Leek and Pork Stew

pork and leeks
photo by Jane Kotsiris @ lemonandolives.com
  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 5

I do not know how the temperature is by you, but boy oh boy, it is cold by me. Well, cold for a southern California native. Honestly, you would probably think it was warm, but 50s is cold to me so it is cold.

I suppose like the everyone on the planet, when it is cold, or I am cold, I think of warming delicious foods. Soups and stews being high on that list.

As I mentioned previously, I have a newfound love of leeks. Mid last year I gave them a try for the first time while recipe testing. Truth be told, that is one of the many things I love about cooking and developing recipes, you get to try new and exciting things!

I was not sure if I liked leeks, but I’d soon discover that they were delicious and amazing. They are like a mild onion. There is a little bit of a trick to cleaning them (cut off the green stem, and slice the white part down the middle) to get out the dirt, so make sure you do not skip that step!

Adding pork seemed like the natural choice, as I had it on had (yep, sometimes it is just that simple). Pork shoulder is nice because it has a lot of fat. That fat translates to flavor. When I cook this, I do remove some of it, but I also add in any large fat pieces, just for flavor - I do not eat them.

The tomato paste is added because I have found that adding a little acidity to pork stew is tasty. This was a trick I learned from Vefa’s kitchen.

The beauty of this recipe is once you brown the meat, you pretty much add in the remaining ingredients and let it do its thing. It just simmers away mixing and intertwining all these delicious flavors.  

This kind of cooking is perfect for those nights where you had a hard day or if you just don’t want to do too much yet still have a nice and delicious meal.

So go ahead, get warm, fill your home with delicious smells, and enjoy a tasty meal.


  • Olive oil
  • 3lb leeks, diced
  • 1 onion, diced
  • 2 garlic cloves, pressed
  • 1 ½ pounds pork shoulder, cut into cubes
  • salt
  • pepper
  • 4 cups chicken stock
  • 1 tablespoon tomato paste

Steps to Make It

  1. Heat a soup pot over medium-high heat with enough olive oil in to coat bottom.

  2. Once hot, add in diced leeks, onion and garlic. Saute until leeks/onions are soft, about 5-7 minutes.

  3. When leek/onion mixture is done, add in pork and brown on all sides.

  4. After browning meat, add in salt, pepper, chicken stock and tomato paste - mix well.

  5. Bring to a boil.

  6. Once boiling, cover and reduce heat to simmer.

  7. Simmer for 45 minutes, or until meat is cooked and tender.

  8. Once done, spoon into bowl and serve.