Sofrito-Infused Pork Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A hearty Puerto Rican stew with tender pork and root vegetables simmered in a deeply savory sofrito sauce. This puerto rican-inspired one pot ready in about 90 minutes pairs cubed Pork shoulder, diced Onion, minced Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, cubed Pork shoulder
• 1 cup, diced Onion
• 4 cloves, minced Garlic
• 1/2 cup, diced Bell pepper
• 1 cup, diced Tomato
• 2 medium, peeled and diced Carrot
• 2 medium, diced Potato
• 2 cups Chicken broth
• 1 tsp Smoked paprika
• 1/2 tsp Cumin
• 1/2 tsp Oregano
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1.5 lbs cubed pork shoulder and brown on all sides, about 5 minutes.
2. Step 2: Add 1 cup diced onion, 4 minced garlic cloves, 1/2 cup diced bell pepper, and 1 cup diced tomato. Sauté for 5 minutes until vegetables soften and release juices.
3. Step 3: Stir in 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until spices are fragrant.
4. Step 4: Add 2 cups chicken broth, 2 diced carrots, and 2 diced potatoes. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour until pork is tender and vegetables are cooked through.