Whole 30 Basil-Parsley Pork and Potato Stew with Broccoli
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the stew
- 1.5 lb pork shoulder or pork loin, cut into 1-inch cubes
- 2 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced into Ā½-inch rounds
- 1.25 lb yukon gold potatoes, cut into 1-inch chunks
- 4 cups chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt, plus more to taste
- 3 cups broccoli florets (about 1 small head), cut into bite-sized pieces
- Ā½ cup fresh basil leaves, roughly torn
- Ā½ cup fresh flat-leaf parsley, roughly chopped
Instructions
- 1
Pat the pork cubes dry with paper towels and season evenly with the salt. Heat 1 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the pork in a single layer ā work in two batches if needed to avoid crowding ā and sear undisturbed for 3ā4 minutes per side until deep golden brown on at least two sides. Transfer the seared pork to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute ā watch closely so the garlic does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!