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Pork Stew

This recipes, Jacques Pork and Bean Stew, looks wonderful. I wanted to make it, but it's a lot of food for two people. The points below are the way I made it for just two and it is definitely a keeper. One day when I have a group to feed, I'll do the full version.

What I changed

  1. I used pork shoulder, often called country style ribs, boneless and about 2 1/2 lbs
  2. I skipped the beans because we just didn't need them with all the vegetables
  3. I used only about 3 - 3 1/2 cups broth

How I changed it

  1. I trimmed all the fat from the meat that I could
  2. I started by browning the meat in olive oil, then added the garlic and thyme to cook with it for a minute or so
  3. Because I didn't use the beans, I cooked the pork with the garlic and thyme in broth for only 40 minutes, then added all the vegetables
  4. After I added the vegetables, I did cook it for the remaining full hour

We LOVED this stew as I did it, and I'm certain it would be delicious with the beans as well. Don't forget the tabasco!

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