If you have peppers left over from your summer garden, this spicy pork stew recipe is a great way to use them up. While it does take time for the pork to become tender, it’s mostly hands off time, so that you can do other things while dinner is cooking. Like most stews, this one tastes even better the next day, so don’t be afraid to make it a day early.
If you enjoyed our Three Pepper Pork Stew recipe, try our Italian Sausage Stew recipe next time. Looking for even more delicious Paleo recipes? Look no further! Visit our PaleoPlan Recipe Center for hundreds of FREE Paleo recipes.
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Three Pepper Pork Stew
Total Time: 3 hours
Cook Time: 3 hours
saturated fat 11.9g
- 2 tablespoon(s) olive oil
- 2 pound(s) pork shoulder roast cut into chunks
- 1 medium bell pepper(s), red seeded and diced
- 1 medium bell pepper(s), yellow seeded and diced
- 2 medium jalapeno pepper(s) seeded and diced
- 1 medium onion(s) diced
- 1 teaspoon(s) chili powder
- 1/2 teaspoon(s) cumin seed, whole
- 3 medium garlic clove(s) minced
- 4 cup(s) chicken broth
- 3 tablespoon(s) tomato paste
- 1 medium lime(s), juiced
- 1/2 cup(s) basil, fresh chopped
- 1/8 teaspoon(s) sea salt to taste
- 1/8 teaspoon(s) black pepper freshly ground, to taste
- Heat the olive oil over medium high heat. Add the pork and cook until browned on all sides. Remove from pan with a slotted spoon and set aside.
- Add the peppers and onions and cook until soft. Stir in the chili powder, cumin, and garlic, and cook for 1 minute. Add the pork back to the pan.
- Add the chicken broth and tomato paste. Bring to a boil, and then reduce to a simmer. Simmer until the pork is tender, about 2 hours.
- Shred the pork with two forks and stir in the lime juice. Season the stew to taste and serve hot.