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.
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.
If you like this easy pork stew, you might like these other 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!
- 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!
If you can't find chorizo, you can substitute spicy or sweet Italian sausage.