5 Must-Try Pork Stew Recipes for Cozy Nights

When the chill of autumn and winter sets in, there's nothing more comforting than a rich, hearty pork stew simmering on the stove. Here are five must-try pork stew recipes that promise warmth, flavor, and satisfaction for those cozy nights at home.

1. Classic Pork and Cider Stew

This traditional recipe combines the sweetness of apple cider with the savory richness of pork shoulder to create a meal that's perfect for autumn evenings.

• Ingredients:
  • 2 lbs pork shoulder, cubed
  • 3 cups apple cider
  • 2 onions, chopped
  • 3 carrots, sliced
  • 2 apples, peeled and cut into chunks
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 2 tsp dried thyme
  • Salt and pepper to taste
  • 2 tbsp flour for thickening
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Season the pork with salt and pepper, then brown it on all sides. Remove and set aside.
  2. In the same pot, sauté the onions until translucent. Add garlic and cook for another minute.
  3. Return the pork to the pot, sprinkle with flour, and mix well to coat the meat. Pour in the apple cider, add carrots, apples, and thyme.
  4. Bring to a boil, then reduce to a simmer, cover, and cook for 2-3 hours until the pork is tender.
  5. Adjust seasoning with salt and pepper before serving.

🍏 Note: Cider can be substituted with apple juice for a less intense flavor.

2. Spicy Pork Chili Verde

If you're in the mood for something with a kick, this Spicy Pork Chili Verde will warm you up in more ways than one.

• Ingredients:
  • 2 lbs pork shoulder, cut into chunks
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 lb tomatillos, husked and quartered
  • 2 jalapeños, seeded and chopped
  • 1 bunch cilantro, chopped
  • 1 cup chicken broth
  • 1 tbsp cumin
  • 1 tsp oregano
  • Salt and pepper
• Instructions:
  1. Heat oil in a large pot. Season the pork with salt and pepper, then sear it until browned. Set aside.
  2. In the same pot, cook onions until soft, then add garlic, tomatillos, and jalapeños. Sauté until tomatillos start to break down.
  3. Return pork to the pot, add cumin, oregano, cilantro, and chicken broth. Stir to combine.
  4. Bring to a boil, then lower to simmer and cook for 2-3 hours.

3. Hungarian Pork Goulash

Hungarian Goulash, with its deep, rich flavors, is a perfect dish for a cold evening.

• Ingredients:
  • 2 lbs pork loin, cubed
  • 2 large onions, chopped
  • 3 bell peppers, diced
  • 3 tbsp sweet paprika
  • 2 tomatoes, diced
  • 2 cups beef broth
  • 1 tbsp caraway seeds
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • Salt and pepper to taste
• Instructions:
  1. In a large pot, brown the pork cubes. Remove and set aside.
  2. Add onions to the pot and cook until caramelized. Stir in the paprika, ensuring not to burn it.
  3. Add peppers, tomatoes, garlic, caraway seeds, and tomato paste. Mix well.
  4. Return pork to the pot, pour in the beef broth, season with salt and pepper, and simmer covered for 1.5-2 hours.

🌶 Note: If you can't find sweet paprika, smoked paprika can give a different but still delicious flavor.

4. Portuguese Feijoada with Pork

Feijoada, the national dish of Brazil, has its roots in Portugal. This version uses pork to bring out the rich flavors.

• Ingredients:
  • 2 lbs pork ribs or spareribs
  • 1 cup dried black beans, soaked overnight
  • 2 oranges, for zest and juice
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 smoked sausage, sliced
  • 1 bay leaf
  • 1 tsp ground cumin
  • 1/2 tsp oregano
  • Salt and pepper
• Instructions:
  1. Boil the black beans with bay leaf, onion, and garlic until they are tender.
  2. In a separate pot, brown the pork ribs. Add the sausage.
  3. Combine beans and meat, add cumin, oregano, orange zest, and juice. Season with salt and pepper.
  4. Cook over low heat for 2 hours, ensuring the beans are well incorporated with the flavors.

5. French Pork Cassoulet

This cassoulet recipe, with its layers of flavor and comforting textures, is a labor of love, but the results are stunningly delicious.

• Ingredients:
  • 2 lbs pork belly, cut into chunks
  • 1 lb sausage, preferably garlic sausage
  • 2 cups white beans, soaked overnight
  • 1 large onion, chopped
  • 3 carrots, sliced
  • 1 can diced tomatoes
  • 4 garlic cloves, minced
  • 1 bouquet garni (thyme, parsley, and bay leaf tied together)
  • 1 cup dry white wine
  • 2 cups chicken stock
  • Salt and pepper
• Instructions:
  1. Preheat oven to 350°F (175°C). Render the pork belly in a casserole until crispy. Set aside.
  2. Brown sausage, remove, and cook onions, carrots, and garlic in the rendered fat.
  3. Add tomatoes, wine, stock, and bouquet garni. Return pork belly and sausage to the pot, along with beans.
  4. Cover and bake for 2 hours. Uncover, stir, and bake for another hour until the top is golden and crusty.

On these cool nights, each of these stews offers not just warmth and comfort but also a journey through various culinary traditions. Whether you choose the comforting flavors of cider, the spiciness of chili, the rich taste of goulash, the hearty Portuguese beans, or the intricate layers of cassoulet, each recipe provides a unique dining experience. Try these at home, and elevate your dinner to a cozy, memorable evening.

Can I use a slow cooker for these stews?

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Yes, you can adapt most of these recipes for a slow cooker. Simply brown your meats and sauté your vegetables in a pan before transferring everything to the slow cooker. Cook on low for 8 hours or on high for about 4 hours for best results.

What’s the best cut of pork to use for stew?

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For stews, tougher cuts like pork shoulder or pork butt work well because they become tender and flavorful when cooked slowly for a long time. Lean cuts like pork tenderloin can dry out if cooked this way.

Can I make these stews ahead of time?

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Most certainly! These stews typically taste better the next day as the flavors have time to meld. Store in the refrigerator and reheat gently on the stove or in the oven.