One pot pork stew

Gin Lee
One pot pork stew and homemade bread/Photo byGin Lee

One pot pork stew

Old man winter has come knocking at our doors (again). Ryan Vaughn, from Channel 8 weather, has predicted that our area will get thunder sleet or thunder freezing rain. It's very possible that we're going to lose power during this winter weather event.

So, today, I decided to prepare another version of my homemade pork stew. Just to have food already prepared, in the likelihood that we do lose our electricity (I am crossing my fingers that we don't).
One pot pork stew/Photo byGin Lee


  • 2 pounds of pork cubes (chunks)
  • 2 tablespoons of canola oil to cook the meat and potatoes in
  • 1 tablespoon of smoked paprika
  • ½ teaspoon of seasoning salt
  • 1 teaspoon of finely ground black pepper
  • ½ teaspoon of red pepper flakes
  • 1 teaspoon of garlic powder
  • 6-8 potatoes (the amount depends on the size), peeled and coarsely chopped
  • 4 carrots, peeled and chopped
  • 1 onion, diced
  • 3 cups of water


First, mix 1 tablespoon of smoked paprika, ½ teaspoon of seasoning salt, 1 teaspoon of finely ground black pepper, ½ teaspoon of red pepper flakes, 1 teaspoon of garlic powder in a spice dish.

Now, add seasoning to your pork cubes. Allow the meat to marinate in the seasoning for thirty minutes.

Add two tablespoons of canola oil to a large Dutch oven or stew pot and allow the oil to get sizzling hot (over high heat).

Transfer the seasoned pork cubes to the hot oil. Cook the meat for twenty minutes.

While the meat is cooking, peel and coarsely chop your potatoes, onion, and carrots. Set aside.
Cooking the pork cubes, onion, and potatoes/Photo byGin Lee

After the pork cubes are almost cooked, add in your prepared potatoes and diced onion. Allow the meat, onion, and potatoes to cook tender. (I allow about twenty minutes of cooking time for this step.)
Adding the prepared carrots and water/Photo byGin Lee

Next, add the carrots and water at the end. Stir well. Place a lid over your pot.

Lower the burner to medium-low and simmer your pork stew for about forty-five minutes, or until done. Stirring occasionally. Taste and add extra seasoning if needed. (I allow almost all the liquid to be reduced down for this stew.)

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ABOUT THE AUTHOR: Gin Lee is a native of Arkansas. She studied at The Institute Of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town, in Arkansas, with her husband, their fur babies, Highway, Princess, Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR

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