One Pan Pork Stew
Serves: 6
  • 1½ Pounds Pork Shoulder or Pork Tenderloin
  • 4 Tb Oil
  • 1 Large Leek
  • 3 Garlic Cloves
  • 3 Large Carrots
  • 1 Rutabaga
  • 5 Medium Potatoes
  • 3 Spring Thyme
  • 2 Tb All-purpose Flour
  • 1 10oz White Grape Juice Bottle
  • ¼ Cup White Wine Vinegar
  • 2 Chicken Bouillon
  • 2 Cups Water
  • Sea Salt
  • Pepper
  1. Cut pork into 1-inch pieces.
  2. Peel and cut carrots and the rutabaga into ¾ inch pieces. Peel potatotes and cut into 1½ inch cubes. Peel and chop garlic. Thinly slice the white and light-green parts of the leek only.
  3. Season pork with salt and pepper. In a deep cast iron pan or dutch oven, heat 2 tablespoons oil over medium high. Add pork and cook until browned, around seven minutes. Transfer to a plate.
  4. Add remaining oil, the garlic, leek and thyme. Cook until the leek is translucent, about 3 minutes. Stir in flour and cook for another minute.
  5. Add grape juice and vinegar and boil for 1 minute. Add chicken bouillons and water and bring back to a boil. Cover and reduce temperature to medium low and cook for about an hour or until pork is tender.
  6. Add carrots, potatoes, and rutabaga and return to a boil. Reduce temperature and cook partially covered, until vegetables are tender, 25 to 30 minutes more.
  7. Stir and season with more salt and pepper to taste if needed.
If you don't have a cast iron pan or dutch oven you can use a regular deep pan.
Recipe by The 36th AVENUE at