Pork and Potato Stew
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
329 kcal
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Course
Main Course, Dinner
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Cuisine
Romanian
Pork and Potato Stew
Description
The Pork and Potato Stew is built around seared pork tenderloin pieces cooked with onion and garlic before combining with diced potatoes and red bell pepper. Once the meat is no longer pink, diced tomatoes and spices including paprika and cumin are added with water to create a flavorful broth. The mixture simmers until the potatoes soften and the stew thickens. Fresh parsley adds brightness at the end.
This stew develops a moderately spiced flavor profile, balancing the sweetness of bell pepper and tomatoes with the earthiness of paprika and cumin, enriched by garlic and onion. The texture is hearty: tender meat chunks, soft potatoes, and a richly flavored broth that is not overly thick.
Serve this stew warm as a main course, optionally garnished with sour cream for creaminess. It is suitable for a filling family meal, and the flavors deepen if allowed to rest overnight for reheating. Adjust hot sauce to desired heat level during cooking.
Variations include substituting pork with chicken thighs or beef chunks, and choosing potato types based on hold shape preferences. If the stew is too thick or thin, adjust water to achieve preferred consistency. This recipe is appropriate for make-ahead meals and stores well refrigerated.
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 pound pork tenderloin
- 4 cloves garlic minced
- 1 pound potato pealed and chopped in 1 inch pieces
- 1 medium red bell pepper chopped
- 1 cup diced tomatoes canned
- hot sauce to taste
- ½ teaspoon cumin ground
- 1 tablespoon paprika
- salt to taste
- black pepper to taste
- 3 cups water
- parsley chopped, fresh
Instructions
- In a large non stick skillet heat the oil over medium heat. When the oil is hot enough, add the chopped onion and cook until onion is translucent.
- Add the pork and garlic to the onion. Add the potatoes and red pepper to the skillet.
- At this point we just want to cook the meat until no longer pink, for about 5 to 7 minutes, stirring occasionally.
- Add the tomatoes, hot sauce, paprika, cumin, salt, pepper and water to the skillet and stir. Bring to a boil then turn down the heat and cover with a lid and let simmer for about 20 minutes, or until the potatoes are cooked through. Make sure to gently stir occasionally.
- Garnish with chopped parsley and sour cream if preferred.
Notes
- Chicken thighs or beef chunks can replace pork tenderloin for a different protein option.
- Yukon Gold or red potatoes are preferred as they hold shape well, but other potatoes can be used with adjusted cooking times.
- Adjust hot sauce quantity to control stew spiciness; start small and increase to taste.
- If stew is too thick, add water or broth; if too thin, simmer uncovered to reduce.
- Flavors improve when made ahead and reheated, making this dish good for meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 329kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 27g | 54% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 74mg | 25% |
| Sodium | 165mg | 7% |
| Potassium | 1210mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1872IU | 37% |
| Vitamin C | 70mg | 78% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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