Have a Rich Spanish Pork and Potato Stew

(Guiso de Cerdo con Patatas)


By Edu Valor / Author - Spanish Chef

Stews were a staple in our humble family, and this Spanish pork and potato stew was one of them. These hearty meals were probably the most frequently prepared dishes in our daily life.

You might wonder why stews were so common in our household. I wish I knew, but when you’re raising a family, they’re simply easier to cook. Just one pot with all the ingredients, plenty of broth, and no risk of burning anything. You let it simmer with the lid on.

Stew can be cooked with almost any ingredients, which means you can keep it as budget-friendly as you need or want.

An appetizing Spanish pork and potato stew in a earth tray.Pork and potato stew.


Rich Food for some Peace of Mind


Easy-to-make dishes aren’t necessarily of inferior quality. The same goes for fast food, even though it often has a bad reputation. Believe it or not, a quick meal can still be healthy!

Processed food is what we should really be concerned about. Fortunately, this dish doesn’t fall into that category. Growing up with Spanish stews, we saw them as just a normal part of everyday life—nothing unusual.

Only later did we realize that our parents had been feeding us healthy, nourishing meals all along. We felt great and enjoyed life, especially under Spain's sunny skies.

Let's Make a Pork and Potato Stew!

Ingredients for 4 servings


Preparation: 15-20 minutes
Cooking: 60 minutes on medium-low heat

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 800g/2 lb pork meat, cut egg sized
  • 2-2.5 L/8.5-10.5 cups water (or meat broth)
  • 1 onion diced
  • 4 garlic cloves minced
  • 150 g/5 oz baby carrots cut short
  • 400g/14 oz tomato cubes
  • 150g/5 oz green peas
  • 200g/7 oz flat green beans cut short
  • 1.5 kg/3 lb potatoes cut golfball sized
  • 15 cl/5 fl oz red wine
  • 2 bay leaves
  • 2 cloves
  • salt and pepper
  • ½ green bell pepper diced
  • olive oil

Preparation

  1. Season the meat and brown at medium-high heat in enough olive oil.
  2. Remove the pork from the pan and add the onion and garlic in same pan. Turn heat to medium and sautee until soft and glazy.
  3. Add tomato cubes. Stir to combine everything and simmer until tomato juice evaporates.
  4. Return the meat back in the pan and pour in the wine. Add bay leaves and cloves. Stir a few times.
  5. Pour 2 liters of water (or meat broth) or until everything is covered. Bring to a boil and lower heat to medium-low. Taste and adjust. Cover with pan lid.
  6. Let it simmer for at least 60 minutes.
  7. Meanwhile, peel and cut potatoes , and add them with peas, baby carrots, flat beans, and bell pepper in the last 20 minutes of cooking the meat. Stir a couple of times. Add HOT water if needed. Cover with lid and simmer.
  8.  Make sure the potatoes are done before serving.

TIPS: 

  • Use a stewing pan with lid.
  • If needed, add some HOT water. Never add it cold during cooking.
  • Sealing refers to quickly frying the surface of the meat to keep the inside tender and rare.
  • If desired, cook the meat longer before adding the potatoes.

Ingredients for the Spanish pork with potato stew.Ingredients for the pork and potato stew.

What You Will Need

  1. Stew pot with lid
  2. Spatula or wooden spoon
  3. Meat knife
  4. Paring knife
  5. Cutting board
  6. Measuring beaker
  7. Scale

A Stew for all Seasons


If you want, you can stew it for longer than 60 minutes—the meat will become even more tender. After that, feel free to add ingredients to your liking.

Even mushrooms work well, turning it into a perfect fall or winter dish. You can make the recipe as dense or as light as you prefer.

That’s the great thing about this Spanish pork and potato stew—it’s versatile, making it an ideal dish for any season. One winter, I added bacon along with the mushrooms, and let me tell you, it kept me warm for hours!


*****

Edu's Rich Pork Stews