Spanish Pork and White Bean Stew

Spanish-style pork and white bean stew with crushed tomatoes, smoked paprika, and tender pork shoulder, simmered on the stovetop in about an hour.

Prep: 15 min · Cook: 75 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 lb pork shoulder
• 2 cups cooked white beans
• 1 medium yellow onion
• 1 cup crushed tomatoes
• 2 tsp smoked paprika
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Cut the pork shoulder into 1-inch pieces. Dice the onion. (about 10 min)
2. Heat the olive oil in a large Dutch oven over medium-high heat. Season the pork with half the salt and pepper, then sear in a single layer until browned on several sides, working in batches if needed. (about 10 min) — Medium-high heat
3. Add the onion and sauté until softened, about 5 minutes. Stir in the smoked paprika and cook for 30 seconds. (about 6 min) — Medium heat
4. Pour in the crushed tomatoes and broth, scraping up browned bits. Return the pork to the pot and bring to a simmer. (about 5 min) — Medium-high heat, then simmer
5. Cover partially and simmer until the pork is fork-tender and reaches at least 145°F, about 45 minutes. (about 45 min) — Low simmer
6. Stir in the white beans and remaining salt and pepper. Simmer uncovered until the beans are hot and the stew thickens slightly, about 10 minutes. (about 10 min) — Gentle simmer
7. Taste and adjust seasoning, then serve hot. (about 1 min)