If you’re searching for a comforting, hearty meal with minimal cleanup, this pork stew is your perfect match. Packed with savory flavors and wholesome ingredients, it’s a celebration of simplicity and deliciousness.
With smoky meats, tender vegetables, and a rich broth, this one-pot recipe transforms a humble stew into a family favorite.
Why This One-Pot Recipe Shines
This recipe is the epitome of comfort food. Using a Dutch oven, all the flavors meld together beautifully in just one pot, making it ideal for busy nights or relaxed weekends.
The combination of pork butt, smoked ham hocks, and kielbasa creates layers of smoky, meaty flavor that are perfectly balanced by the tender vegetables and herbs.
Tips for Perfecting Your Stew
To get the most out of this one pot recipe, here are some helpful tips:
- Brown the meat: Searing the pork and kielbasa before adding the liquid builds flavor and locks in juices.
- Layer the cooking process: Add vegetables at different times to ensure they cook evenly and don’t get mushy.
- Use a heavy-bottomed pot: A Dutch oven works best for even heat distribution and retaining moisture.
- Adjust the broth: If you prefer a thicker stew, use less broth, or simmer uncovered for a few minutes at the end.
Substitutions & Additions for Customization
This one pot recipe is versatile and can be adapted to suit your preferences or dietary needs:
- Swap meats: Use chicken thighs or turkey legs for a leaner option.
- Make it vegetarian: Skip the meats entirely and add more vegetables like mushrooms, zucchini, or parsnips, along with a vegetable broth.
- Experiment with herbs: Try thyme, rosemary, or bay leaves for a different flavor profile.
- Add beans: For extra protein, toss in canned white beans or lentils.
Cooking Techniques for Maximum Flavor
Mastering the technique behind this stew ensures maximum flavor and satisfaction:
- Simmer slowly: Low and slow cooking allows the flavors to meld and the meat to tenderize beautifully.
- Deglaze the pot: After browning the meat, use a bit of broth to scrape up the browned bits for added flavor.
- Rest before shredding: Let the meat cool slightly before shredding it, so it stays juicy and tender.
- Add fresh herbs at the end: Stirring in parsley just before serving brightens the flavors and enhances the stew’s overall taste.
Serving & Storage Ideas
This pork stew is best served warm, straight from the pot, with a sprinkle of fresh parsley for a burst of color and flavor. Pair it with crusty bread or a side salad for a complete meal.
Leftovers are just as delicious, as the flavors deepen overnight. Store in an airtight container in the fridge for up to three days, or freeze portions for a quick and satisfying meal later.
Reheat gently on the stovetop, adding a splash of broth if needed to adjust the consistency.
Simple Pork Stew with Sausage, Potatoes & Cabbage One-Pot Recipe
Equipment
- Dutch oven
- Oven
Ingredients
- 2 tablespoons vegetable oil
- 1 onion chopped
- 1/2 teaspoon table salt
- 1/4 teaspoon pepper
- 3 garlic cloves minced
- 2 teaspoons herbes de Provence
- 3 pounds boneless pork butt roast pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces
- 1 1/4 pounds smoked ham hocks rinsed
- 5 cups water
- 4 cups chicken broth plus extra as needed
- 1 pound Yukon Gold potatoes unpeeled, cut into 3/4-inch pieces
- 4 carrots peeled and cut into 1/2-inch pieces
- 12 ounces kielbasa sausage halved lengthwise and sliced 1/2 inch thick
- 1/2 head savoy cabbage cored and shredded (8 cups)
- 1/4 cup minced fresh parsley
Instructions
Prepare the base:
- Preheat oven to 325°F with the rack in the lower-middle position.
- Heat oil in a Dutch oven over medium heat until shimmering. Sauté the onion, salt, and pepper until softened and lightly browned, about 5 to 7 minutes.
- Add garlic and herbes de Provence, cooking until fragrant, about 30 seconds.
Cook the pork and broth:
- Stir in pork, ham hocks, water, and chicken broth. Bring to a simmer.
- Cover and transfer the pot to the oven. Cook until the pork is tender, 1 to 1 1/2 hours.
Add vegetables and shred ham:
- Remove the pot from the oven. Transfer ham hocks to a cutting board, letting them cool slightly. Shred the meat from the hocks into bite-sized pieces, discarding skin, fat, and bones.
- Stir potatoes and carrots into the stew. Return the covered pot to the oven and cook until vegetables are almost tender, 20 to 25 minutes.
Finish the stew:
- Stir in shredded ham, kielbasa, and cabbage. Return the pot to the oven and cook until the cabbage is wilted and tender, and the kielbasa is heated through, about 15 to 20 minutes.
- Adjust the stew’s consistency with extra hot broth if needed. Stir in parsley and season with salt and pepper to taste. Serve warm.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.