Winter Pork Stew

Lunch / Dinner

Winter Pork Stew

Move over, beef — pork shoulder is full of flavor and makes a terrific stew in its own right. This unique one-pot Pork Stew gets a hint of sweetness from parsnips and sweet potatoes, while turnips and potatoes add a hearty, earthy dimension. This is definitely the stew to turn to when winter winds start to howl.

Makes

10 cups

Total Time

Print Recipe

Share Recipe

Ingredients

COMBINE:

ADD:

DEGLAZE:

STIR IN:

Pork Shoulder

Often called pork butt, the shoulder is a perfect cut for braises and pork stews — these moist-heat cooking methods help break down tough fibers and connective tissues. To prevent an oily stew, trim off any visible pieces of fat before browning.

Instructions

Combine ½ cup flour, salt, pepper, and thyme in a resealable plastic bag. Add pork, toss to coat, then shake off excess. Brown half the meat in 1 Tbsp. oil in a Dutch oven or large pot over medium-high heat, 79 minutes; transfer to a plate. Brown remaining pork in remaining 1 Tbsp. oil and remove; reduce heat to medium.

Add onions, carrot, celery, garlic, and bay leaf to pot; sweat 5 minutes.

Deglaze pot with wine, simmer until nearly evaporated, then stir in broth and pork. Bring stew to a boil, reduce heat to low, and simmer, covered, 30 minutes.

Stir in sweet potatoes, russets, turnips, and parsnips; cover and cook 30 minutes more.

Combine butter and 2 Tbsp. flour and add to the stew; simmer 5 minutes to thicken. Discard bay leaf and season stew with salt and pepper.

For the best color, brown the meat in batches. A crowded pot will cause the meat to steam.

For the best color, brown the meat in batches. A crowded pot will cause the meat to steam.

To avoid overcooking the root vegetables, add them after the meat simmers for 30 minutes.

To avoid overcooking the root vegetables, add them after the meat simmers for 30 minutes.

Finish the stew with the butter-flour mixture. The flour will help thicken the sauce.

Finish the stew with the butter-flour mixture. The flour will help thicken the sauce.

Nutritional Facts

Nutritional Facts

Per cup

Calories: 288

% Daily Value*

Total Fat 11g 16%

Sodium 328mg 13%

Carbs 22g 7%

Fiber 3g 12%

Protein 22g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Statistics

Statistics

  • Average: 5.00
  • Standardized Average: 5.00
    This is the average rating for this recipe, relative to the average rating of all of the recipes on this site. The average rating of all the recipes on this site is 56.69. If we pin the population average to 3 (define 3 as the new 56.69) and adjust this particular recipe's average accordingly, we see that, relative to a population average of 3, this recipe's adjusted standardized average is 5.00. This number is useful in that it accounts for how different people have different interpretations of the rating system.
  • Median: 5
    This is the rating that is in the middle of the ratings distribution. It is generally more indicative of how much you will actually like this recipe than the average because the average is subject to being skewed by outliers.
  • Mode: 5
    This is the most common rating that people have given this recipe.
  • Standard Deviation: None
    This is a measure of how polarizing the recipe is; how much people disagree about it.
    0 is the least polarizing; everyone agrees on the rating.
    2.5 is the most polarizing.
    Recipes with lower standard deviations in the ratings are better for people who don't want surprises. Higher standard deviations are good for adventurous cooks. There is no standard deviation for this recipe because it has fewer than 2 ratings so far.
This was very good! Its worth trying if your looking for something different.
Mary
April 12, 2020, 10:25 a.m. Edited Edit Delete

Edit Review

Delete Review

Show Fewer ▲
Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!

Subscribe!