Stewed Potatoes with Pork

This Stewed Potatoes with Pork is an easy, cozy weeknight dinner made with simple ingredients and one pot. Tender pork, soft potatoes, and a light yet flavorful broth come together into a comforting meal that feels homemade and satisfying without a lot of effort.

For more cozy pork dinner ideas, browse my Pork Recipes collection.

I usually make this when I want something warm and filling without standing at the stove all evening. It cooks gently, doesn’t require much attention, and turns into a hearty dinner that feels satisfying but never heavy.

What makes this dish especially comforting is the texture. The sauce becomes rich and velvety, naturally thickened without any flour. As the pork and potatoes cook together, they release just enough starch and flavor to create a smooth, well-balanced stew, finished with a small touch of butter for extra richness.

Everything cooks gently on the stove, allowing the flavors to build naturally. The pork turns juicy and tender, the potatoes soak up the broth, and the stew finishes with a rich, comforting texture that tastes deeply satisfying.

If you’re into cozy one-pot dinners with minimal cleanup, you’ll love my one-pan dinner recipes collection too.

Ingredients

• Pork shoulder – Pork shoulder works especially well here. It stays juicy, becomes tender as it simmers, and adds rich flavor to the potatoes without drying out. Cut it into medium-sized pieces so it cooks evenly.
• Potatoes – Yukon Gold or regular yellow potatoes are ideal. They soften beautifully while still holding their shape, helping naturally thicken the broth as they cook.
• Onion – Finely chopped onion melts into the base of the stew, adding gentle sweetness and depth as it cooks down with the pork.
• Carrot – A small amount of carrot adds natural sweetness and balances the savory flavors without overpowering the dish.
• Garlic – Added near the end, fresh garlic brings warmth and aroma without turning sharp or bitter.
• Water or broth – Both work well. Broth adds extra depth, while water keeps the flavors clean and lets the pork and potatoes shine.
• Butter – A few tablespoons during cooking help round out the flavors and give the stew a richer, more satisfying finish.
• Smoked paprika – Adds a mild smokiness that complements the pork without dominating the dish.
• Black pepper & whole peppercorns – Ground pepper adds immediate warmth, while whole peppercorns slowly release flavor as the stew simmers.
• Bay leaves – Give the broth a subtle, classic background note that develops over time.
• Salt – Essential for bringing out the natural flavors of the pork and potatoes.
• Fresh parsley – Stirred in at the end for freshness, color, and a clean finish.

How This Dish Comes Together

Start by preparing the pork shoulder. Trim off any large, excess pieces of fat, then cut the meat into medium-sized chunks. Keeping the pieces fairly even helps them brown properly and cook at the same pace.

Heat olive oil in a large pot or deep skillet over medium-high heat. Add the pork and let it brown for about 3 to 4 minutes per side. Do not stir too often. Giving the meat time to sear adds depth and flavor to the finished dish.

While the pork browns, prepare the vegetables. Peel the potatoes and cut them into medium cubes. Finely chop the onion and dice the carrot into small, even pieces so they cook at the same pace.

Once the pork is nicely browned, add the chopped onion. Cook until the onion softens and turns lightly golden. Stir in the diced carrot and let it cook for a few minutes to release its natural sweetness.

Spread the cubed potatoes evenly over the pork and vegetables without stirring. Pour in the water or broth, then place the butter on top. Cover the pot and let everything simmer gently for about 25 minutes, until the potatoes begin to soften and absorb the broth.

Toward the end of cooking, uncover the pot and season with salt, black pepper, smoked paprika, whole peppercorns, bay leaves, and minced garlic. Stir gently, cover again, and let the flavors come together for another 10 to 15 minutes.

Finish with a sprinkle of fresh parsley and serve while warm. The pork should be tender, the potatoes soft but intact, and the broth lightly thickened and rich from the butter.

Helpful Tips

• Do not stir the potatoes right away. Letting the potatoes sit on top while they simmer helps them keep their shape and slowly absorb flavor without breaking down too early.
• Cut the potatoes slightly larger than you think. Medium cubes hold up better during the long simmer and give the stew a better texture by the end.
• Browning the pork properly matters. Take a few extra minutes at the start to let the meat develop color. That initial sear adds depth that carries through the entire dish.
• Add garlic toward the end. This keeps the flavor warm and aromatic instead of sharp or bitter.
• Let the stew rest before serving. Even 10 minutes off the heat allows the broth to thicken naturally and the flavors to settle.
• Use water if you want the pork flavor to shine. Broth adds depth, but water keeps the taste clean and lets the meat and potatoes stand out.
• Taste after the bay leaves have done their job. Seasoning near the end gives you more control and prevents the stew from becoming overly salty.

What to Serve With Stewed Potatoes and Pork

This dish is hearty enough to serve on its own, but a simple side can balance it nicely and make the meal feel complete.

• Fresh vegetable salad – Something crisp and light, like cucumbers, tomatoes, or mixed greens, adds freshness alongside the rich stew.
• Pickled vegetables – Pickles, sauerkraut, or marinated cabbage bring acidity that cuts through the richness of the pork and potatoes.
• Crusty bread – Perfect for soaking up the flavorful broth at the bottom of the bowl.
• Simple slaw – A lightly dressed cabbage or carrot slaw adds crunch without overpowering the main dish.

Variations and Simple Swaps

• Use a different cut of pork. Pork butt or pork neck can be used instead of pork shoulder. Both stay tender during simmering and work well with potatoes.
• Make it more brothy. Add an extra half cup of water or broth if you prefer a looser, soup-like consistency.
• Add herbs. A small sprig of thyme or a pinch of dried marjoram adds a subtle herbal note without changing the character of the dish.
• Swap smoked paprika. Sweet paprika works well if you prefer a milder flavor without smokiness.
• Add vegetables. A handful of mushrooms or a small diced bell pepper can be added with the carrots for extra texture and flavor.
• Make it richer. Stir in an extra tablespoon of butter at the very end for a deeper, more rounded finish.

If you’re in the mood for a more classic, broth-forward dish, you might also enjoy my Pork Stew.

Frequently Asked Questions

Can I make this stew ahead of time?
Yes. This dish reheats very well. As it sits, the flavors deepen and the broth thickens slightly. Store it in the refrigerator for up to 3 days.

Can I use a different cut of pork?
Pork shoulder works best, but pork butt or pork neck can also be used. Lean cuts are not recommended since they tend to dry out during simmering.

Will the potatoes fall apart?
Not if they are cut into medium cubes and left undisturbed during the first part of cooking. This helps them soften while keeping their shape.

Can I make this in a slow cooker?
Yes. Brown the pork and cook the vegetables first, then transfer everything to a slow cooker. Cook on low for 6 to 7 hours or until the pork is tender.

How do I store leftovers?
Let the stew cool completely, then store it in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave.

Storage and Reheating

Refrigerator: Let the stew cool completely, then store it in an airtight container for up to 3 days.

Reheating: Warm it gently on the stove over medium-low heat, adding a small splash of water or broth if needed. You can also reheat in the microwave in short intervals, stirring in between.

Freezing: You can freeze it, but the potatoes may soften a bit after thawing. If you plan to freeze, slightly larger potato cubes hold up best.