Leek and Pork Stew

Leek and pork stew

The Spruce / Jane Kotsiris

Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 5 servings
Nutrition Facts (per serving)
589 Calories
35g Fat
31g Carbs
39g Protein
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Nutrition Facts
Servings: 5
Amount per serving
Calories 589
% Daily Value*
Total Fat 35g 45%
Saturated Fat 12g 59%
Cholesterol 128mg 43%
Sodium 513mg 22%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 12%
Total Sugars 10g
Protein 39g
Vitamin C 15mg 73%
Calcium 130mg 10%
Iron 5mg 30%
Potassium 962mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When it's cold, it's time to start thinking about warming, delicious foods, soups and stews being high on that list.

We have a newfound love of leeks. They are delicious and amazing, 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 seems like a natural choice for leeks because it has a lot of fat, and fat translates to flavor. When we cook this recipe, we remove a lot of fat but add in any large fat pieces, just for flavor―don't eat them.

The tomato paste gives a little acidity to pork stew that's really tasty.

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 to still have a nice and delicious meal.

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


  • Olive oil, to coat pan

  • 3 pounds leeks, diced

  • 1 onion, diced

  • 2 garlic cloves, pressed

  • 1 1/2 pounds pork shoulder, cubed

  • Salt

  • Freshly ground black 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 to coat bottom.

  2. Once hot, add in diced leeks, onion, and garlic. Sauté until leeks/onions are soft, about 5 to 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 a bowl, and serve.

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