Flavorful Pork Stew

Flavorful Pork Stew

Straight from the recipe book Great Meats, this pork strew is a Kathey Jo’s Kitchen favorite. This comfort dish is perfect for feeding a big crowd while still maintaining a low budget meal. It’s an easy, hearty, and tasty weeknight meal that no one will be able to resist. The flavorful stew is packed with celery pieces, mini carrots, cooked cauliflower, and pitted prunes. What’s so great about this dish is that it only takes a couple minutes to prep the ingredients before mixing them together to cook. The savory favors of the meat and the complimenting favors of the veggies will sure make this cozy meal a favorite in your household.

The cut of pork this recipe calls for is pork shoulder—and for good reason. Believe it or not, the fatty meat brings additional flavor into the stew, so keeping it is a must. However, if you want to opt for a healthier version, you can drain the fat from the meat before adding the veggies. You’ll notice that this cut, after cooked thoroughly, will melt in your mouth exploding with delicious flavors from the rest of the ingredients. I love making this dish, it’s one of my husband’s Rob and I favorite meal to eat in this chilly weather.  I can assure you that after you make this flavorful pork stew, every bowl will be squeaky clean and asking for seconds!


  • 1 pound boneless pork shoulder — cut into 1-inch cubes
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1 1/4 cups pork or chicken broth 3/4 teaspoon curry powder
  • 1 1/2 cups celery pieces
  • mini carrots
  • 10 pitted prunes
  • 2 1/2 cups cooked cauliflowers — drained


  1. Combine flour, salt and pepper; mix well.
  2. Dredge pork in flour mixture.
  3. Reserve excess flour mixture.
  4. Brown pork in oil in a large skillet.
  5. Pour off drippings.
  6. Add 1 cup broth, cover tightly and cook over low heat for 30 minutes.
  7. Stir in curry powder.
  8. Add celery, carrots ; cover and continue cooking for 15 minutes.
  9. Combine reserved flour with remaining 1/4 cup broth, mixing well.
  10. Stir into pork mixture; add prunes and continue cooking for 15 minutes or until meat and celery are tender, stirring occasionally.
  11. Stir cauliflowers into pork mixture and heat through.