Spanish Pork Stew Recipe

This fall/winter comforting pork stew is a complete meal. This recipe is usually doubled for two meals. This stew freezes well!


– 1 pound pork, cubed – 1/2 pound pork sausage – 1/2 pound beef or pork bone – 2 yellow onions, diced – 7.5 ounces tomato puree or plain tomato sauce – 2 cloves garlic minced – 1 tsp paprika – 4 cups bone broth or water – 3 tbsp apple cider vinegar – 1/2 cup pumpkin, cubed – 2 carrots, diced – 1 cup green beans, cut into 1 inch piece – 2 pears, peeled and diced – 1 cup white beans, canned is fine-like cannellini bean – 1 cup chickpeas canned is fine – 1/4 cup almonds, toasted and ground (or use 1/4 c almond flour) – 5 saffron thread – 1/2 cup red wine Spanish red if available! – 2 tbsp bread crumbs use gluten free or sourdough breadcrumb – salt to taste – olive oil for serving – mint leaves for garnishing and serving


Brown pork sausage in a cast iron pot on medium-high heat and set aside. Pork cubes should brown in pot fat.

Step 1

Slice pork into 1-inch cubes, dry with a paper towel, and brown in a hot cast iron pot. Reserve sausage and batch-brown meat.

Step 2

Reduce heat and sauté onion in same pot until translucent. Stir in tomato, garlic, and paprika.

Step 3

Pour bone broth over browned pork and bones in the pot. Add vinegar. Reduce heat and simmer for an hour after boiling. Prepare vegetables as the pot simmers.

Step 4

After an hour, add pumpkin, green beans, carrots, and pears to stew. Simmer 20 more minutes. Blend beans, almonds, wine, saffron, and breadcrumbs. Stir and taste. Salt to taste from a tablespoon.

Step 5

Adjust liquid as needed. Thick stew needs water or bone broth. Keep cooking for 20 minutes to fork-tender pork and veggies. If stew is too soupy, boil uncovered on high for 5 minutes. 

Step 6

Keep the stew on low in the oven or stovetop until serving. More cooking time improves flavor. Without bones, taste and salt as needed. Add olive oil and mint to bowls.

Step 7

See Also

See Also

Eggnog No Oats Recipe