This Pork and Corn Stew is a humble, hearty dish that feels like a warm hug. The pork becomes fork-tender, and sweet corn bursts in a rich, savory broth. It’s a one-pot wonder perfect for lazy weekends and cozy meals.
Craving a delicious Pork and Corn Stew? You've come to the right spot! From Stew favorites to amazing Chicken recipes, there's something here for everyone.
Why You’ll Love This Pork and Corn Stew
- Ultimate comfort food: Cozy, hearty, and deeply satisfying.
- Complex texture: Tender pork, sweet corn pop, and rich broth.
- Forgiving & flexible: Adapt with what you have on hand.
- Fantastic leftovers: Flavors deepen overnight for easy meals.
Ingredients & Tools
- 1.5 kg pork shoulder (boneless), cut into 3-4 cm chunks
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 L chicken or vegetable stock
- 400 g canned diced tomatoes
- 450 g frozen or fresh corn kernels
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley, for garnish
Tools: A large, heavy-bottomed pot or Dutch oven is essential here.
Notes: The quality of your pork shoulder and the depth of flavor in your stock really make a difference in this stew. Using a well-marbled cut of pork will ensure it stays juicy and tender through the long cooking process.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 32 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your pork. Pork shoulder (also called Boston butt) is ideal because of its fat marbling, which breaks down during slow cooking, making the meat incredibly tender. Avoid lean cuts like pork loin, as they can become dry.
- Don’t rush the browning. This step is not just for color—it’s where you build a ton of flavor through the Maillard reaction. Take your time to get a good, dark sear on the pork pieces.
- Fresh vs. frozen corn. While frozen corn works perfectly well and is convenient, if you can get fresh corn on the cob during the summer, its sweetness will truly elevate the dish. Just slice the kernels off the cob.
- Low and slow is the way to go. A gentle simmer is your best friend here. A rolling boil can make the pork tough and cause the vegetables to break down too much. Patience is key.
How to Make Pork and Corn Stew
Step 1: Pat the pork shoulder chunks completely dry with paper towels—this is crucial for getting a proper sear. Season generously on all sides with salt and black pepper. Heat the olive oil in your large pot or Dutch oven over medium-high heat until it shimmers. Working in batches to avoid overcrowding, add the pork and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer the browned pork to a clean plate. You’ll notice those browned bits stuck to the bottom of the pot—that’s pure flavor gold, so don’t scrub it out!
Step 2: Reduce the heat to medium and add the diced onion, carrot, and celery to the same pot. Sauté for about 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant—you don’t want the garlic to burn, as it will turn bitter.
Step 3: Stir in the smoked paprika and dried thyme, coating the vegetables in the spices. Let them toast for just 30 seconds to unlock their full aromatic potential. This quick bloom makes a world of difference in the final flavor of your stew.
Step 4: Return the seared pork and any accumulated juices back to the pot. Pour in the diced tomatoes and the chicken stock, and add the bay leaves. Give everything a good stir, scraping the bottom of the pot to lift all those delicious browned bits. This process, called deglazing, is what builds a rich, complex base for your stew.
Step 5: Bring the liquid just to a boil, then immediately reduce the heat to low to maintain the gentlest possible simmer. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let the stew cook for about 1 hour and 30 minutes. You’ll know it’s on the right track when the pork is starting to become tender but isn’t falling apart yet.
Step 6: After 90 minutes, stir in the corn kernels. Continue to simmer, covered, for another 30-45 minutes. The pork should now be fork-tender and easily shreddable, and the corn will be cooked through but still have a slight pop. The broth will have thickened slightly and taken on a beautiful, rich color.
Step 7: Taste the stew and adjust the seasoning with more salt and pepper as needed. Remove and discard the bay leaves. For serving, ladle the hot stew into deep bowls and garnish with a generous sprinkle of fresh parsley. The bright, herbal note from the parsley cuts through the richness beautifully.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers or heavy-duty freezer bags for up to 3 months.
- Reviving: Reheat gently on the stovetop, adding a splash of broth or water if too thick.
Serving Suggestions
Complementary Dishes
- Crusty bread or cornbread — Essential for sopping up every last drop of that delicious, savory broth. A warm, buttered slice is pure heaven.
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens provide a refreshing contrast to the rich, hearty stew, balancing the meal perfectly.
- Buttered egg noodles or creamy mashed potatoes — For the ultimate comfort food experience, serve the stew over a soft, starchy base that soaks up the flavor.
Drinks
- A crisp, dry cider — The apple notes and slight fizz complement the sweetness of the corn and the savory pork beautifully without overpowering it.
- A medium-bodied red wine like a Grenache — It has enough fruitiness to stand up to the stew but not so much tannin that it clashes with the flavors.
- Sparkling water with a lemon wedge — A simple, non-alcoholic option that cleanses the palate between bites and keeps you refreshed.
Something Sweet
- Warm apple crumble with vanilla ice cream — The warm, spiced apples and cold ice cream are a classic, comforting end to a hearty meal.
- Dark chocolate pot de crème — Rich, silky, and not too heavy, it provides a sophisticated, decadent finish that feels special.
- Lemon sorbet — A light, bright, and palate-cleansing option that cuts through the richness of the stew and leaves you feeling refreshed.
Top Mistakes to Avoid
- Overcrowding the pot when browning the pork. If you add too much meat at once, the pot temperature drops, and the pork will steam instead of sear. You’ll miss out on all that beautiful, flavorful browning. I’ve messed this up before too, thinking I could save time—it’s not worth it!
- Using lean pork. Cuts like pork tenderloin or loin have very little fat and will become tough and dry during the long cooking process. Stick with pork shoulder for guaranteed tenderness.
- Boiling the stew instead of simmering. A vigorous boil will cause the pork fibers to tighten and become chewy, and it can make your vegetables mushy. A gentle bubble is what you’re aiming for.
- Adding the corn too early. Corn doesn’t need hours to cook. If you add it at the beginning, it will lose its vibrant color and pleasant pop, becoming soft and starchy.
Expert Tips
- Tip: For an even richer, deeper flavor, try browning a tablespoon of tomato paste with the vegetables in Step 3. It adds a wonderful umami backbone that makes the stew taste like it’s been cooking all day.
- Tip: If you have the time, let the finished stew cool and then refrigerate it overnight. The fat will rise to the top and solidify, making it easy to skim off for a lighter stew, and the flavors will have more time to marry.
- Tip: To thicken the stew further without flour, take a cup of the stew (mostly broth and vegetables), blend it until smooth, and stir it back into the pot. It creates a beautifully silky, naturally thickened consistency.
- Tip: Don’t be shy with the final seasoning. Stews need a good amount of salt to really make the flavors sing. Always taste and adjust at the very end, just before serving.
FAQs
Can I make this Pork and Corn Stew in a slow cooker?
Absolutely! It’s a great candidate for a slow cooker. Just follow the steps to brown the meat and sauté the vegetables in a skillet first—this step is too important to skip for flavor. Then, transfer everything to your slow cooker, add the remaining ingredients (except the corn and parsley), and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the corn during the last 30 minutes of cooking.
Can I freeze this stew?
Yes, it freezes beautifully! Let the stew cool completely, then transfer it to airtight containers or heavy-duty freezer bags, leaving a little space for expansion. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop. You may need to add a splash of broth or water when reheating as it can thicken up a bit.
What can I use instead of pork shoulder?
If you can’t find pork shoulder, pork belly (cut into chunks) will also work and become very tender, though it will be much richer. For a leaner option, skinless, boneless chicken thighs are a good substitute, but reduce the initial simmering time to about 45 minutes before adding the corn, as chicken cooks faster.
My stew is too thin. How can I thicken it?
The easiest way is to create a slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into the simmering stew and cook for another 2-3 minutes until it thickens. Alternatively, you can mash some of the potatoes and carrots against the side of the pot and stir them in.
Is it okay to use cream-style corn?
You can, but it will significantly change the texture and flavor. The stew will become much thicker and sweeter. If you want to try it, I’d recommend using half cream-style and half whole-kernel corn to maintain some texture. You may also want to reduce any added salt until you’ve tasted it, as cream-style corn can be seasoned.
Pork And Corn Stew
Make the best Pork and Corn Stew with this easy recipe. Tender pork, sweet corn, and rich broth create the ultimate comfort food. Get the step-by-step guide now!
Ingredients
For the Ingredients
-
1.5 kg pork shoulder (boneless, cut into 3-4 cm chunks)
-
2 tbsp olive oil
-
1 large yellow onion (finely diced)
-
3 cloves garlic (minced)
-
2 medium carrots (peeled and diced)
-
2 stalks celery (diced)
-
1 L chicken or vegetable stock
-
400 g canned diced tomatoes
-
450 g frozen or fresh corn kernels
-
2 tsp smoked paprika
-
1 tsp dried thyme
-
2 bay leaves
-
Salt and black pepper (to taste)
-
2 tbsp chopped fresh parsley (for garnish)
Instructions
-
Pat the pork shoulder chunks completely dry with paper towels—this is crucial for getting a proper sear. Season generously on all sides with salt and black pepper. Heat the olive oil in your large pot or Dutch oven over medium-high heat until it shimmers. Working in batches to avoid overcrowding, add the pork and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer the browned pork to a clean plate. You’ll notice those browned bits stuck to the bottom of the pot—that’s pure flavor gold, so don’t scrub it out!01
-
Reduce the heat to medium and add the diced onion, carrot, and celery to the same pot. Sauté for about 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant—you don’t want the garlic to burn, as it will turn bitter.02
-
Stir in the smoked paprika and dried thyme, coating the vegetables in the spices. Let them toast for just 30 seconds to unlock their full aromatic potential. This quick bloom makes a world of difference in the final flavor of your stew.03
-
Return the seared pork and any accumulated juices back to the pot. Pour in the diced tomatoes and the chicken stock, and add the bay leaves. Give everything a good stir, scraping the bottom of the pot to lift all those delicious browned bits. This process, called deglazing, is what builds a rich, complex base for your stew.04
-
Bring the liquid just to a boil, then immediately reduce the heat to low to maintain the gentlest possible simmer. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let the stew cook for about 1 hour and 30 minutes. You’ll know it’s on the right track when the pork is starting to become tender but isn’t falling apart yet.05
-
After 90 minutes, stir in the corn kernels. Continue to simmer, covered, for another 30-45 minutes. The pork should now be fork-tender and easily shreddable, and the corn will be cooked through but still have a slight pop. The broth will have thickened slightly and taken on a beautiful, rich color.06
-
Taste the stew and adjust the seasoning with more salt and pepper as needed. Remove and discard the bay leaves. For serving, ladle the hot stew into deep bowls and garnish with a generous sprinkle of fresh parsley. The bright, herbal note from the parsley cuts through the richness beautifully.07
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