Fall-Apart Pork Stew Recipe
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Fall-Apart Pork Stew

By: Michelle  
"A tomato and vegetable pork stew that is sure to please any crowd! It is a long cooking process, good for a day when you are staying at/working at home, but WELL worth the invested time."

Rating: This weblink has been rated 4 times with an average star rating of 4.8 Read Reviews (4)

Rate/Review | 156 people have saved this

Prep Time:
1 Hr
Cook Time:
5 Hrs
Ready In:
1 Day 6 Hrs

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 tablespoons onion powder
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon garlic powder
  • 1 1/2 tablespoons seasoned salt
  • 1 1/2 tablespoons ground black pepper
  • 1 teaspoon dried marjoram
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 pounds boneless pork shoulder, cubed
  • 1 bunch spinach leaves, washed
  • 1/4 cup olive oil
  • 2 tablespoons all-purpose flour
  • 1/4 cup butter
  • 1 onion, thinly sliced
  • 2 stalks chopped celery
  • 1 pound fresh mushrooms, sliced
  • 1 1/2 cups beef broth
  • 2 (28 ounce) cans stewed tomatoes
  • 2 bay leaves
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon garlic powder
  • 2 (15 ounce) cans butter beans, rinsed and drained
  • 1 yellow squash, sliced
  • 1 zucchini, sliced
  • salt and pepper to taste

Directions

  1. Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.
  2. Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.
  3. Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.
  4. Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.
  5. Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.
  6. Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 526 | Total Fat: 29.6g | Cholesterol: 83mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2008 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
Excellent. The only change I made was to add the fresh parsley and spinach near the end, with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2008 by Lynnje 
Great! Even better the next day. Followed the recipe exactly except for I used navy beans... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2009 by Robin E. 
I made this over the weekend and WOW it was one of the best stews I have ever, ever had. My... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2009 by Steph Tol 
Wonderful flavor, but a little too time consuming! I ran out of time after toasting the flour,... MORE

 
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