Spanish Pork and Mushroom Stew with Garlic Potatoes
Savor the rich, savory aroma of this Spanish-inspired pork and mushroom stew, simmered to perfection with onions, bell peppers, and garlic. Tender pork is slow-cooked in a robust tomato sauce, while garlic potatoes offer a crispy contrast, boasting a delicate golden crust and creamy interior. A harmonious blend of paprika, cumin, and oregano elevate this dish to new heights, while a sprinkle of fresh parsley adds a burst of color and freshness.
Ingredients
- •2 tbsp olive oil
- •1 lb pork shoulder, cut into 1-inch cubes
- •1 tsp paprika
- •1 tsp cumin
- •1 tsp oregano
- •1 onion, chopped
- •2 bell peppers, chopped
- •4 cloves garlic, minced
- •8 oz mushrooms, sliced
- •1 can (14.5 oz) diced tomatoes
- •2 cups chicken broth
- •1 lb baby potatoes, halved
- •4 cloves garlic, minced
- •2 tbsp chopped parsley
- •Salt and pepper to taste
- •Optional: Sour cream for serving
Dietary Info
Instructions
- 1
Heat 1 tbsp olive oil in a large pot over medium-high heat. Season pork with paprika, cumin, oregano, salt, and pepper. Brown pork on all sides for 5-7 minutes; remove from pot and set aside.
- 2
Add remaining olive oil, onions, bell peppers, and garlic to pot; sauté until softened (5-7 minutes). Add mushrooms and cook until softened (5 minutes). Stir in tomatoes and broth; return pork to pot and bring to a boil.
- 3
Reduce heat to low, cover pot, and simmer stew for 1 hour. Preheat oven to 400°F (200°C). Toss potatoes with minced garlic, salt, and pepper; spread on a baking sheet and roast until golden brown (30-40 minutes).
- 4
Serve stew over garlic potatoes, garnished with chopped parsley and optional sour cream.
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