Pork Soups and Stews

By Food & Wine
Updated February 06, 2017
F&W offers fantastic recipes like pork chili and slow cooker ham hock stew.
Start Slideshow

1 of 13

Pork-and-Cider Stew

Go to Recipe

This hearty stew from chef Fernanda Milanezi is super-simple to make for a crowd. It’s finished with heavy cream, which amplifies the wonderful apple flavor.

Advertisement
Advertisement

2 of 13

Yucatán Pork Stew with Ancho Chiles and Lime Juice

Go to Recipe

Tia Harrison breaks down a pig each week at Avedano’s and finds making stew a versatile way to use cuts like pork shoulder, shanks and belly. Here she cooks the stew with pleasantly bitter ancho chiles.

3 of 13

Simple Pork Posole

Go to Recipe

Mexican posole is typically a thick, hearty soup made with hominy (chewy dried corn kernels with the hull and germ removed). For his version, Ethan Stowell slow-simmers chunks of pork butt in water with onion and garlic to create a dish that’s appealingly brothy.

Advertisement

4 of 13

Shoyu Ramen

Go to Recipe

After visiting New York City’s top ramen spots (including Ippudo NY, Sapporo and Momofuku Noodle Bar), Grace Parisi created her dream ramen with a pork-and-chicken-based broth that gets extra depth of flavor from kombu (seaweed) and shoyu (Japanese soy sauce).

5 of 13

Pork Cheek and Black-Eyed Pea Chili

Credit: © Maura McEvoy
Go to Recipe

Michael Symon defines himself as a “porketarian,” saying he can’t get enough of the meat. For his luscious chili, he uses incredibly flavorful and succulent pork cheeks—an unusual cut worth seeking out. If pork cheeks aren’t available, pork shoulder (cut into 2-inch pieces) can be substituted.

6 of 13

Pork-and-Green-Chile Stew

Go to Recipe

A mix of mild chiles (poblano, Anaheim) and hot ones (serrano) gives body and heat to this quick braise made with boneless pork shoulder (ask your butcher to trim it for you).

Advertisement
Advertisement
Advertisement

7 of 13

Pork Stew with Cockles and Spicy Red Pepper Sauce

Credit: © Quentin Bacon
Go to Recipe

This combination of briny cockles and smoky pork is traditional in southern Portugal’s Alentejo region, though the fresh red chiles in the sauce here add a distinctive twist (for a sweeter variation, use red bell peppers instead).

8 of 13

Slow Cooker Ham Hock and Chickpea Stew

Go to Recipe

Marcia Kiesel credits split pea soup, one of her favorites, as the inspiration for this hearty stew. Like split peas, chickpeas need to simmer for a long time, making them great for a slow cooker.

9 of 13

White Bean and Ham Soup

Go to Recipe

When Grace Parisi was growing up, her mother made white bean and escarole soup every Friday. To transform the soup into a main course, Parisi substitutes ham and spiced croutons for the greens.

Advertisement
Advertisement
Advertisement

10 of 13

Pork-and-Kale Soup with Sizzling Puffed Rice

Credit: Johnny Miller
Go to Recipe

”I love food that makes noise,“ says Edward Lee. When F&W challenged the Top Chef Season 9 contestant to make a fast dish with pork, kale and white wine, he created a deeply flavorful soup, then added crumbled rice cakes that crackle as they hit the broth. The dish is based on one he likes from a hole-in-the-wall Vietnamese spot in Manhattan’s Chinatown. ”They make a big deal out of adding the rice, so you can celebrate the sizzling sound,“ Lee says.

11 of 13

Pork Tinga

Go to Recipe

Chef Rick Bayless’s pork stew is smoky and delicious, especially when topped with avocado, cheese and onion.

12 of 13

Pork and Tomatillo Stew

Credit: © Ellie Miller
Go to Recipe

Good News This spicy Mexican-style stew is loaded with vegetables, including carrots, an excellent source of vitamins A and K. Andrew Murray makes it for his employees around harvest time. “It’s our comfort food at the winery,” he says. “And it’s a nice excuse to stop for a few minutes and eat together, even when we’re busy.”

Advertisement
Advertisement
Advertisement

13 of 13

Vietnamese Pork-and-Noodle Soup

Go to Recipe

In many Asian cultures, long noodles symbolize long life. And in the spirit of that tradition, we've left the past whole here, to be eaten with chopsticks or even a fork. Of course, if you're feeling reckless, you can go ahead and break the noodles into smaller pieces before cooking them.

Replay gallery

Share the Gallery

Up Next

By Food & Wine