This Spanish Pork Stew recipe is created in partnership with Mrs. T’s Pierogies. All thoughts and opinions are my own. Thank you for supporting the brands that make this blog possible.
For Hiro’s birthday this year, I made Alejandra’s Orange, Garlic, and Paprika Rubbed Pork Loin. It was so gorgeous and tasty, and a wonderful party recipe if you are in need of one. We had quite a bit leftover, so I did different things with it over the following days. When I had about a pound left, I chopped it up and tossed it into a rich stew with white cannellini beans and carrots. The rub on that pork made the most incredible broth—fragrant with orange zest and roasted garlic with a hint of smoke and spice. When Mrs. T’s Pierogies asked if I’d like to come up with some recipes, this Spanish-Style Pork & Pierogy Stew was something I knew I had to make again.
Have you ever had pierogies?
I’m very excited to be working with Mrs T’s Pierogies. Over the coming months, I’ll be sharing a few recipes using several different varieties. I was completely unfamiliar with pierogies until I started working with them, so it’s fun to incorporate something new into our meals especially because of how versatile they are. They can be pan-fried, boiled, baked, even grilled! If you are a Mrs. T’s fan leave me a comment and let me know what your favorite pierogy recipe is. I’d love to hear how you serve them!
For this recipe, I baked Mrs T’s Classic Onion Pierogies and then floated them on top of each bowl of stew. The pierogies stayed toasted on the edges but as they soaked up the broth, they became infused with its flavors. My favorite is, to poke a little hole at the top of each pierogy and let it fill up with the stew, and then slurp it down. I served the extra pierogies on the side, and we dipped them into our bowls like you would bread. So, so good!
What cut is best for pork stew?
There’s two ways you can go with stew, both of them are delicious. The first cut of pork that would work, but takes a bit more time to cook is pork butt or pork shoulder. This cut of pork is fattier and therefore, more flavorful, but takes quite a bit longer to become tender. The second option is what I used here, which is pork loin. Pork loin is leaner, so it’s not going to be as rich, but cooks in an hour and still tastes succulent.
Give this stew a try; It is so warm and comforting for chilly nights and the pierogies are such a fun twist that’s so simple to prepare!
Spanish-Style Pork & Pierogy Stew
Rustic Spanish Pork Stew in a smoked paprika, orange, and garlic broth with carrots. Baked Classic Onion Pierogies dot each bowl for a crunchy finish.
Ingredients
- 1 16-ounce box Mrs. T's Classic Onion Pierogies
- 6 cloves garlic, peeled
- 1 medium navel orange, cut into quarters (do not peel)
- 1 tablespoon smoked paprika
- 1/4 teaspoon arbol chili powder
- 1 1/2 pounds pork loin, cut into bite-sized pieces
- 1/4 cup olive oil
- 2 medium leeks, halved, washed, and sliced
- 4 small carrots, chopped
- 1 tablespoon minced rosemary
- 8 cups chicken broth
- 1 large bunch spinach (about 4 ounces)
- 1 15-ounce can cannellini beans, drained and rinsed
Instructions
- Combine garlic, orange, paprika, and arbol chili powder in the bowl of a food processor fitted with the blade attachment. Pureé until smooth, set aside.
- Season pork pieces generously with salt and pepper.
- Heat oil in a large dutch oven over medium-high heat. Add pork and brown, stirring occasionally until golden on all sides, about 10 minutes. Add leeks, carrots, and rosemary and season again with salt and pepper.
- Cook, stirring occasionally, until leeks are just starting to brown, about 4 minutes more. Add orange puree and cook, stirring to fry the sauce for 2 minutes.
- Add chicken broth and scrape up any browned bits on the bottom of the pot. Bring to a boil then reduce heat to a simmer. Cook, uncovered, until pork is tender, about 1 hour.
- Meanwhile, heat oven to 400°F and spray a baking sheet with nonstick spray. Arrange Mrs. T's Classic Onion Pierogies on the tray. Spray tops with more nonstick spray. Bake 15-20 minutes or until crispy and golden.
- Add spinach and beans to the stew and stir to melt spinach into the broth. Taste and add more salt and pepper if needed. Ladle stew into bowls and top with 1 or 2 pierogies. Serve any extra pierogies on the side for dipping.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 403Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 74mgSodium: 1229mgCarbohydrates: 33gFiber: 7gSugar: 7gProtein: 32g
One last thing…
What do you think? I want to know! Leave me a comment and snap a photo for Instagram! Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me.
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