On cold weekends or when I feel like something simple, I make potato stew with pork. I like that I don't need special ingredients and everything is quite quick. Last time I prepared it one evening after work, with what I had on hand. Onions, bell peppers, and potatoes are the basics, while the pork ties everything together. If you have tomato paste and a few spices, the recipe is covered.
Quick Info
Total time: 55-60 minutes
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Servings: 4-5
Difficulty: easy
Recipe for lunch or dinner, suitable for family
Ingredients
6-7 medium potatoes
400 g pork (shoulder, thigh or other cut for stew)
200 g bell pepper
2 yellow onions
1 red onion
3 garlic cloves
200 ml tomato paste
salt
pepper
bay leaves
paprika
oil
water (enough to cover the potatoes)
Preparation method
1. Peel the potatoes, wash them well, and cut them into thick slices, about 1 cm. Set them aside in a bowl of cold water if you are not using them immediately, to prevent oxidation.
2. Peel and chop the yellow onion, red onion, and garlic finely. The bell pepper can be diced or sliced, according to preference.
3. In a large pot, heat a little oil. Add the onion, garlic, and bell pepper. Sauté over medium heat, stirring occasionally, until the vegetables become translucent and soften slightly. Do not let them brown.
4. Sprinkle paprika and mix quickly to avoid burning. Let it cook for another 5 minutes, watching to ensure it doesn't stick.
5. Add the pork cut into cubes. Mix and let it cook for a few minutes to absorb the flavors from the vegetables.
6. Add the potato slices. Pour in cold water to cover everything. Add the bay leaf.
7. Let everything simmer over medium heat, covered, for about 20 minutes. Check that the liquid does not reduce too much, adding a little water if necessary.
8. After this time, add the tomato paste, salt, and pepper to taste. Mix gently and let it simmer for another 15-20 minutes, still covered, until the potatoes are cooked and the meat is tender. Taste and adjust the seasoning towards the end.
9. When the stew is ready, turn off the heat and let it sit covered for 5-10 minutes before serving.
Why I make this recipe often
It’s practical, with common ingredients. It works well in any season. It helps me use up leftover meat and vegetables from the fridge. It keeps decently for a day or two, and I can reuse the leftovers for another meal. I don’t have to stand by the stove for too long.
Tips and variations
Tips
Cut the potatoes as uniformly as possible so they cook evenly.
If you have meat with a little fat, use it, it will be tastier.
Adjust the amount of water depending on how thick you want the stew.
Substitutions
You can use beef, but the cooking time will increase.
The bell pepper can be green or red, it doesn’t matter too much.
In the absence of tomato paste, you can use chopped tomatoes or diluted tomato paste.
Variations
You can also add a few sliced carrots or parsley root at the beginning, if you have them.
If you prefer a spicier taste, add a little hot pepper while sautéing.
You can add chopped herbs at the end (parsley, lovage), but it’s not mandatory.
Serving ideas
It’s best enjoyed simply, with fresh bread.
It goes well with pickled cucumbers or green tomatoes.
A fresh hot pepper, if you want more heat.
Frequently asked questions
1. What kind of pork is best suited?
Pieces with a little fat – shoulder, neck, or thigh. I do not recommend the loin, it dries out too much.
2. Can I use new potatoes?
Yes, but new potatoes crumble more easily and do not provide the same appearance. Old ones work better for a cohesive texture.
3. How long does the stew keep in the fridge?
It keeps well for 1-2 days in the fridge, in a closed container. After that, the potatoes become watery.
4. What if there is too much liquid?
Leave the pot uncovered for the last 5 minutes to reduce it. If needed, increase the heat and stir gently.
5. Can I make the recipe without meat?
Yes, it’s still tasty, but you need to add more vegetables for consistency.
Nutritional values
Estimation for a medium serving (out of 5 servings):
Approximately 300-350 kcal
Proteins: 18-20 g
Carbohydrates: 40-45 g
Fats: 8-12 g
Values vary depending on the meat used and the amount of oil. The stew is hearty but not too fatty if you don’t overdo it with the oil.
Storage and reheating
It keeps best for 1-2 days in the fridge, in a closed container. It can be reheated on the stove over low heat, with 1-2 tablespoons of water, stirring gently to avoid breaking the potatoes too much. I do not recommend freezing, as the potatoes change texture. It’s better consumed fresh or the next day.
Quick Info
Total time: 55-60 minutes
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Servings: 4-5
Difficulty: easy
Recipe for lunch or dinner, suitable for family
Ingredients
6-7 medium potatoes
400 g pork (shoulder, thigh or other cut for stew)
200 g bell pepper
2 yellow onions
1 red onion
3 garlic cloves
200 ml tomato paste
salt
pepper
bay leaves
paprika
oil
water (enough to cover the potatoes)
Preparation method
1. Peel the potatoes, wash them well, and cut them into thick slices, about 1 cm. Set them aside in a bowl of cold water if you are not using them immediately, to prevent oxidation.
2. Peel and chop the yellow onion, red onion, and garlic finely. The bell pepper can be diced or sliced, according to preference.
3. In a large pot, heat a little oil. Add the onion, garlic, and bell pepper. Sauté over medium heat, stirring occasionally, until the vegetables become translucent and soften slightly. Do not let them brown.
4. Sprinkle paprika and mix quickly to avoid burning. Let it cook for another 5 minutes, watching to ensure it doesn't stick.
5. Add the pork cut into cubes. Mix and let it cook for a few minutes to absorb the flavors from the vegetables.
6. Add the potato slices. Pour in cold water to cover everything. Add the bay leaf.
7. Let everything simmer over medium heat, covered, for about 20 minutes. Check that the liquid does not reduce too much, adding a little water if necessary.
8. After this time, add the tomato paste, salt, and pepper to taste. Mix gently and let it simmer for another 15-20 minutes, still covered, until the potatoes are cooked and the meat is tender. Taste and adjust the seasoning towards the end.
9. When the stew is ready, turn off the heat and let it sit covered for 5-10 minutes before serving.
Why I make this recipe often
It’s practical, with common ingredients. It works well in any season. It helps me use up leftover meat and vegetables from the fridge. It keeps decently for a day or two, and I can reuse the leftovers for another meal. I don’t have to stand by the stove for too long.
Tips and variations
Tips
Cut the potatoes as uniformly as possible so they cook evenly.
If you have meat with a little fat, use it, it will be tastier.
Adjust the amount of water depending on how thick you want the stew.
Substitutions
You can use beef, but the cooking time will increase.
The bell pepper can be green or red, it doesn’t matter too much.
In the absence of tomato paste, you can use chopped tomatoes or diluted tomato paste.
Variations
You can also add a few sliced carrots or parsley root at the beginning, if you have them.
If you prefer a spicier taste, add a little hot pepper while sautéing.
You can add chopped herbs at the end (parsley, lovage), but it’s not mandatory.
Serving ideas
It’s best enjoyed simply, with fresh bread.
It goes well with pickled cucumbers or green tomatoes.
A fresh hot pepper, if you want more heat.
Frequently asked questions
1. What kind of pork is best suited?
Pieces with a little fat – shoulder, neck, or thigh. I do not recommend the loin, it dries out too much.
2. Can I use new potatoes?
Yes, but new potatoes crumble more easily and do not provide the same appearance. Old ones work better for a cohesive texture.
3. How long does the stew keep in the fridge?
It keeps well for 1-2 days in the fridge, in a closed container. After that, the potatoes become watery.
4. What if there is too much liquid?
Leave the pot uncovered for the last 5 minutes to reduce it. If needed, increase the heat and stir gently.
5. Can I make the recipe without meat?
Yes, it’s still tasty, but you need to add more vegetables for consistency.
Nutritional values
Estimation for a medium serving (out of 5 servings):
Approximately 300-350 kcal
Proteins: 18-20 g
Carbohydrates: 40-45 g
Fats: 8-12 g
Values vary depending on the meat used and the amount of oil. The stew is hearty but not too fatty if you don’t overdo it with the oil.
Storage and reheating
It keeps best for 1-2 days in the fridge, in a closed container. It can be reheated on the stove over low heat, with 1-2 tablespoons of water, stirring gently to avoid breaking the potatoes too much. I do not recommend freezing, as the potatoes change texture. It’s better consumed fresh or the next day.