Why This Recipe Is a Keeper
Before we dive into the method, here is why this potato and pork stew will become a favorite.
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Only 3 main ingredients. Simple and affordable.
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No pre-cooking. Everything goes into the slow cooker raw or canned.
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Set it and forget it. The slow cooker does all the work.
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Hearty and savory. Rich, satisfying, and delicious.
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Crowd-pleasing. Everyone loves potatoes and pork.
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Budget-friendly. Potatoes and canned pork are inexpensive.
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Perfect for busy weeknights.
Ingredients
Servings: 4 to 6
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3 pounds russet or yellow potatoes, peeled (if you like) and cut into 1-inch chunks
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2 (12–16 ounce) cans pork in juices or pork with broth, undrained
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3 cups water (or enough to just cover the potatoes in the slow cooker)
Ingredient Notes
Potatoes: Use russet or yellow potatoes. Peel them if desired.
Canned pork: Use canned pork in juices or broth. Do not drain.
Water: Adds the cooking liquid.
Step-by-Step Instructions
Step 1: Layer the Potatoes
Layer the potato chunks in the bottom of a 4- to 6-quart slow cooker. Spread them out so they cook evenly.
Step 2: Add the Pork
Open the canned pork and pour the meat and all of the juices over the potatoes. Use a fork to break the pork up a bit so it is in small chunks or shreds.
Step 3: Add the Water
Pour in enough water to just cover the potatoes and pork. The potatoes should be mostly submerged so they soften properly.
Step 4: Slow Cook
Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the potatoes are very tender when pierced with a fork and the pork is soft enough to fall apart easily.
Step 5: Serve
Use a fork or spoon to gently stir, breaking the pork into shreds and mixing it through the potatoes. Serve hot.
How to Serve Potato and Pork Stew
This hearty stew is delicious on its own, but a few accompaniments make it even better.
With Crusty Bread: Perfect for sopping up the broth.
With a Green Salad: A simple salad cuts through the richness.
With Fresh Herbs: Sprinkle with parsley or chives.
With Hot Sauce: Add a dash of heat.
With Sour Cream: A dollop of sour cream adds tang.
Variations & Tips
Make It with Canned Chicken: Use canned chicken instead of pork.
Make It with Canned Beef: Use canned beef.
Make It with Different Potatoes: Use Yukon Gold or red potatoes.
Make It with Garlic: Add minced garlic.
Make It with Onion: Add sliced onion.
Make It with Herbs: Add thyme or rosemary.
Make It with Smoked Paprika: Add smoked paprika for depth.
Make It Spicier: Add red pepper flakes.
Make It Gluten-Free: This recipe is naturally gluten-free.
Pro Tips for Absolute Success
Do not drain the canned pork. The juices add flavor.
Do not lift the lid during cooking. This traps the heat and steam.
Let the stew rest before serving. This allows the flavors to meld.
Frequently Asked Questions
Can I use a different potato?
Yes. Yukon Gold or red potatoes can be used.
Can I use a different meat?
Yes. Canned chicken or beef can be used.
Can I use a different liquid?
Yes. Broth can be used instead of water.
Can I make this ahead of time?
Yes. Reheat before serving.
Can I freeze this stew?
Yes. Freeze in an airtight container for up to 3 months.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why are my potatoes not tender?
They did not cook long enough. Cook longer.
Why is my broth thin?
The potatoes did not release enough starch. Let it rest.
Can I add more vegetables?
Yes. Add carrots or celery.
Can I use a different pan?
This recipe is designed for a slow cooker.
The Beauty of Simple Stews
There is something deeply satisfying about a warm, hearty stew that comes together with almost no effort. It is the kind of food that makes people happy. This potato and pork stew is a celebration of all those things.
Keep potatoes in your pantry. Keep canned pork in your cupboard. Keep water in your tap. This recipe is the reason why.
Recipe Card
Prep Time: 15 minutes
Cook Time: 7 to 8 hours on LOW or 4 to 5 hours on HIGH
Total Time: Approximately 7 to 8 hours
Yield: 4 to 6 servings