Creamy Pork Stew

4.8

(64)

50 Reviews

9 Photos

This creamy pork stew recipe is one of my favorite cold-weather dishes of all time. You can add squash, Brussels sprouts, cabbage, mushrooms, or root vegetables — the recipe is quite versatile. If pork isn't your thing, this would be lovely with other meats, such as veal, beef, or chicken thighs. Serve over steamed rice, mashed potatoes, or noodles.

John Mitzewich

Updated on July 28, 2024

a bowl of pork stew with carrots and peas, topped with julienned apple

Prep Time:

15 mins

Cook Time:

2 hrs

Total Time:

2 hrs 15 mins

Servings:

Jump to Nutrition Facts

Ingredients

2 ½ pounds pork shoulder, cut into 2-inch chunks
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 large yellow onion, chopped
3 cloves minced garlic
½ cup apple cider or apple juice
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 ¼ cups heavy cream
¼ cup chicken broth or more as needed
4 sage leaves
2 sprigs thyme
2 small sprigs fresh rosemary
1 dried bay leaf
1 cup sliced carrots
1 stalk celery, sliced
1 pinch cayenne pepper
½ cup green peas, fresh or frozen
¼ cup matchstick-cut apple strips
1 tablespoon chopped fresh chives

Directions

Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly.
Heat vegetable oil in a large pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes per batch. Transfer pork to a plate.
Place onions into the same pot; cook and stir until translucent and the edges brown, 3 or 4 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in apple cider and apple cider vinegar.
Increase the heat to high and stir in mustard and horseradish. Transfer browned pork pieces back to the pot, along with any accumulated juices. Pour in cream and 1/4 cup chicken broth; add more chicken broth to cover if needed. Add sage, thyme, rosemary, and bay leaf; season with a pinch of salt. Bring to a simmer, then cover and simmer over low heat for 30 minutes.
Add carrots, celery, and cayenne pepper; season with more black pepper. Leave uncovered and simmer until meat is tender, about 1 hour. Add peas and simmer for 10 minutes. (Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.)
Garnish individual servings with apple strips and chives.

Chef John

Chef's Note

I just tossed my fresh herbs in whole. If you don't like that texture, you can simply chop the herbs before adding them.

Nutrition Facts (per serving)

760	Calories
61g	Fat
20g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 760
% Daily Value *
Total Fat 61g	78%
Saturated Fat 28g	140%
Cholesterol 214mg	71%
Sodium 447mg	19%
Total Carbohydrate 20g	7%
Dietary Fiber 3g	11%
Total Sugars 8g
Protein 33g	65%
Vitamin C 16mg	18%
Calcium 118mg	9%
Iron 2mg	13%
Potassium 726mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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