Hearty Pork Stew

Why This Hearty Pork Stew Works

At the start, browning the pork in hot oil gives the outside a dark crust while the inside stays raw. That crust keeps the pork from drying out later in the slow cooker, so the cubes stay juicy even after hours of heat. As the pork sits in the slow cooker, the tough parts in the shoulder slowly break down and the meat becomes very tender instead of chewy.

While everything cooks on low heat, the onions, carrots, celery, and potatoes soften and start to break down at the edges. Those soft edges mix into the chicken stock and tomato paste, so the liquid slowly turns thicker and more stew-like instead of staying like a thin soup. The dried thyme, rosemary, and bay leaves sit in the hot liquid for hours, so their taste spreads evenly through the whole pot. Peas go in near the end, so they warm through and stay bright and a little firm instead of turning mushy.

Mistakes To Avoid

Crowding the pork in the skillet instead of browning in batches makes it steam in its own juices. The cubes stay pale and give off a lot of liquid, so the stew ends up with a flat, gray broth and softer, less flavorful meat instead of rich, browned pieces.

Skipping the step of sautéing the onions, garlic, carrots, and celery and tossing them in raw leads to a sharper bite and harder texture. The vegetables soften much more slowly in the slow cooker and can stay a bit firm and harsh while the pork is already tender.

Cutting the potatoes into very small cubes causes them to break down too much during the long cook. They start to dissolve into the broth, turning it overly thick and starchy, and the stew loses those nice, distinct chunks of potato.

Adding the peas at the start instead of near the end makes them cook for hours. They lose their bright color and turn dull and mushy, almost melting into the stew instead of staying plump and slightly firm.