Slow-Cooked Bolivian Pork Stew with Potatoes and Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Bolivian-inspired pork stew enriched with tender potatoes and sweet corn, slow-cooked to develop deep, comforting flavors. This latin american-inspired pork ready in about 125 minutes pairs pork shoulder, cut into 1-inch cubes, fresh corn kernels, medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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: 20 min Cook: 105 min Serves 6 Latin American cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs pork shoulder cubes and sear for 6-8 minutes, turning occasionally until browned on all sides.
  2. Step 2: Add 1 medium finely chopped onion and 3 minced garlic cloves to the pot. Sauté for 4 minutes until the onion becomes translucent and fragrant.
  3. Step 3: Stir in 1 tsp cumin powder, 1 tsp paprika, and 1/2 tsp dried oregano, cooking for 1 minute until the spices release their aroma.
  4. Step 4: Mix in 2 tbsp tomato paste and cook for another 2 minutes, stirring constantly until the paste darkens slightly.
  5. Step 5: Pour in 3 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer gently for 1 hour, stirring occasionally.
  6. Step 6: Add 3 cups diced yellow potatoes and 1 cup fresh corn kernels to the stew. Continue simmering, uncovered, for 30 minutes until the potatoes are tender and the sauce thickens.
  7. Step 7: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Stir in 2 tbsp chopped fresh cilantro before serving to add a fresh herbal note.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Bolivian Pork Stew with Potatoes and Corn take to make?

Total time is about 125 minutes (20 min prep + 105 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 Slow-Cooked Bolivian Pork Stew with Potatoes and Corn?

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 fresh corn kernels from drying out.

Can I substitute ingredients in Slow-Cooked Bolivian Pork Stew with Potatoes and Corn?

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 Slow-Cooked Bolivian Pork Stew with Potatoes and Corn for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Bolivian Pork Stew with Potatoes and Corn?

Latin American pork 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.