Dutch Oven Pork Stew

Whether you make it in a Dutch oven on the stovetop or simmer it all day in a slow cooker, this hearty, tomato-based pork stew is great comfort food on a cool night.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 25 mins
• Calories: 452 Calories

Ingredients

• ½ teaspoon ground black pepper
• 1 large onion, chopped
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 2 stalks celery, chopped
• ½ teaspoon dried dill weed
• 1 tablespoon dried chives
• 2 tablespoons canola oil
• 1 teaspoon kosher salt
• 1 (26 ounce) jar pasta sauce
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 cups frozen whole kernel corn
• 1 (2 pound) boneless pork shoulder, cut into 1-inch cubes
• 3 medium Yukon Gold potatoes, cut into 1-inch pieces
• 2 cups quartered fresh button mushrooms
• 1 cup baby carrots, halved lengthwise

Recipe Instructions

Step 1

Sprinkle pork cubes with salt and pepper.

Step 2

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.

Step 3

Add onion, celery, chives, parsley, basil, and dill to the Dutch oven. Cook, stirring occasionally, until onions are tender, 8 to 10 minutes.

Step 4

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.