Sofrito-Infused Pork Stew with Root Vegetables

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 one-pot recipe, ready in about 90 minutes, pairs Pork shoulder, Onion, and Garlic for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 Pork shoulder, cubed
• 1 cup Onion, diced
• 4 cloves Garlic, minced
• 1/2 cup Bell pepper, diced
• 1 cup Tomato, diced
• 2 medium Carrot, peeled and diced
• 2 medium Potato, diced
• 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

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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.