Sometimes, all it takes is some good old-fashion recipe to make everyone in the house feel nourished and loved. Sometimes, there is not much else that will do to satisfy the hunger for down home good cooking. If you are searching for a delicious dish to serve to family and friends, you might want to learn how to make an old-fashioned southern style potato pork stew.
This is a mouthwatering recipe that you can serve with homemade biscuits or homemade cornbread. It makes about 8 to 10 servings when you follow the directions. Of course, if you like you can always add even more great ingredients. You can make it like it is and if you have leftovers; you can freeze them until the next time you get the craving for old-fashioned stew.
This dish will go well with many other types of vegetable dishes. For instance, roasted or grilled corn, black eye peas, early green peas, French cut green beans or even pickled carrots or steamed carrots will help complement this type of homemade stew you can make from scratch. You can serve it with a fresh green salad with a scrumptious dessert afterward and make quite an impression on anyone you serve. Another great place to serve this type of stew is at a potluck dinner or other social gatherings where you will take some type of food to serve along with you.
Recipe for Southern Style Potato Pork Stew
What You Need
- 2 ½ pounds cubed boneless pork loin
- 2 Tablespoons olive oil
- 1 cup minced onion
- 3 minced garlic cloves
- 2 cups water
- 1 can stewed tomatoes 28 ounce
- 1 can diced tomatoes with green chilies 14.5 ounce
- 7 medium cubed red potatoes
- 1 Tablespoon cilantro
- 2 teaspoons dried oregano
- 1 ½ teaspoons fennel seed
- 2 teaspoons cumin
- Salt and pepper to taste
- 1 can drained red beans 15 ounce
- ½ bag frozen sliced okra 16 ounce
How to Make It
Cut the boneless pork loin into bite size pieces of about 1 ½ inch cubes. Place the cubed boneless pork loin pieces and olive oil into a large Dutch oven or a large soup kettle over a medium heat. Brown both sides of the pork loin cubes, and then add the minced onion and garlic cloves. Saute for about 5 minutes.
Drain the liquid and then add the water, stewed tomatoes, and diced tomatoes with green chilies, cubed red potatoes, cilantro, dried oregano, fennel seed, cumin, salt and pepper to taste. Stir to combine and bring to a boil for about 2 minutes. Reduce heat, cover with a lid, and allow the mixture to simmer on low for about 45 to 60 minutes.
Add the drained red beans and frozen sliced okra. Cook for about 30 minutes more or until the vegetables and meat cubes are done and tender.