Rich, fiery, and meaty, this spicy pork stew is 100% a soup that eats like a meal. It’s chock full of onions, peppers, beans, peas, and of course, pork. Lots of pork. And best of all, outside of a little initial stirring, this is a “set and simmer” meal that’ll make your home smell oh-so-good well before that first bite.
There are many ways you can adapt this spicy pork stew to your liking. We use a few different heat sources here: mild paprika, cayenne pepper, and hot sauce (of your choice, but I’m preferable to Franks RedHot for this one.) You can choose to remove the cayenne (or add more), experiment with the hot sauce used to tweak the taste, or simply forgo both for a mild warmth solely from the paprika.
Feel free to also experiment with the beans used. Any dried beans will work (remember to soak them overnight), and we use kidney beans here. But as a tasty alternative, try subbing in black beans. Or opt for a half/half mix of black and kidney beans.
Spicy pork stew is also a great recipe for freezing. It will last for up to three months frozen in an airtight plastic container or ziplock bag. You can microwave from frozen as soon as you need it.
And if you want your stew to be even more of a meal, try pairing it with french fries, rice, or crusty bread. They all make for a filling meal.
See it being made:
Like this recipe? You’ll love these too:
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- Curried Carrot Soup: Earthy sweet carrots meet fiery red curry and coconut milk. Yum.
- Mexican Meatball Soup: One of our favorites, this is one hearty meal. Serve with tortilla chips and you won’t be disappointed.
Spicy Pork Stew
- 1 pound diced pork
- 1 teaspoon olive oil
- 1 onion chopped
- 1 clove garlic crushed
- 1 red chili
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 tomato diced
- 2 bell peppers diced
- 1 tablespoon tomato puree
- 1 cup tomato passata
- 1 cup red wine
- 1 cup dried beans choose your favorite, soaked overnight
- 1 cup frozen peas
- 1 tablespoon hot sauce choose your favorite
- Add the olive oil to a large sauce pan (or large pot) over medium heat.
- Add the cubed pork to the pan and cook for 3 minutes, stirring often.
- Add all ingredients except for the frozen peas and hot sauce to the pot. Stir often for 3 to 4 minutes over medium heat.
- Cover and simmer over low heat for 2 hours.
- Add the peas and hot sauce 5 minutes before the end of cooking. Stir to combine.
- Serve hot with some crusty bread or rice.