Ingredients
- 2 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
- Salt and pepper, to taste
- 1/3 cup all-purpose flour
- 3 tablespoons olive oil
- 4 slices bacon, diced
- 1 medium yellow onion, diced
- 1 cup celery, diced
- 2 cups carrots, cut into 1/2-inch chunks
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 15-ounce can diced tomatoes with juice
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 medium potatoes, peeled and cut into 3/4-inch chunks
- Fresh parsley, chopped, optional for garnish
Instructions
- Season the pork cubes with salt and pepper. Toss them in the flour until evenly coated.
- Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the pork in batches to avoid crowding. Remove and set aside.
- In the same pot, add the diced bacon and cook until crispy. Remove bacon with a slotted spoon. Add the diced onion, celery, and carrots to the bacon fat and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
- Return the browned pork and bacon to the pot. Pour in the chicken broth and diced tomatoes. Add the bay leaves and dried thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes.
- Add the cubed potatoes to the stew and simmer uncovered for about 20 minutes or until the potatoes and pork are tender.
- Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.
