Cozy Pork, Potato, and Sweet Corn Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes

Quick Ingredients

• 2 lb pork shoulder (boneless), cut into 1-inch cubes
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 bay leaf
• 1 tsp dried thyme
• 1 1/2 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 2 cups sweet corn kernels (fresh or frozen)
• 2 tbsp unsalted butter
• 1 tbsp apple cider vinegar
• 1/4 cup chopped fresh parsley

Do This

• 1. Season pork with salt and pepper; sear in oil in a Dutch oven over medium-high heat (8–10 minutes total).
• 2. Sauté onion (5 minutes), then garlic (30 seconds); stir in tomato paste and paprika (1 minute).
• 3. Add broth, water, thyme, and bay leaf; scrape browned bits; simmer covered 45 minutes.
• 4. Add potatoes; simmer covered until tender, 25–30 minutes.
• 5. Stir in corn and butter; simmer uncovered 8–10 minutes to thicken slightly.
• 6. Finish with vinegar and parsley; taste and adjust salt and pepper.

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Why You’ll Love This Recipe

• Cozy and hearty: Tender pork and buttery potatoes make it feel like a full meal in a bowl.
• Slightly sweet comfort: Sweet corn balances the savory broth and herbs.
• Simple one-pot method: Sear, simmer, and finish—no complicated steps.
• Great leftovers: The flavors deepen overnight, and it reheats beautifully.

Grocery List

• Meat: 2 lb boneless pork shoulder
• Produce: 1 large yellow onion, 4 cloves garlic, 1 1/2 lb Yukon Gold potatoes, 1/4 cup fresh parsley
• Dairy: unsalted butter
• Pantry: olive oil, tomato paste, smoked paprika, dried thyme, bay leaf, low-sodium chicken broth, apple cider vinegar, kosher salt, black pepper, sweet corn kernels (fresh or frozen)

Full Ingredients

For the pork stew base

• 2 lb pork shoulder (boneless), trimmed and cut into 1-inch cubes
• 1 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• 4 cups low-sodium chicken broth
• 1 cup water

For the vegetables and finishing

• 1 1/2 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks (about 4 cups)
• 2 cups sweet corn kernels (fresh, or frozen and thawed)
• 2 tbsp unsalted butter
• 1 tbsp apple cider vinegar (for brightness at the end)
• 1/4 cup chopped fresh parsley

Step-by-Step Instructions

Step 1: Season and sear the pork

Pat the pork cubes dry with paper towels (this helps them brown instead of steam). Season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.

Heat a large Dutch oven over medium-high heat for 2 minutes. Add 2 tablespoons olive oil. Working in 2 batches to avoid crowding, sear the pork for 8–10 minutes total, turning occasionally, until you get deep golden-brown edges. Transfer browned pork to a plate.

Step 2: Sauté the onion and garlic

Reduce heat to medium. Add the diced onion to the pot and cook for 5 minutes, stirring and scraping up some of the browned bits on the bottom.

Add the minced garlic and cook for 30 seconds, just until fragrant (don’t let it brown too much).

Step 3: Build flavor with tomato paste and paprika

Add 2 tablespoons tomato paste and 1 teaspoon smoked paprika. Stir constantly for 1 minute. This quick “toasting” step mellows the tomato paste and wakes up the spices, making the stew taste richer.

Step 4: Add broth and simmer the pork until starting to turn tender

Pour in 4 cups chicken broth and 1 cup water. Add 1 teaspoon dried thyme and 1 bay leaf. Stir well, scraping up any remaining browned bits from the bottom (that’s flavor).

Return the pork and any juices on the plate to the pot. Bring to a gentle boil over high heat, then reduce to a low simmer. Cover and simmer for 45 minutes, stirring once or twice. Aim for a steady simmer (small bubbles), not a hard boil.

Step 5: Add potatoes and cook until tender

Add the potatoes, stir, and return to a gentle simmer. Cover and cook for 25–30 minutes, or until the potatoes are tender when pierced with a fork and the pork is easily cut with a spoon.

If you like to be precise, the pork will typically be “stew-tender” when the liquid is held around 190–200°F during simmering and the pork breaks down easily.

Step 6: Stir in corn and gently thicken the stew

Stir in the sweet corn and 2 tablespoons butter. Uncover and simmer for 8–10 minutes, stirring occasionally, so the broth reduces slightly and turns glossy.

For a naturally thicker stew without adding flour, use the back of a spoon to mash a few potato chunks against the side of the pot, then stir them back in.

Step 7: Finish with vinegar and herbs, then serve

Remove and discard the bay leaf. Stir in 1 tablespoon apple cider vinegar and 1/4 cup chopped parsley. Taste and adjust with additional salt and pepper as needed.

Serve hot in bowls. If you want it extra cozy, let it rest off the heat for 10 minutes before serving so the flavors settle.

Pro Tips

• Don’t rush the sear: Those browned bits (fond) dissolve into the broth and make the stew taste slow-cooked.
• Keep the simmer gentle: A hard boil can make pork feel tougher; a low simmer helps it turn tender.
• Control thickness at the end: Simmer uncovered for a thicker stew, or add a splash of broth/water if it gets too thick.
• Balance sweetness: Corn adds natural sweetness; the small amount of vinegar at the end keeps the flavor savory and bright.
• Use the right potato: Yukon Golds hold their shape but still add a creamy body when lightly mashed.

Variations

• Creamy corn chowder-style: Replace 1 cup of broth with 1 cup whole milk and add it in the last 10 minutes (don’t boil hard once milk is in).
• Spicy-sweet version: Add 1/4 tsp cayenne with the paprika and finish with thinly sliced scallions instead of parsley.
• Herby garden stew: Add 1 cup diced carrots with the onion and stir in 2 cups baby spinach at the very end until wilted.

Storage & Make-Ahead

Cool the stew to room temperature for no more than 2 hours, then refrigerate in airtight containers. It keeps well for 4 days. Reheat gently on the stovetop over medium-low heat until the stew reaches 165°F throughout, adding a splash of broth or water if needed.

For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Potatoes can soften slightly after freezing, but the stew will still be hearty and flavorful.

Nutrition (per serving)

Approximate (based on 6 servings): 520 calories, 36 g protein, 38 g carbohydrates, 24 g fat, 5 g fiber, 860 mg sodium.