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Panamanian Pork Stew

Panamanian Pork Stew

Panamanian Pork Stew is slow-cooked with a variety of spices, herbs, and vegetables to create a fragrant and flavorful stew. The locals of Panama have been feasting on Panamanian Pork Stew for decades.
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5 from 1 vote
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Course: Main Course
Cuisine: Panamanian
Keyword: Panamanian Pork Stew, Panamanian Recipe, Pork Stew
Servings: 8 people
Calories: 420 kcal
Panamanian Pork Stew

Equipment

  • Dutch oven or heavy-bottomed pot
  • Slow cooker or crockpot (optional)
  • Large cutting board
  • Chef's knife
  • wooden spoon
  • Measuring cups and spoons
  • Tongs

Ingredients

  • 2 pounds pork shoulder cut into 1-inch pieces
  • 1 Tbsp olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 2 Tbsp tomato paste
  • 1 14.5 oz. can diced tomatoes undrained
  • 2 cups beef broth
  • 1 Tbsp dried oregano
  • 1 Tbsp cumin
  • 1 Tbsp paprika
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 cups potatoes diced
  • 1 cup carrots diced
  • 1 cup frozen peas
  • 2 bay leaves

Instructions

  • In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the pork pieces and cook until browned on all sides, about 5-7 minutes.
  • Remove pork pieces to a bowl to add back in later
  • Add the onion to the same skillet and sauté for 2-3 minutes until it begins to soften.
  • Add the garlic and tomato paste and sauté for an additional minute.
  • Add the diced tomatoes, beef broth, oregano, cumin, paprika, salt, and pepper to the skillet and stir to combine.
  • Bring the mixture to a boil and then add the pork pieces back into the Dutch oven
  • Add the potatoes, carrots, peas, and bay leaves to the dutch oven and stir to combine.
  • Cook on high for 2-3 hours on low heat, or 1-2 hours on medium heat, until the pork is tender and the vegetables are cooked through.
  • Serve hot with crusty bread or rice, if desired.

Notes

Tips and Tricks

▣ It's important to note that cooking times may vary based on the size and thickness of the meat pieces, so it's best to check the pork for doneness before serving. The internal temperature of the pork should reach 145°F (63°C) before it is considered safe to eat.
▣ Choose the right cut of meat: For a perfect pork stew, use pork shoulder or butt. These cuts are perfect for slow cooking and will give you a tender and juicy result.
▣ Brown the meat: To add extra flavor to your stew, brown the meat in a skillet before adding it to the slow cooker.
▣ Use a slow cooker liner: This will make cleaning up a breeze.
▣ Don't overcrowd the slow cooker: Make sure to leave enough room for the ingredients to cook evenly.
▣ Add the vegetables towards the end: Vegetables can become mushy if they are cooked for too long. Add them in the last hour of cooking.
 

Nutrition

Serving: 1person | Calories: 420kcal | Carbohydrates: 26g | Protein: 34g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 1090mg | Potassium: 1220mg | Fiber: 5g | Sugar: 7g
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