Hearty and comforting, with bold Southwestern flavor, this pork stew warms you right down to your toes. It’s easy to make in the Instant Pot, the crock pot, or on the stovetop!
As I write this, I sit here enjoying a bowl of this satisfying pork stew, and I think to myself… I wish everything in life was this easy!
You need to add this recipe to your easy keto dinners list. Because it gets top marks both for flavor and for simplicity. It’s what I like to call a dump-and-run recipe. It has minimal prep time, and all you need to do is pop everything into the pot. Turn it on, walk away, and it practically cooks itself!
The addition of spices like chili powder, cumin, and cayenne make this pork stew a flavorful meal the whole family loves.
Easy keto stew recipe
When you think of stew, you most likely picture something more like my Keto Beef Stew, with larger chunks of meat and vegetables. But stew can mean many things to many people.
For this hearty pork stew, the meat is shredded after cooking. This cuts down on prep time and also distributes the meat throughout the entire dish. But it still features a rich broth and chunks of delicious low carb vegetables. So it’s perfect one-pot comfort food!
I’ve made it my slow cooker, I’ve made in my Instant Pot, and I’ve made it on the stove. The only thing that really changes is the cooking time.And with only 5.5g net carbs per serving, this pork stew recipe is perfect for keto and low carb diets.
Easy low carb comfort food, just when you need it most.
Ingredients you need
- Boneless pork chops: I like boneless chops in this pork stew because they cook quickly and shred easily. You can use other cuts here, including roasts, but I recommend cutting them down to size so they cook through faster. I get all of my pasture-raised pork from Wild Pastures.
- Diced tomatoes: A can of diced tomatoes adds to the Southwestern flair of this recipe. Feel free to use fire-roasted for even more depth!
- Chicken broth: How much broth you need depends on what method of cooking you choose. Instant Pot recipes require less liquid, since the pressure extracts so much liquid from the meat and vegetables.
- Turnip: This is my favorite potato replacement in all sorts of keto soups and stews. But you can also try rutabaga or celeriac if you prefer.
- Zucchini: I added chunks of zucchini to the stew to boost the veggie content without raising the carb count.
- Onion and garlic: A little onion and garlic go a long way to boosting flavor.
- Spices: I added chili powder, cumin, and a touch of cayenne. It’s not enough to make the stew spicy but it tastes fabulous! You can adjust to your liking.
- Garnish: Add a little lime and chopped cilantro as you serve.
- Pantry staples: Avocado or olive oil, salt, and pepper.
Step by Step Directions
- Place all the ingredients except for the lime and cilantro in a 5 to 6 quart slow cooker. Stir to combine. (See Expert Tips for Instant Pot and Stovetop directions).
- Cook on low for 6 hours or high for 3 hours. When cooking is complete, remove the pork to a plate and shred with two forks.
- Add the pork back into the pot and stir to combine. Season with additional salt, pepper, and chili powder as desired.
- Serve with a wedge of lime and chopped cilantro.
Expert Tips
If you use boneless pork chops, there is no need to cut the meat any smaller. It will cook through and shred easily in the allotted time. But larger cuts like a shoulder roast should be cut down into more manageable chunks of about 2 inches across.
Cut the vegetables into 1 inch pieces. You don’t want them too small as they get very soft during cooking. If you prefer them firmer, consider adding them halfway through the cooking process.
Instant Pot Method: Reduce the broth to 2 cups. Place all of the ingredients except for the lime and cilantro in an Instant Pot and stir to combine. Seal the lid and set to the stew function for 35 minutes. Proceed as directed.
Stovetop Method: Place all of the ingredients except for the lime and cilantro in a 5 to 8 quart Dutch oven over medium high heat. Stir to combine. Once the liquid comes to a strong simmer, reduce the heat to medium low. Cook 3 to 4 hours, until the pork can be easily shredded. Proceed as directed.
Frequently Asked Questions
Boneless pork chops, country pork ribs, pork loin, and pork butt all make good cuts for this easy pork stew recipe. If you are using larger pieces like loins or roasts, cut them into smaller 2 inch pieces for faster cooking.
Stew takes tougher cuts of meat because the long, slow braising method breaks down the tough fibers. If your meat is tough, it usually means you didn’t cook the stew long enough. It’s also important not to let your stew come to a boil as boiling can toughen the meat.
You can freeze this keto stew but do note that the vegetables will soften even more in the freezing and thawing process.
The chili powder and cumin add flavor but the stew is quite mild. If you don’t like a lot of heat, skip the cayenne. Alternatively, if you want a bit more of a kick, double the cayenne or add 2 teaspoons of chipotle powder.
More delicious keto comfort food
Easy Pork Stew Recipe
Ingredients
- 2 tablespoon avocado oil
- 3 lbs boneless pork chops or country-style ribs
- 3 cups chicken broth
- 15 oz canned diced tomatoes
- 1 medium turnip (120g) cut into 1 inch pieces
- 1 medium zucchini (196g) chopped into 1 inch pieces
- ½ cup chopped onion
- 2 cloves garlic
- 1 ½ tablespoon chili powder
- ½ tablespoon ground cumin
- ¼ teaspoon cayenne
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Lime wedges
- Chopped cilantro
Instructions
- Combine all ingredients in a large 5 or 6 quart slow cooker. Stir to mix well.
- Cook on low for 6 hours or high for 3 hours. When cooking is complete, remove the pork to a plate and shred with two forks.
- Add the pork back into the pot and stir to combine. Season with additional salt, pepper, and chili powder as desired.
- Serve with a wedge of lime and chopped cilantro.
Therese says
I was looking for something to make using some leftover pork tenderloin and this stew was perfect! I added some celery and radishes. For the canned tomatoes I added a can of Rotel to lean into the spiciness!