Spicy Pork and Potato Stew was the very first recipe I ever posted. Memories… like the corner of my mind!
Spicy Pork and Potato Stew uses tender pork cuts and potato simmered in Middle Eastern spices and tomato sauce. Chipotle chiles in adobo sauce and chorizo bring loads of flavor.
As usual for me, the day never started with the intention of making a grand dinner with three courses (or starting a blog), but around 3:00 p.m., a big dinner started to seem like a good idea.
Make sure you PIN Pork and Potato Stew!
Spicy Pork and Potato Stew was originally called Middle Eastern Potato and Pork stew and was adapted from Food and Wine.
I had to substitute key ingredients with other items I had in my kitchen seeing that a trip to the grocery store was out of the question that late in the day.
I recorded the recipe using the ingredients I had, not the originals, so this is the way it has stayed ever since!
I served my version of Spicy Pork and Potato Stew with simple Homemade Pita Bread and sweet Fattoush. Pita can be used along with the fattoush to make a wrap, of sorts, or to wipe your bowl clean. This recipe is so tasty, you won’t want to leave even the slightest little bit.
This Pork Stew is of Middle Eastern descent and hosts a unique blend of pork spiced with regional spices such as marjoram, thyme and paprika. It is a hearty dinner that will stick to your ribs and keep you full for hours.
It also uses the technique of boiling to cook the pork, resulting in tender morsels and flavorful broth. The stew itself is thick and hearty, perfect for warming up a chilly winter evening.
More hearty one dish recipes:
Tools for making Spicy Pork and Potato Stew:
Dutch Oven– every kitchen should have one! They are heavy. They are expensive. They are worth it!
Fat Separator – Perfect for creating the best sauces with no oil slicks. I like this one because it has a lid and stopper, but it is also dishwasher safe! Score!
Questions you might have about how to make Spicy Pork and Potato Stew:
Can you make this pork stew ahead of time? You sure can! In fact, it might taste better about 24 hours after it’s made when the flavors have time to marry.
How long will pork and potato stew stay good for? If covered and refrigerated, this pork stew will be good for up to 5 days.
Can I freeze this stew recipe? This is an excellent freezer-friendly recipe. Package it well with as little air as possible. It will be good for up to 4 months.
What if I want to make my stew mild? Reduce or omit the chipotle peppers, red onion and look for a mild or just smoky chorizo sausage.
Spicy Pork and Potato Stew Recipe
- 6 pounds bone-in pork shoulder , trimmed and cut into 1 1/2-inch cubes, discard bone
- 1/4 teaspoon dried marjoram
- 1 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- 3 large bay leaves
- 1 tablespoon kosher salt
- 2 tablespoons vegetable oil
- 3/4 pound red potatoes , cut into 1/2-inch cubes
- 5 ounces chorizo sausage* , casings removed if links
- 1 medium white onion , finely chopped
- 2 garlic cloves , crushed
- 28 ounces crushed tomatoes
- 2- 4 chipotle chiles in adobo sauce , seeded and minced, plus 2-4 teaspoons sauce
- 2 tablespoons sugar
- 1 teaspoon fine sea salt
- 1 avocado
- ½ cup red onion , thinly sliced
- Homemade Pita Bread
- In a large Dutch oven, combine pork chunks, marjoram, thyme, paprika, bay leaves and Kosher salt. Cover with 4 cups of water. Ingredients will only be partially covered. Keep on a very low simmer until the meat is tender, approximately 45 minutes.
- Using a slotted spoon, transfer the pork to a paper towel lined plate to allow to cool. Discard all but 1 cup simmering water. Skim fat from reserved liquid.
- In the same Dutch oven, heat vegetable oil over medium-high heat. Add onion, garlic and potatoes, stirring until vegetables start to soften, approximately 10 minutes.
- Ladle into a small soup bowl and place on a large dinner plate with 3-4 flatbreads, a couple slices of avocado and thinly sliced red onion. Dip flatbreads into the stew and top with additions. Enjoy your Middle Eastern Pork Stew!
- Add chorizo and cook for an additional 5 minutes, breaking apart as it cooks. Stir in tomatoes, chipotle peppers and abodo sauce. Add 1 cup of reserved pork broth and pork. Simmer for 10 minutes.
- Stir in sugar and salt right before serving.
- Serve topped with red onion slices, avocado and pita bread on the side.
- If you’ve tried this recipe, come back and let us know how it was!
couple steps put of place and wasnt clear when to add pork back in. I think i made pork tough by adding in early with tomatoes. didnt use sugar looking for something more savory and it was great and spicey.
Thanks for the feedback! I’ll go back and take a look at the preparation and steps.
Excited about this! My daughter is obsessed with pita lately and I’ve been trying to find new recipes that use them. This is perfect!
Made this for the family and it was a hit!