Ingredients
- 2 lbs pork shoulder or stew meat
- 4 medium russet or Yukon Gold potatoes, diced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon fresh thyme (or rosemary)
- Salt and pepper to taste
Instructions
- Dice the pork into 1-inch cubes and chop onions, carrots, celery, and potatoes into bite-sized pieces.
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the chopped onion until translucent, then add the minced garlic and cook for another minute until fragrant.
- Add the cubed pork to the pot and season it with salt and pepper. Brown the meat on all sides.
- Stir in the carrots, celery, and potatoes. Sauté everything together for about 5 to 7 minutes.
- Pour in enough broth to cover the ingredients, approximately 4 cups. Add the cinnamon, nutmeg, and thyme.
- Bring to a gentle boil, then reduce heat, cover, and let it simmer for about 90 to 120 minutes until the meat is tender.
- Taste and adjust seasoning, adding red pepper flakes for extra heat if desired.
- Ladle the stew into bowls and garnish with fresh parsley if desired.
Notes
For a thicker stew, mash some potatoes against the side of the pot while cooking. Leftovers can be refrigerated for up to three days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None