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Fall-Apart Pork Stew

Fall-Apart Pork Stew


"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."
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1 d 6 h servings 522 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 522 kcal
  • 26%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1611 mg
  • 64%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 18
  1. 20 Ratings

Most helpful positive review

I didn't have the time or exactly all the ingredients to do this so I customized it like this: I cubed two large pork chops and tossed them in a bag with the flour and all the spices. Then, I co...

Most helpful critical review

Good. Surprised at how spicy it is. Had to whip up a quick meal for the kids due to this. Husband asked me not to make this again and I will gladly accommodate that request.

Most helpful
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Least positive

I didn't have the time or exactly all the ingredients to do this so I customized it like this: I cubed two large pork chops and tossed them in a bag with the flour and all the spices. Then, I co...

Excellent. The only change I made was to add the fresh parsley and spinach near the end, with the other veggies - the 3-hour oven method with the spinach freaked me out a little... The recipe is...

I mixed everything up in the crock pot & added cooked beef stew meat. Did not use oil, butter, butter beans, squash or zucchini and didn't have bay leaves. Loved the flavour, it simmered all d...

Great! Even better the next day. Followed the recipe exactly except for I used navy beans because that's what I had and I used homemade beef stock. I also used boneless pork ribs instead of a ro...

This did take quite a bit of effort. I think it will be better when I try it again with a few changes. First of all, following the recipe produces a VERY spicy stew, so when you are adding the s...

This was GREAT. Even for the non-zuchinni fan in the house, we loved it. I used cannellini as this was my on hand bean...this is a keeper. Thanks!

I made this over the weekend and WOW it was one of the best stews I have ever, ever had. My only regret? There were no leftovers. I'll definitely be doubling next time (it did feed two adults, a...

Wonderful flavor, but a little too time consuming! I ran out of time after toasting the flour, so I threw everything in the crock pot for 5 hours on high.

This is by far my favorite winter stew. I have made this numerous times over the past two years and wouldn't change a thing. It is such a fabulous stew that I have used it in a "soup buffet ba...

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