Ingredients
- 2 lbs Pork Shoulder, cut into 1.5-inch chunks
- 4 medium Yukon Gold Potatoes, diced
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 4 cups Chicken or Vegetable Broth
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 2 Bay Leaves
- 1 tbsp Rosemary, chopped
- 1 tbsp Thyme, chopped
- 2 tbsp Olive Oil
- Salt and Pepper, to taste
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat and sear the pork chunks until golden brown on all sides. Remove and set aside.
- Add onions, garlic, carrots, and celery to the pot and sauté until onions are translucent, about 5–7 minutes.
- Deglaze the pot by adding a splash of broth or water to lift browned bits from the bottom, stirring well.
- Stir in the cinnamon, nutmeg, bay leaves, rosemary, and thyme. Cook for 1 minute to bloom the spices.
- Return the seared pork to the pot along with the diced potatoes. Pour in enough broth to cover all ingredients. Bring to a gentle boil.
- Reduce heat to low, cover, and let simmer for 1.5 to 2 hours until the pork is tender.
- Adjust seasoning before serving, and if desired, mash some potatoes against the pot for a thicker consistency.
- Serve hot with fresh bread or cornbread on the side.
Notes
Let the stew rest for a while before serving to enhance the flavors. This dish can be made in large batches and is perfect for freezing.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Paleo