Spanish Pork and Potato Stew
This Spanish pork and potato stew is a hearty one-pot dinner with tender pork, soft potatoes, and a smoky paprika broth. Simple, flavorful, and perfect for busy weeknights.
Ingredients
- 3 tablespoon extra virgin olive oil
- 800 g pork shoulder cut into 1½ inch pieces
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 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
Brown the Pork Well: I like to take my time here because a deep golden crust makes the stew so much richer.
Simmer Slowly: I’ve found that keeping the heat low and steady is the key to tender pork and soft potatoes.
Add the Peas Last: I always toss them in at the end so they stay bright green and don’t lose their freshness.
Even Better Tomorrow: I like making it ahead because the flavors deepen overnight and taste even better the next day.
Nutrition
Calories: 341kcal | Carbohydrates: 33g | Protein: 22g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 58mg | Sodium: 1287mg | Potassium: 1120mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4775IU | Vitamin C: 63mg | Calcium: 60mg | Iron: 3mg
