Pork stew with potatoes and peas

Name: Pork stew with potatoes and peas - Mihaela D.
Ingredients: 700 g boneless pork shoulder 4 medium potatoes 1 small can of peas 2 onions 1 carrot 200 g peeled tomatoes 1 tablespoon tomato paste 2; 3 tablespoons oil 1 clove of garlic salt pepper 1 teaspoon dried thyme

Meat - Pork stew with potatoes and peas by Mihaela D. - Recipia

Pork stew with potatoes and peas I have made this stew many times when I don't feel like complicating things, but I want something hearty. If I have pork in the fridge and a few potatoes, the rest of the ingredients are almost always on hand. When I need to feed more people and have everyone at the table, this kind of stew quickly resolves the situation. Quick info Total time: about 1 hour and 30 minutes Preparation time: 15-20 minutes Cooking time: 1 hour - 1 hour and 15 minutes Servings: 4-6 Difficulty: easy to medium Recipe type: lunch or dinner Ingredients 700 g boneless pork shoulder 4 medium potatoes 1 small can of peas (about 400 g) 2 onions 1 carrot 200 g peeled tomatoes 1 tablespoon tomato paste 2-3 tablespoons oil 1 clove of garlic Salt Pepper 1 teaspoon dried thyme Preparation method 1. Wash the pork shoulder, pat it dry with a paper towel, then cut it into suitable pieces for the stew. 2. Peel the potatoes and cut them into quarters. Chop the onions finely. Cut the tomatoes into cubes, and peel and slice the carrot into rounds. 3. In a large pot, heat the oil. Add the pork and lightly brown it on all sides without drying it out too much. 4. Add 2-3 cups of water, cover, and let it simmer over medium heat. After 15 minutes, add the carrot and onion to the pot. 5. When the meat is cooked for more than half the time, add the potatoes and diced tomatoes. If needed, add a little hot water to cover all the ingredients. 6. Drain the peas and rinse them under running water. About 10-15 minutes before turning off the heat, add them to the pot. 7. Stir, adjust the taste with salt and pepper, and if necessary, add more hot water. 8. Towards the end, add the tablespoon of tomato paste, dried thyme, and sliced garlic. Mix well. 9. Let it boil for another two or three minutes and turn off the heat. Cover the pot and let the stew rest for 10 minutes before serving. Why I make this recipe often I prepare this stew because it easily adapts to what I have in the kitchen and does not require constant attention. Once all the ingredients are in the pot, I just check occasionally to see if it needs more water. Each serving is hearty and can easily feed more people. Tips and variations Tips If you cut the meat into smaller pieces, it cooks faster. Add the peas only towards the end; otherwise, they will break apart. Use hot water when adding liquid to not stop the boiling. You can control the thickness of the stew by adding more or fewer potatoes. Substitutions Pork shoulder can be replaced with another cut of pork that is not too fatty. Peeled tomatoes can be replaced with fresh tomatoes, diced, if they are in season. You can use frozen peas, cooking them a little longer in the last 15 minutes. Variations A few sprigs of chopped fresh parsley added at the end brings freshness. If you want a more intense flavor, you can add a pinch of sweet or smoked paprika along with the tomato paste. For a different texture, add some pieces of bell pepper. Serving ideas The simplest way is to eat it with fresh bread. It also goes well with simple pickles, such as cucumbers or green tomatoes. Frequently asked questions Does the meat need to be marinated beforehand? No need to marinate the meat for this recipe. It tenderizes sufficiently during cooking. If I don't have tomato paste, can I skip it? You can skip the tomato paste, but the stew will have a less intense color and flavor. You can supplement with a few extra tomatoes if you have them. Can I use fresh or frozen peas? Yes, but if using frozen peas, add them to the pot 15-20 minutes before the end to cook them sufficiently. Can the stew be made with just water, or is broth needed? Water is sufficient. It is not mandatory to use broth, but if you have it on hand, the flavor will be a bit rounder. How much water should be added? Add enough water to cover the meat and vegetables without drowning them. You can add more later if you notice the liquid is reducing too much. Nutritional values Approximately, a serving has between 350-450 kcal, depending on how much meat and potatoes you use per person. For an average serving: protein 25-30 g, carbohydrates 30-40 g, fats 12-18 g. Values vary if you use different meat or change the amounts of oil and potatoes. All figures are approximate. Storage and reheating The stew can be stored in the fridge in a covered container for 2-3 days. When reheating, add a little water to restore its creaminess. I do not recommend freezing it, as the peas and potatoes do not retain their texture well after thawing.

Preparation

We wash the pork shoulder, pat it dry with a kitchen towel, and then cut it into suitable pieces. We peel the potatoes and cut them into quarters, peel the onion and chop it finely. We dice the tomatoes and peel the carrot, slicing it into rounds. In a pot, we heat the oil, add the pieces of meat, and lightly brown them on all sides. We add 2-3 cups of water, cover the pot, and let it simmer over medium heat. After about 15 minutes, we add the carrot, onion, and when the meat is more than half cooked, we add the potatoes and tomatoes. We drain the peas, rinse them, and about 10-15 minutes before turning off the stove, we add them to the pot. We stir well, season with salt and pepper (if needed, add more hot water). Towards the end, we incorporate the tomato paste, dried thyme, and the sliced garlic. We let it boil for another two or three times and then remove the stew from the heat. We let it sit covered for 10 minutes before serving. Enjoy your meal!

Pork stew with potatoes and peas

Preparation

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