Pork and Tomato Stew with Olives
Slow-simmered pork shoulder in a rich tomato base with bell peppers, olives, and smoky paprika. This puerto rican-inspired one pot 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Pork and Tomato Stew with Olives take to make?
Total time is about 105 minutes (15 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pork and Tomato Stew with Olives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.
Can I substitute ingredients in Pork and Tomato Stew with Olives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pork and Tomato Stew with Olives for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pork and Tomato Stew with Olives?
Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
A perfect one-pot meal. The pork was tender and the flavors were so authentic. I'll definitely make this again.
- ★★★★★
This stew was absolutely delicious! My family loved it, especially the combination of tomatoes and olives. Made it for Sunday dinner and it was a hit.
- ★★★★☆
The stew was tasty, but I found it slightly bland. Next time I'll add more spices. Still, it's a great recipe.
