Easy Pork Stew

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This aromatic and hearty pork stew is perfect for cold winter nights and it's truly easy to make.

I like to serve it in soup bowls, or atop rice, cauliflower rice, or spaghetti squash noodles.

Pork stew served in a cast-iron skillet with a napkin and a serving spoon.

I love stews. They are such classic comfort food. I like to make beef heart stew, okra stew, and fish stew.

Many stew recipes require quite a bit of work, and I'm not a very patient person. This pork stew is not just delicious, but also very easy to make, and it's so tasty and comforting!

The leftovers are great too, so sometimes I double the recipe to ensure I have yummy leftovers for the next few days.

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Ingredients
Variations
Pork Stew Instructions
Expert Tip
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Pork Recipes
Recipe Card

Ingredients

Here's an overview of the ingredients you'll need to make this recipe. The exact measurements are included in the recipe card below.

Olive oil: I love cooking with this delicious oil. Another tasty option is to use ghee.
Pork tenderloin: Readily available at the supermarket or at Whole Foods. I use a sharp chef's knife and cut it into 1-inch cubes.
Minced fresh garlic: I use a full tablespoon, which may seem like a lot. But it adds great flavor to the stew. If you don't have fresh garlic, it's OK to garlic powder, but then you should use just a teaspoon.
To season: Kosher salt, black pepper, paprika, and dried thyme. Since we add 2 teaspoons of paprika, which is quite a bit, you should make sure it's very fresh.
Chicken broth: I typically use a low-sodium broth by Pacific Natural, which has a very low sodium content. This enables me to better control the saltiness of the stew.
Canned tomato sauce: I usually use the Whole Foods brand.
Dried bay leaf: Adds an extra - subtle - layer of flavor to the stew. It's not strictly needed here, so don't buy it especially, but it does make a difference in the flavor profile of the dish.
Cornstarch: Acts as a thickener in case you feel the stew is not thick enough. Another option is to add just a bit of coconut flour, which is a very powerful thickener. The small amount needed to thicken the stew won't impart a coconut flavor to the dish.
Parsley: Used for garnish. You can skip it if you don't have any on hand.

The ingredients needed to make a pork stew.

Variations

Use dry white wine instead of chicken broth. You can then serve the stew with the same wine. I find that Sauvignon Blanc works well.
Use smoked paprika instead of sweet paprika. It adds a nice smoky flavor to the dish.
Sometimes I add a bit of cayenne pepper - about ⅛ teaspoon - to add some heat to the dish.
Add veggies: During the last 5 minutes of simmering the stew, mix in 1-2 cups of a chopped vegetable such as broccoli or cauliflower florets. Other (higher carb) options include baby carrots or peas. You can also mix a handful of baby spinach leaves into the fully-cooked stew.

Pork Stew Instructions

Scroll down to the recipe card for the detailed instructions. Here are the basic steps for making this recipe:

Cube the pork tenderloin. (Photos 1-2).
Cook the pork cubes in olive oil on all sides. (Photo 3).
Add the garlic, paprika, and thyme, and cook them briefly. (Photo 4).
Add the broth and use it to deglaze the pan - scrape the bottom of the pan to loosen any tasty bits stuck to the bottom.
Add the tomato sauce and bay leaf. (Photo 5).
Bring the mixture to a boil, then lower the heat and simmer until the pork is cooked through. This should take about 10 minutes. (Photo 6).

A six-photo collage showing the steps for making a stovetop pork stew.

Expert Tip

Pork tenderloin is a tasty cut, but it's lean and can dry out easily. So make sure not to overcook it.

According to the USDA, pork (except for ground pork) can be cooked to medium. There's no need for it to be cooked until it's well done.

Recipe FAQs

What cut of pork is best for making a stew?

I use pork tenderloin. It's a lean and tender cut, making it perfect for a quick-cooking stew such as this one.

Pork shoulder is theoretically an option too, but I find that it's actually too fatty for this particular recipe. It needs to be cooked for a longer time to melt away the fat. So I prefer to use that when making a pork roast, pulled pork, or carnitas.

Does pork get more tender the longer it cooks?

While this is true (with some limitations) for a fatty cut like pork shoulder, and assuming you use a slow cooking method, it's not true for a lean cut such as pork tenderloin. That's why I cook this stew for a short time.

Can I add vegetables to this stew?

Yes, absolutely. During the last 5 minutes of simmering the stew, you can mix in 1-2 cups of a chopped vegetable such as broccoli or cauliflower florets.

Serving Suggestions

I usually serve this stew in soup bowls, or atop rice or cauliflower rice, with a side of a green vegetable such as roasted green beans or steamed broccoli.

It's also very good on top of spaghetti squash, zucchini noodles, shirataki noodles, or sauteed spinach.

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered (to prevent splatters), in the microwave at 50% power.

You can also freeze the leftovers in individual containers for up to 3 months.

Pork stew served in a cast-iron skillet.

More Pork Recipes

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