Pork and Peas Stew
This easy Pork and Peas Stew combines tender pieces of pork, sweet green peas, tomatoes, and onions in a light, savory sauce flavored with dill. Made in one pot with simple ingredients, it's a comforting family dinner that's especially good served with crusty bread.
Servings: 4 servings
Calories: 569kcal
Ingredients
- 1 pound boneless pork loin cut into bite-sized cubes (pork shoulder can also be used; see notes)
- 2 tablespoons olive oil
- 1 medium white onion diced
- 1 pound green peas fresh or frozen
- 14.5 can diced tomatoes, with juices or 1 medium fresh tomato, diced
- 1 teaspoon tomato paste
- ½ cup water plus more as needed
- 1 teaspoon salt or to taste
- 2 tablespoons chopped fresh dill or 1 teaspoon dried dill
Instructions
- Cut the pork into bite-sized cubes, about ¾ to 1 inch.
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the pork and cook for 5–7 minutes, stirring occasionally, until lightly browned on all sides.
- Add the diced onion to the pan and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
- Stir in the fresh or frozen peas and cook for 2–3 minutes, mixing them with the pork and onion. There is no need to thaw frozen peas.
- Stir in the diced tomatoes with their juices, tomato paste, salt, and ½ cup water. Mix well. Add a little more water if needed to create a sauce around the ingredients. The peas do not need to be completely submerged.
- Bring the mixture to a gentle simmer. Reduce the heat to low, partially cover, and cook for approximately 15–20 minutes, stirring occasionally, until the peas are tender and the pork is cooked through. Add a splash of water if the sauce reduces too much.
- Stir in the fresh or dried dill. Taste and adjust the salt if necessary.
- Remove from the heat and serve hot with crusty bread for dipping into the tomato sauce.
Notes
Choosing the pork: Boneless pork loin works well for a quicker stew. Cut it into small, even pieces and avoid simmering longer than necessary, as lean pork can become dry.
Fresh or frozen peas: Both work well. Frozen peas usually cook faster, while mature fresh peas may require a few extra minutes.
Fresh tomatoes: A single medium tomato produces less sauce than a 14.5-ounce can of diced tomatoes. Add additional water as needed, or use 2–3 fresh tomatoes for a more tomato-rich sauce.
Adjusting the sauce: This should be a saucy stew rather than a soup. Start with ½ cup water and add more only as needed. If the sauce is too thin, simmer uncovered for a few minutes to reduce it.
Dill: Fresh dill gives the stew a brighter flavor when added at the end. Dried dill can be added during the last few minutes of cooking.
Nutrition
Serving: 1serving | Calories: 569kcal | Carbohydrates: 79g | Protein: 44g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 71mg | Sodium: 2788mg | Potassium: 3559mg | Fiber: 22g | Sugar: 43g | Vitamin A: 2650IU | Vitamin C: 186mg | Calcium: 504mg | Iron: 17mg
