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Pork and Potato Stew

There are dishes that are refined, and then there are those who lean more towards the simple, comfort food. This dish below is a perfect example of the second. Add enough veggies, spices, and a few potatoes, to make the dish even more savory. You can spice up the dish with some coriander seeds, chili, thyme, and dill.
There are dishes that are refined, and then there are those who lean more towards the simple, comfort food. This dish below is a perfect example of the second. Add enough veggies, spices, and a few potatoes, to make the dish even more savory. You can spice up the dish with some coriander seeds, chili, thyme, and dill.

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Ingredients

1 tablespoon vegetable oil
10 ounces of pork shoulder
salt
pepper
1 teaspoon coriander seeds
1 onion, chopped
1 carrot, thinly sliced
1 small green chili, thinly sliced
1 tablespoon tomato paste
2 thyme sprigs
2 bay leaves
2 cups of beef stock
3 potatoes, small dices
1 red bell pepper, chopped
1 spring onion, chopped
1 tablespoon butter
fresh dill (optional)

Ingredients

Steps

1
Done

Heat the vegetable oil in a skillet over medium heat. Add the pork and season it with salt and pepper.

2
Done

Crush the coriander seeds and add them over the pork. Add the onion and a bit more vegetable oil if needed.

3
Done

Cook the meat until evenly cooked on all sides. Add the carrots, chili, tomato paste, and give it a good stir.

4
Done

Season with fresh thyme, bay leaves, and half of the beef stock. Cover it with a lid and simmer for the next 10 minutes.

5
Done

Add the potatoes, bell pepper, spring onion, butter, and season with salt and pepper.

6
Done

Pour the remaining stock and simmer for the next 20 minutes.

7
Done

Serve the dish with some fresh dill on top!

Did you like this recipe? You can leave your comment here!


Nutritional Chart

491 kcal
Calories
26 g
Protein
20 g
Fat
53 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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