This hearty pork and sweet potato stew is easy to make and full of flavor and comfort. It tastes even better the next day, making it perfect for cooking in advance, guests, or a cozy meal anytime!
This pork and sweet potato stew is the ultimate comfort meal. Hearty and flavorful, it warms you up from the inside, making it perfect for chilly fall and winter days. This one-pot dish simmers on the stovetop with little effort, creating an amazingly rich gravy. It’s great for making ahead or meal prep since it tastes even better the next day!
Try more hearty stews: Spanish Stew with Pork, Hungarian Pörkölt, or Spinach Pork Stew.
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Recipe ingredients
Pork neck is ideal for this stew because its marbled fat keeps the meat tender and flavorful during long, slow cooking. Alternatively, you can use pork shoulder, pork butt, or boneless pork ribs. Trim the excess fat. Learn how to make a Pork Neck Roast, too.
Vegetables: Sweet potatoes (one large or a couple smaller ones), onion, garlic, one green and one red pepper, and a red chili. If you don’t have fresh chili, you can substitute it with red chili flakes or red pepper flakes to taste. Try this delicious Baked Chicken with Sweet Potatoes, too.
- You can substitute sweet potatoes with regular potatoes, pumpkin, or butternut squash. Or try this Pork and Potato Stew.
Broth: I use homemade beef broth, beef bone broth, or low-sodium store-bought broth. Alternatively, chicken stock works well too. If using store-bought broth, be sure it's low-sodium; otherwise, the sweet potato and pork stew may end up too salty.
See the recipe card for full information on ingredients and quantities.
How to make pork and sweet potato stew?
Step #1: Brown the pork pieces in a heavy pot on medium-high heat all over (4-5 minutes per batch). Remove from the pot with a slotted spoon.
Step #2: Sauté the chopped vegetables (5-7 minutes), then add tomato paste and spices. Stir well, scraping the bottom of the pot.
Step #3: Add the browned pork, canned tomatoes, and broth. Simmer on low heat for 1 hour and 15 minutes.
Step 4: Add the sweet potato cubes and simmer until soft (about 30 minutes). Adjust the taste with balsamic vinegar, sea salt, and black pepper, and add fresh parsley before serving.
Good to know!
The pot: Use a large pot with a thick bottom to prevent burning. Thin-bottomed pots can create hot spots that burn the stew. A large Dutch oven or a sturdy stockpot works well for even cooking and slow simmering.
Batches: Sear the meat pieces in batches, making sure not to overcrowd the pan. Overcrowding can prevent the meat from browning properly; instead, it will release too much liquid and end up cooking in its own juices.
Make ahead: I recommend making this delicious stew a day before you want to serve it. Like most stews, letting it sit overnight allows the flavors to develop and improve, making it even more delicious.
Store and reheat
Refrigerate: Allow the pork and sweet potato stew to cool completely before transferring it to an airtight container. Refrigerate it for 3-4 days.
Freeze leftover stew in portion-sized containers or freezer bags for up to 3 months. Leave some space at the top of the containers, as the stew will expand when frozen. Defrost in the fridge.
Reheat the pork stew with sweet potatoes on the stove over low heat, stirring occasionally until heated through. You can also microwave it in short intervals, stirring in between. If the stew is too thick after reheating, add a splash of broth.
What to serve with it?
I always serve it with crusty bread and maybe a dollop of sour cream (when I have it). Pickled vegetables on the side are also great.
Do you like this recipe?
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Pork and Sweet Potato Stew
Equipment
- Large Dutch oven or another heavy-bottomed pot, Note 1
Ingredients
- 2 lbs pork neck 900 g, Note 2
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 red chili finely chopped
- 1 red pepper diced
- 1 green pepper diced
- 1 tablespoon vegetable oil
- 1 tablespoon tomato paste
- 1 teaspoon sweet paprika powder
- 1 teaspoon oregano
- 1 can chopped tomatoes 14 oz/ 400 g
- ¼ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 3 ¼ cups low-sodium beef stock 750 ml, Note 3
- 1 large sweet potato 1.5 lbs/ 650 g, cubed, Note 4
- 1 teaspoon balsamic vinegar
- fine sea salt and ground black pepper to taste
- fresh parsley
Instructions
- Prepare the pork: Remove the excess fat. Cut the meat into cubes and dry it with a paper towel.2 lbs pork neck / 900 g
- Prepare the other ingredients: Finely chop the onion, garlic, and chili. Dice the peppers and set them aside. You can prepare these ingredients while the pork sears.1 large onion + 3 garlic cloves + 1 red chili + 1 red pepper + 1 green pepper
- Sear pork: Heat the oil and brown the meat cubes on medium-high heat in batches; it will take 4-5 minutes per batch (Note 5). Remove the meat from the pot with a slotted spoon.1 tablespoon vegetable oil
- Sauté the prepared vegetables (onion, garlic, chili, and peppers) with a pinch of salt on medium-low heat in the fat that is still in the pot for 5-7 minutes or until softer.
- Add tomato paste, paprika, and oregano and stir for about 1 minute, scraping the bottom of the pot.1 tablespoon tomato paste + 1 teaspoon sweet paprika powder + 1 teaspoon oregano
- Add the tomatoes, pork cubes, salt, pepper, and beef broth. Stir well to combine.1 can chopped tomatoes + pork + ¼ teaspoon fine sea salt + ½ teaspoon ground black pepper + 3 ¼ cups low-sodium beef stock / 750 ml
- Simmer pork stew: Bring to a simmer, then reduce the heat to low. Cover the pot, leaving a small crack open, and let the stew cook gently for 1 hour and 15 minutes, stirring occasionally.
- Add the chopped sweet potato, stir well, and continue simmering for another 30 minutes until the meat is very tender and the sweet potato cubes are soft.1 large sweet potato / 1.5 lbs/ 650 g
- Adjust the flavor with a little balsamic vinegar, and add more salt and pepper if needed.1 teaspoon balsamic vinegar + fine sea salt and ground black pepper
- Add chopped parsley before serving. fresh parsley
Notes
- The pot: Use a large pot with a thick bottom. A Dutch oven or sturdy stockpot is best for even cooking.
- Cut of pork: Pork neck is perfect for this stew because its marbled fat keeps the meat tender and flavorful during long, slow cooking. You can also use pork shoulder, pork butt, or boneless pork ribs as alternatives.
- Broth: I use homemade beef broth, beef bone broth, or low-sodium store-bought broth. Chicken stock is also a good option. If you choose a store-bought broth, ensure it's low-sodium; otherwise, the stew might become too salty.
- You can substitute sweet potatoes with regular potatoes, pumpkin, or butternut squash.
- Sear the meat pieces in batches. Overcrowding the pan prevents the meat from browning properly; instead, it will release too much liquid and end up cooking in its juices.
Jean says
I made this for a dinner party I hosted and it was a huge hit! My friends were raving about it and went back for seconds! Highly recommended! I served it with salad and cornbread.
Adina says
Oh, I am so happy to hear it! Thank you very much for the feedback and the rating!