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Dutch Oven Pork Stew
Dutch Oven Pork Stew
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Prep Time:
30 minutes
Cook Time:
115 minutes
Total Time:
145 minutes
Hearty tomato pork stew, perfect for cozy nights.
Ingredients:
  • 1 (2 pound) boneless pork shoulder, cut into 1-inch cubes
  • 0.5 teaspoon ground black pepper
  • 2 tablespoons canola oil
  • 1 large onion, chopped
  • 1 tablespoon dried chives
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 0.5 teaspoon dried dill weed
  • 1 (26 ounce) jar pasta sauce
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 3 medium Yukon Gold potatoes, cut into 1-inch pieces
  • 2 cups frozen whole kernel corn
  • 2 cups quartered fresh button mushrooms
  • 1 cup baby carrots, halved lengthwise
Instructions:
  • Season pork cubes generously with salt and pepper.
  • In a Dutch oven over medium-high heat, brown half of the pork in oil for about 5 minutes. Transfer to a paper towel-lined plate and repeat with the remaining pork.
  • Place onion, celery, chives, parsley, basil, and dill in the Dutch oven. Sauté until onions are soft, stirring occasionally, for about 8 to 10 minutes.
  • Combine pasta sauce, diced tomatoes, potatoes, corn, mushrooms, and carrots in a pot. Mix in browned pork and bring to a boil. Lower heat, cover, and simmer, stirring occasionally, until meat and vegetables are tender, around 1 1/2 hours.

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