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–+ servings
bowl of pork and chicken stew garnished with two lemon slices.
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5 from 3 votes

Pork and Spinach Stew

This is a very aromatic pork and spinach stew in tomato sauce. It's easy to make, warm, and comforting. Serve with potatoes, bread, or rice.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Course: Stews
Cuisine: Romanian
Servings: 4 people
Calories: 518kcal
Author: Adina

Equipment

  • Large Dutch oven or another large heavy-bottomed pot

Ingredients

  • 1.7 lbs lean pork meat 750 g
  • 2 tablespoons vegetable oil
  • 1 onion medium to large
  • 2.2 lbs spinach 1 kg, weighed after removing the stems, Note 1
  • 1 cup tomato puree 250 ml, Note 2
  • ¼ cup vegetable broth 60 ml
  • 3 garlic cloves large
  • 2 teaspoons fresh lemon juice or more to taste
  • fine sea salt and black pepper

Instructions

  • Chop the meat into smallish cubes. Chop the onion finely.
    1.7 lbs lean pork meat 750 g
  • Sear: Heat the oil in the pot and cook the onion for about 1 minute. Add the meat cubes, stir well, cover, turn down the heat, and cook for about 10 minutes.
    2 tablespoons vegetable oil + 1 onion + pork
  • Stew pork: Add half of the tomato puree, vegetable broth, and about ¼ teaspoon salt to the meat. Cover again and continue stewing on low heat for about 30-40 minutes or until the meat is very tender. Stir from time to time and add very little extra water if you think it might get too dry.
    ½ from 1 cup tomato puree/ 250 g + ¼ cup vegetable broth/ 60 ml + ¼ teaspoon salt
  • Add spinach: In the meantime, wash the spinach and remove the stalks. Chop the spinach roughly. Add to the pot. Leave for a couple of minutes until wilted; add the remaining tomato puree, then stir well and cover again. Continue cooking for about 10 minutes or until the spinach is cooked but not mushy.
    2.2 lbs spinach/ 1 kg + remaining tomato puree
  • Add garlic: Chop the garlic finely and add it to the pot during the last five minutes of the cooking time.
    3 garlic cloves
  • Adjust the taste with lemon juice and salt and pepper. Serve with bread or potatoes, or rice.
    2 teaspoons fresh lemon juice + fine sea salt and black pepper

Notes

  1. Spinach: Use mature spinach, not baby spinach.
  2. Plain pureed tomatoes or passata, not tomato sauce and not tomato paste.

Nutrition

Serving: 1/4 of the dish | Calories: 518kcal | Carbohydrates: 19g | Protein: 59g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 150mg | Sodium: 611mg | Fiber: 8g | Sugar: 6g