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Michelin-worthy Pork Stew with Roasted Potatoes and Vegetables



Ingredients:



  • 1.5 pounds pork shoulder, cut into bite-sized cubes

  • 4 medium potatoes, peeled and quartered

  • 4 medium carrots, peeled and sliced

  • 1 bunch cilantro, stems removed and leaves chopped

  • 1 cup cooked beans (such as cannellini or navy beans)

  • 4 cups chicken or vegetable broth

  • 2 tablespoons olive oil

  • 4 cloves garlic, minced

  • 1 onion, chopped

  • 2 teaspoons paprika

  • 1 teaspoon dried thyme

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper



Instructions:



  1. Preheat the oven to 350°F (175°C).

  2. In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.

  3. Add the pork cubes to the pot and cook until browned on all sides, about 5 minutes. Remove the pork from the pot and set it aside.

  4. In the same pot, add the minced garlic, chopped onion, paprika, dried thyme, salt, and black pepper. Stir well and cook for 2-3 minutes, or until the onions are translucent and the spices are fragrant.

  5. Add the browned pork back to the pot, along with the chicken or vegetable broth. Bring the mixture to a boil.

  6. Once boiling, cover the pot with a lid and transfer it to the preheated oven. Let it cook for 1 hour.

  7. Meanwhile, in a separate baking dish, toss the quartered potatoes and sliced carrots with a drizzle of olive oil, salt, and pepper. Place the baking dish in the oven and roast for 30 minutes, or until the vegetables are tender and slightly caramelized.

  8. Remove the pot from the oven and stir in the cooked beans and chopped cilantro. Return the pot to the oven for an additional 15 minutes.

  9. Once the stew is done, remove it from the oven and let it cool slightly before serving.

  10. To serve, ladle the pork stew into bowls and top with the roasted potatoes and carrots. Garnish with additional cilantro leaves if desired.



This succulent pork stew with roasted potatoes and vegetables is sure to impress even the most discerning palate. The tender chunks of pork shoulder are seared to perfection and then slow-cooked in a savory broth until they practically melt in your mouth. The addition of aromatic garlic, onions, paprika, and dried thyme adds layers of flavor to the stew, while the beans provide a creamy and hearty texture.



To complement the rich flavors of the stew, we roast potatoes and carrots separately until they develop a delightful caramelized exterior while staying soft and tender on the inside. The combination of these roasted vegetables, along with the garnish of fresh cilantro, adds a vibrant burst of color and freshness to each plate.



So gather your loved ones, set the dinner table, and indulge in this Michelin-worthy dish that celebrates the simple yet exquisite pleasures of a well-prepared pork stew. Bon appétit!

Michelin-worthy Pork Stew with Roasted Potatoes and Vegetables

Ingredients


- 680 grams pork shoulder, cut into bite-sized cubes
- 680 grams potatoes, peeled and quartered
- 180 grams carrots, peeled and sliced
- 1 bunch cilantro, stems removed and leaves chopped
- 240 grams cooked beans (such as cannellini or navy beans)
- 946 milliliters chicken or vegetable broth
- 30 milliliters olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper

Instructions


1. Preheat the oven to 175°C.
2. Heat the olive oil in a large oven-safe pot or Dutch oven over medium heat.
3. Brown the pork cubes on all sides for about 5 minutes, then set aside.
4. In the same pot, sauté minced garlic, chopped onion, paprika, dried thyme, salt, and black pepper for 2-3 minutes.
5. Return the pork to the pot and add the broth, bringing it to a boil.
6. Cover the pot with a lid and transfer to the oven to cook for 1 hour.
7. Toss the potatoes and carrots in a separate dish with olive oil, salt, and pepper, then roast for 30 minutes.
8. Stir in cooked beans and chopped cilantro to the pot, then return to the oven for 15 minutes.
9. Let the stew cool slightly before serving with roasted vegetables.

Preparation Time


PT30M
30 minutes

Cooking Time


PT1H45M
1 hour and 45 minutes

Total Time


PT2H15M
2 hours and 15 minutes

Type of Dish


Main Course

Keywords


Pork Stew, Roasted Potatoes, Michelin-inspired, Comfort Food

Recipe Yield


Serves 4-6

Calories


The total calories for this recipe would be approximately 3200 calories.

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Michelin-worthy Pork Stew with Roasted Potatoes and Vegetables

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