A hearty, tomato-based, pork stew is great comfort food on a cool night. Make this in a Dutch oven on the stovetop or in a slow cooker.
Ingredients
- boneless pork shoulder: 1 piece (2 pound, cut into 1-inch cubes)
- kosher salt: 1 tsp
- ground black pepper: 0.5 tsp
- canola oil: 2 Tbsp
- onion: 1 piece (chopped)
- stalks celery: 2 piece (chopped)
- chives: 1 Tbsp (dried)
- parsley: 1 tsp (dried)
- basil: 1 tsp (dried)
- dill weed: 0.5 tsp (dried)
- pasta sauce: 1 jar (26 ounce jar)
- tomatoes, undrained: 1 can (14.5 ounce can, diced)
- medium Yukon Gold potatoes: 3 piece (cut into 1-inch pieces)
- frozen whole kernel corn: 2 cups
- quartered fresh button mushrooms: 2 cups
- baby carrots: 1 cup (halved lengthwise)
Metric Conversion
Stages of cooking
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Sprinkle pork cubes with salt and pepper.
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Heat oil in a Dutch oven over medium-high heat. Add 1/2 of the pork; cook and stir until browned, about 5 minutes minutes. Remove to a paper towel-lined plate and repeat with remaining pork.
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Add onion, celery, chives, parsley, basil, and dill to the Dutch oven. Cook, stirring occasionally, until onions are tender, 8 to 10 minutes.
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Add pasta sauce, diced tomatoes, potatoes, corn, mushrooms, and carrots. Stir in browned pork and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until meat and vegetables are tender, about 1 1/2 hours.
