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Spicy Pork Stew

This delicious stew recipe is courtesy of Margot Olshan.

  • Servings: 4
  • Yield: Serves 4
Spicy Pork Stew

Source: The Martha Stewart Show, April Spring 2008


  • 2 pounds boneless pork butt, trimmed of fat, cut into 1-inch cubes
  • 2 tablespoons cider vinegar
  • 1 tablespoon vegetable oil
  • Coarse salt and freshly ground black pepper
  • 1 medium red onion, finely chopped
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon cocoa powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/4 cup coarsely chopped chipotle chiles, in adobo sauce
  • 1 sweet potato, peeled and cut into 1/2-inch pieces
  • 1 medium turnip, peeled and cut into 1/2-inch pieces
  • Cooked basmati rice, for serving (optional)
  • 1 plum tomato, seeded and chopped, for garnish
  • Coarsely chopped fresh cilantro, for garnish


  1. Place pork in a shallow baking dish and pour over vinegar; turn to coat. Let stand for 15 minutes and up to 2 hours.

  2. Preheat oven to 350 degrees. Heat vegetable oil in a Dutch oven. Season pork with salt and pepper and, working in batches, add to Dutch oven. Cook until browned on all sides; transfer pork to a plate and set aside.

  3. Add onion, garlic, cocoa powder, cumin, cinnamon, cardamom, and chipotle chiles to Dutch oven. Cook until onion is soft and spices are fragrant, adding a little water if mixture begins to stick to the bottom of the pot.

  4. Return pork to Dutch oven; stir to combine. Add 1 cup water, sweet potatoes, and turnips; do not stir. Cover and transfer to oven. Cook until pork is tender and vegetables are soft, about 1 1/2 hours. Serve hot with rice, if desired, and garnished with tomato and cilantro.

Reviews (13)

  • pbaffour 12 Apr, 2010

    Loved this recipe. Don't forget to put some salt in there (besides what you season the meat with) else it tends to be a little bland. Also, you REALLY should get rid of every last bit of fat from the pork butt-- it doesn't work well with the texture in your mouth if you don't.

  • Marlasf 30 Dec, 2008

    This is outstanding. My boyfriend and I had two helpings. The spices are just perfect. It has a bite to it. I can't wait to invite someone over to enjoy this special dish. I removed many seeds from the chiles, so it wouldn't be too hot. My apartment still has the wonderful spice smell.

  • gingerquill 8 May, 2008

    Thank you, Deb. I guess I would not make a good eyewitness!

  • deb218 2 May, 2008

    The cilantro/parsley sauce is a Chimichurri Sauce. It was used at the restaurant on steaks, salmon, etc and was not used in the pork stew. These are approximate measurements.

    Chimichurri Sauce
    2 cups parsley
    2 cups cilantro
    1 cup lime juice
    1/4 cup chopped red onion or scallion
    Pinch each of salt, pepper, sugar
    Mix above in blender then drizzlle in enough
    Olive oil
    to make a thin sauce. Thinner than pesto.

  • gingerquill 1 May, 2008

    Help me out here. What happened to the recipe for the cilantro/parsley mix that was done in the blender and added to the pork? Anyone get those ingredients? It's been left out of the video, too. I imagine it is an integral flavor component to the finished dish. Bummer.

  • william gilmore 27 Apr, 2008

    The Bread is called the No-Knead Bread and was featured on Martha's Show. Here is the web address of the recipe on this site. Enjoy it really is good.

  • melissafisher 27 Apr, 2008

    The bread they made at Margot's resturaunt looked amazing- I would love to make it at home!

  • melissafisher 27 Apr, 2008

    The bread they made at Margot's resturaunt looked amazing- I would love to make it at home!

  • melissafisher 27 Apr, 2008

    The bread they made at Margot's resturaunt looked amazing- I would love to make it at home!

  • GoGator 26 Apr, 2008

    She also made a sauce on this show with parsley and cilantro...I can't find the recipe. Can anyone help?

  • melchocolate 24 Apr, 2008

    Brazilian rice is just plain white to cook is the difference!

  • maryleegrady 24 Apr, 2008

    What exactly is Brazilian rice....... where to find it?

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