This one-pot Spanish pork stew turns simple ingredients into a cozy dinner that feels like home. It's an easy Spanish pork and potato stew perfect for busy weeknights.
The Best Spanish Pork and Potato Stew for Busy Weeknights
My mother made this rustic pork potato stew recipe throughout my childhood in Spain. The paprika and garlic would fill the kitchen as it slowly simmered, and we always knew something warm and comforting was coming. That aroma alone could make everyone gather early at the table.
Now I make this recipe the same way, browning the pork, softening the vegetables, then letting the potatoes soak into the smoky broth. It's classic Spanish comfort food with very little effort, and every bowl still feels special. I make this easy Spanish pork and potato stew the same way I make my Spanish pork chops recipe, simple steps with big flavor.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Pork Shoulder: I chose shoulder because it stays juicy through the long simmer and gives the pork and potato stew a rich, full body.
- Aromatics & Veg: Onion, red pepper, garlic, and carrots build a sweet-savory base I never skip; they make the broth taste homemade.
- Flavor Makers: Smoked paprika, tomato puree, and a splash of sherry wine add warmth and, meanwhile, bring depth that feels cozy without being heavy.
- Broth & Finishers: Chicken broth, potatoes, and peas round everything out; the potatoes soak up flavor, and the peas add a fresh pop at the end.
How to Make Pork and Potato Stew
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Brown the Pork: Heat extra virgin olive oil in a large pot, add pork shoulder, season with salt and black pepper, and brown on all sides. Remove and set aside.
2. Cook the Vegetables: Sauté the onion with salt until soft, then add red pepper, garlic, and carrots. Stir in smoked paprika and tomato puree.
3. Build the Base: Pour in sherry wine and add bay leaves. Let simmer briefly, then return the pork and mix in the potatoes.
4. Simmer the Pork and Potato Stew: Add chicken broth and peas, bring to a boil, then cover and simmer for 50 minutes until pork and potatoes are tender.
What to Serve with Pork and Potato Stew
I love this one-pot comfort food with crusty ciabatta for dipping and a simple tomato salad on the side. A light lemon dessert finishes the meal beautifully.
Tips for Recipe Success
Deglaze with Intention: After adding the sherry, scrape up every browned bit; those little specks make the broth taste deeper and richer.
Even Cuts Cook Evenly: I cut pork and potatoes into similar sizes so they finish at the same time, and the texture stays consistent.
Adjust the Body: If you want it a touch thicker, mash a few potato cubes into the broth during the last minutes of simmering; if it's too thick, splash in a bit more broth.
Storing Leftovers: I usually keep the pork and potato stew in an airtight container in the fridge for up to 3 days. When I reheat it on the stove over low heat, I sometimes add a splash of broth or water to loosen it up; it brings the flavors back to life beautifully.
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Recipe
Spanish Pork and Potato Stew
Ingredients
- 3 tablespoon Extra Virgin Olive Oil
- 800 g Pork Shoulder - Cut into 1½ inch pieces
- 1 teaspoon Salt
- ½ teaspoon Black Pepper - Freshly ground
- 1 Onion - Chopped
- ½ teaspoon Salt
- 1 Red Bell Pepper - Diced
- 3 Cloves Garlic - Minced
- 2 Carrots - Diced
- 1 tablespoon Smoked Paprika
- 3 tablespoon Tomato Puree
- 100 ml Sherry Wine
- 2 Bay Leaves
- 800 g Potatoes - Diced
- 1 l Chicken Broth
- 100 g Frozen Peas
Instructions
- In a large pot, heat the extra virgin olive oil over medium heat. Add the pork shoulder pieces, season with salt and black pepper, and brown them on all sides. Remove the pork from the pot and set aside.
- Add the chopped onion and ½ teaspoon of salt, cooking for about 5 minutes until softened. Stir in the diced red pepper and cook for another 4 minutes, stirring occasionally. Add the minced garlic and cook for 1 minute, just until fragrant. Finally, add the carrots and toss everything together so the vegetables are well combined.
- Clear a small space in the center of the pot and add the smoked paprika, toasting it for about 30 seconds to release its flavor. Stir in the tomato puree until the vegetables are fully coated. Pour in the sherry wine, add the bay leaves, and let everything simmer gently for 2 minutes.
- Return the browned pork to the pot, stirring it into the vegetables and spices so everything is well coated. Add the potatoes and mix again to distribute them evenly. Pour in the chicken broth, then gently stir in the frozen peas.
- Bring to a boil, reduce the heat, cover, and simmer for 50 minutes until the pork and potatoes are tender.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Nikki says
I’m going to try this pork and potato stew soon, it looks incredible! I can already tell the flavors will be rich and comforting.