Try out our Italian Pork Stew with Potatoes recipe today! This dish combines marinated pork with roasted potatoes in a rich, flavorful stew.
Prep Time 15 Min | Cook Time 35 Min | Serves 4
Ingredients
- 1/2 lb baby spinach
- 2 tsp garlic powder
- 4 tbsp tomato sauce
- 2 tbsp all-purpose flour
- 4 cups water
- 1 lb yellow potatoes
- 1/4 lb carrots
- 3 tbsp canola oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp Italian seasoning
- 1 lb marinated boneless pork, trimmed, cut into 1-inch cubes
- 14 oz chicken broth concentrate
Directions
- Preheat your oven to 425°F. Cut the potatoes into 1/2-inch pieces. Add potatoes, Italian seasoning, 1 tsp garlic powder, and 2 tbsp oil to a baking sheet. Season with pepper, then toss to combine.
- Roast the potatoes in the oven, flipping halfway through, for about 25 minutes or until golden brown. While the potatoes roast, peel the carrots. Halve lengthwise, then cut into 1/4-inch half-moons. Then, roughly chop the spinach.
- Heat a large pot over medium-high heat. Add 1 tbsp oil, then the cubed pork. Cook for 2-3 minutes until it begins to brown. Add carrots and cook for 5 minutes, stirring occasionally. Season with salt and pepper.
- Add tomato sauce, flour, and the rest of the garlic powder to the mixture. Cook until coated, about 1-2 minutes. Add broth concentrate and 4 cups water. Bring to a boil, then reduce to medium-high heat and simmer for about 20 minutes until the pork is fully cooked, the carrots are tender, and the stew is slightly thickened.
- Add potatoes and spinach to the stew. Stir until spinach wilts. Serve warm.
- Enjoy!