New This Month

Pepper Pork Stew

Pickled peppers spice up the pork in this sassy stew.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Andrew Purcell

Source: Everyday Food, May 2012


  • 1 tablespoon vegetable oil
  • 3 pounds pork stew meat
  • 1 large yellow onion, diced medium
  • 4 garlic cloves, smashed and peeled
  • Coarse salt and ground pepper
  • 3 1/2 cups low-sodium chicken broth
  • 1 jar (11.5 ounces) pepperoncini, halved crosswise, brine reserved
  • 2 large sprigs oregano
  • 3 cups cooked long-grain white rice


  1. In a large Dutch oven or other heavy pot, heat oil over medium-high. Season pork with salt and pepper and, in batches, brown pork on all sides, about 15 minutes total. With a slotted spoon, transfer pork to a bowl.

  2. Add onion and garlic to pot and cook, stirring often, until onion is softened, about 5 minutes, reducing heat if necessary to prevent burning. Season with salt and pepper. Add 2 cups water, scraping up any browned bits with a wooden spoon. Return pork to pot along with broth, pepperoncini, and oregano. Bring liquid to a rapid simmer and cook until pork is tender, 45 to 50 minutes.

  3. Season with salt and pepper and stir in 1 to 3 tablespoons pepperoncini brine. Discard oregano sprigs and serve over rice.

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