Try a comforting savory pork stew

By Jim Bailey

So thick you can actually eat this winter time bowl of goodness with a fork.

White potatoes or even that leftover pie pumpkin works easily here as well as sweet potatoes.

I don’t pretend this is a gourmet meal, nor do I tout this simple recipe as something that will garner accolades around the globe. But it is a piping hot, warm-your-belly kind of comforting dish that the kids will enjoy as well.

1 tablespoon olive oil
1 pound boneless pork loin, cut into 1/2-inch pieces
1 small onion, minced
1 small bell pepper, seeded and minced
1 teaspoon rubbed sage
1 teaspoon each salt and black pepper
1 (28-ounce can) diced tomatoes with green chilies, undrained
2 cups chicken broth
3 cups diced, raw sweet potato
1 1/2 cups frozen corn
Juice from 1 orange and 2 teaspoons grated rind
4 cups cooked pasta or noodles of your choice, kept warm

Heat oil in a large saucepan over medium high heat.

When hot, add pork, onion and bell peppers, stirring well. Cook and stir until pork is cooked through, about 5 minutes.

Add remainder of ingredients, stirring well.

Bring to a boil, reduce heat to low and simmer for about 30 minutes, uncovered, or until potato is tender and pork is cooked through.

Stir a few times. This will make a very thick stew so for thinner, simply cover before simmering.

Makes about 4 good-sized servings.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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