Pork and Sweet Potato Stew
This pork and sweet potato stew recipe simmers tender pork shoulder in a smoky tomato broth with soft sweet potatoes, using a simple timing trick that keeps the cubes tender and whole.
Equipment
- Heavy Dutch oven or stockpot - At least 5 to 6 quarts, with a lid
- Sharp chef's knife - For cubing the pork and vegetables
- Sturdy cutting board
- Wooden spoon - For scraping up the browned bits
- Vegetable peeler - For the sweet potatoes
- Ladle - For serving
Ingredients
- 2 lbs boneless pork shoulder - 900 g, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tablespoons all-purpose flour - 16 g, for dredging
- 1 teaspoon salt - plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons extra virgin olive oil - 30 ml
- 1 large yellow onion - diced
- 4 cloves garlic - minced
- 2 tablespoons tomato paste - 32 g
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce - 15 ml
- 4 cups low-sodium chicken broth - 960 ml
- 1.5 lbs sweet potatoes - 650 g, about 2 medium, peeled and cut into 1-inch (2.5 cm) cubes
- 2 tablespoons fresh parsley - 8 g, chopped, for garnish
Instructions
- Pat the pork cubes dry with paper towels. In a bowl, toss the pork with the flour, 1 teaspoon salt, and the black pepper until every piece is lightly coated, then shake off any heavy excess flour.
- Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Add the pork in a single layer, working in two batches, and let each batch brown undisturbed for 2 to 3 minutes per side, about 6 to 8 minutes total. Transfer the browned pork to a plate and set it aside.
- Lower the heat to medium and add the diced onion to the same pot. Cook for 4 to 5 minutes, stirring, until the onion turns soft and translucent. Add the minced garlic and cook for 1 minute more, just until fragrant.
- Stir in the tomato paste, smoked paprika, cumin, and dried thyme. Cook for about 1 minute, stirring constantly, so the paste darkens and the spices bloom.
- Pour in the chicken broth and add the Worcestershire sauce and bay leaves. Scrape the bottom of the pot with your wooden spoon to lift every browned bit, then return the seared pork and any resting juices to the pot.
- Bring the stew to a gentle simmer, then reduce the heat to low. Cover the pot, leaving the lid slightly ajar, and cook for 1 hour and 15 minutes, stirring occasionally and keeping the simmer lazy, not a hard boil.
- Stir in the cubed sweet potatoes, pressing them under the liquid. Cover again and simmer for 30 minutes, until the pork is very tender and the sweet potatoes are soft but still hold their shape.
- Fish out and discard the bay leaves. Taste and adjust with more salt and pepper as needed. Ladle into bowls and scatter the chopped parsley over the top.
Notes
- Dry the pork before dredging: Wet meat steams instead of browning, and that color is where the deepest flavor comes from.
- Sear in two batches: Crowding all the pork in at once makes it go grey and watery instead of browned, so always split it.
- Cut the sweet potatoes a touch larger than the pork: Bigger cubes hold their shape through the final simmer instead of dissolving before the meat is ready.
- Bloom the spices in the fat: Cooking the paprika and cumin with the tomato paste for a minute wakes them up far more than tossing them into liquid.
- Save the Worcestershire for depth: A splash near the end adds a savory backbone that does more than extra salt.
- Let it rest: Even 15 minutes off the heat lets the broth settle and thicken before serving.
- Taste at the very end: The broth concentrates as it reduces, so final seasoning should always come last.
- Storage: Cool the stew completely, then store it in an airtight container in the refrigerator for up to 4 days.
- Freezing: Pack cooled stew into freezer-safe containers or bags, leaving room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently over medium-low heat, stirring now and then, or use 1-minute microwave bursts, stirring between each. Stir in a splash of broth or water to loosen the stew as needed.
- Slow cooker option: Sear the pork and bloom the aromatics on the stovetop first, then transfer everything except the sweet potatoes to the slow cooker. Cook on low for 6 to 7 hours, adding the sweet potatoes in the final hour.
- Thickening: This recipe thickens on its own thanks to the flour on the pork and the starch from the sweet potatoes. For a thicker result, mash a few sweet potato cubes against the side of the pot and stir them in, or whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last few minutes.
Nutrition
Serving: 1BowlCalories: 385kcalCarbohydrates: 24gProtein: 31gFat: 18gSaturated Fat: 5gSodium: 480mgFiber: 4gSugar: 7g
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