Dutch Oven Pork Stew
Description
Whether you make it in a Dutch oven on the stovetop or simmer it all day in a slow cooker, this hearty, tomato-based pork stew is great comfort food on a cool night.
Ingredients
•
1 (2 pound) boneless pork shoulder, cut into 1-inch cubes
•
1 teaspoon kosher salt
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1/2 teaspoon ground black pepper
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2 tablespoons canola oil
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1 large onion, chopped
•
2 stalks celery, chopped
•
1 tablespoon dried chives
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1 teaspoon dried parsley
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1 teaspoon dried basil
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1/2 teaspoon dried dill weed
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1 (26 ounce) jar pasta sauce
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1 (14 1/2 ounce) can diced tomatoes, undrained
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3 medium Yukon Gold potatoes, cut into 1-inch pieces
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2 cups frozen whole kernel corn
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2 cups quartered fresh button mushrooms
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1 cup baby carrots, halved lengthwise
Directions
1
Sprinkle pork cubes with salt and pepper.
2
Heat oil in a Dutch oven over medium-high heat. Add 1/2 of the pork; cook and stir until browned, about 5 minutes minutes. Remove to a paper towel-lined plate and repeat with remaining pork.
3
Add onion, celery, chives, parsley, basil, and dill to the Dutch oven. Cook, stirring occasionally, until onions are tender, 8 to 10 minutes.
4
Add pasta sauce, diced tomatoes, potatoes, corn, mushrooms, and carrots. Stir in browned pork and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until meat and vegetables are tender, about 1 1/2 hours.