Pork and Tomato Stew with Olives

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Slow-simmered pork shoulder in a rich tomato base with bell peppers, olives, and smoky paprika. This Puerto Rican-inspired one-pot recipe, ready in about 105 minutes, pairs Pork shoulder, Onion, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 90 min Serves 4 Puerto Rican cuisine 400 cal/serving

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Ingredients

1.5 lbs, cut into 1-inch cubes Pork shoulder
1/2 cup, finely chopped Onion
3 cloves, minced Garlic
1 cup, chopped Tomato
1/4 cup, finely chopped Green bell pepper
2 tbsp Olive oil
1.5 cups Chicken broth
1/2 cup, pitted Black olives
1/2 tsp Smoked paprika
1 tsp Salt
1/4 tsp Black pepper
2 tbsp, chopped Cilantro

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1.5 lbs pork shoulder cubes and cook 5-7 minutes until browned on all sides. Remove and set aside.
Step 2: Add 1/2 cup finely chopped onion and 3 minced garlic cloves to pot, cooking 3 minutes until softened. Stir in 1 cup chopped tomato and 1/4 cup finely chopped green bell pepper, cooking 5 minutes until vegetables break down.
Step 3: Return browned pork to pot. Add 1.5 cups chicken broth, 1/2 tsp smoked paprika, 1 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer 1.5 hours until pork is tender.
Step 4: Stir in 1/2 cup pitted black olives and simmer 10 minutes until heated through. Garnish with 2 tbsp chopped cilantro before serving.