Pork and Green Pepper Stew

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  • Level: Easy
  • Total: 1 hr 43 min
  • Prep: 3 min
  • Cook: 1 hr 40 min
  • Yield: 6 to 8 servings
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1/3 cup all-purpose flour

1 tablespoon kosher salt, plus more for seasoning

1/4 teaspoon black pepper, plus more for seasoning

2 pounds boneless pork shoulder, cut into 1-inch pieces

3 tablespoons vegetable oil

2 medium yellow onions, roughly chopped

2 medium green bell peppers, roughly chopped

2 medium cloves garlic, finely chopped

2 tablespoons finely chopped fresh oregano leaves

1 quart (4 cups) low-sodium chicken broth

1 (12 ounce) bottle beer (preferably a lager)

2 teaspoons packed light brown sugar

1 medium bay leaf


  1. Combine flour, salt and pepper in a shallow dish or large plastic bag. Add pork and toss to coat.
  2. Heat oil in a 3 to 4-quart Dutch oven or heavy-bottomed saucepan over medium-high heat. When oil shimmers, add half of pork (be sure to shake off excess flour before adding) and cook until brown on all sides, about 5 to 7 minutes. Remove to a plate and repeat with remaining meat.
  3. Discard all but about 1 tablespoon of the drippings, return pot to stove, and add onions, peppers, garlic, and oregano. Season with salt and freshly ground black pepper and cook, until golden, about 3 to 5 minutes.
  4. Stir in remaining ingredients and bring to a boil. Reduce heat to low, cover, and let simmer until meat is fork tender, about 1 1/2 hours. Serve.
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