinkle the smoked paprika, cumin, and coriander over the vegetables and stir constantly for about 60 seconds until fragrant and toasted. Reduce heat slightly if the spices look like they may scorch.
- Pour in the diced tomatoes and broth, scraping up any remaining browned bits from the bottom of the pot. Return the seared pork and any accumulated juices, then nestle in the thyme sprigs and bay leaves.
- Bring the stew to a gentle boil over medium-high heat, then reduce to low. Cover partially and simmer for 45 minutes, maintaining a steady gentle simmer (not a hard boil).
- Stir in the cubed sweet potatoes, submerging them in the broth as much as possible. Replace the lid (partially cracked) and continue simmering for 45-55 minutes, stirring occasionally, until the pork is fall-apart tender and sweet potatoes are very soft.
- Remove and discard the bay leaves and thyme sprigs, then taste and adjust salt as needed. If a thicker broth is desired, mash a few sweet potato chunks against the pot wall. Ladle into bowls and garnish with fresh parsley.
Notes
- Always sear the pork in batches without crowding the pot — this ensures proper browning rather than steaming, which is key to building deep flavor.
- Pat the pork completely dry before searing. Even slight surface moisture will prevent a golden crust from forming.
- Don't skip caramelizing the tomato paste — those 2 minutes make a noticeable difference in the richness of the final stew.
- Cut sweet potatoes into larger 1-inch pieces so they hold their shape during the long cook time rather than disintegrating entirely.
- Keep the heat on low during the simmer — a gentle bubble, not a rolling boil. Hard boiling will make pork shoulder tough and stringy.
- To naturally thicken the broth, mash a few cooked sweet potato chunks directly in the pot with the back of a spoon.
- Storage: Refrigerate in an airtight container for up to 4 days. Freeze in portions for up to 3 months. Reheat on the stovetop over medium-low heat, adding a splash of broth if needed.
- Make-ahead tip: This stew tastes even better the next day once the flavors have melded. Make it up to 2 days in advance and reheat before serving.
- Substitution: Swap pork shoulder for bone-in chicken thighs and reduce total cook time to 45-50 minutes total.
- To make in a slow cooker, brown the pork and sauté aromatics first, then transfer to the slow cooker and cook on LOW 7-8 hours, adding sweet potatoes for the last 2 hours.
Nutrition
Serving: 1BowlCalories: 390kcalCarbohydrates: 28gProtein: 34gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 520mgPotassium: 820mgFiber: 5gSugar: 9gVitamin A: 210IUVitamin C: 20mgCalcium: 6mgIron: 18mg
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