Cooking Tips: 

Simmering time

Simmer for at least 1-2 hours, or longer for best results. If you have the time, this recipe works great when simmered 4-5 hours as the fat in the pancetta reduces and makes the pork very tender and flavorful. If using a crockpot or slow cooker, use a low setting and cook for 7-8 hours. 

Go easy on the seasoning

Serrano ham is a cured ham that has a strong flavor. It is very salty; when added to this recipe, you won’t need to add much more salt for seasoning. Be sure to taste it before seasoning with any additional salt. 

Use chicken or Pork stock/broth instead of water

Add layers of flavor with a rich homemade chicken stock or broth. 

Infuse the saffron

Use vinegar or lemon juice to infuse the saffron before adding to any recipe. It only takes around 2-3 minutes for the saffron threads to release their vibrant color.

Pancetta Ibérico

Pancetta Ibérico is thre Spanish version of Italian Pancetta. It is prepared in the same way as Italian-style pancetta however it uses the prized Iberian pork from the Iberico pig breed (also used to make delicious jamon Ibérico). If you can’t source Spanish Pancetta Ibérico, ask your local butcher for some good quality Italian Pancetta instead.

Discover more about the different types of Spanish ham with this complete guide:

Explore the Gastronomic Delights of Spanish Ham: Jamón Ibérico, Jamón Serrano, and Gran Reservas

Quick, Easy, and Cheap to Make Stew

This Spanish Pork stew is a fantastic way to make a rich and filling meal for large groups. 

It is a great way to stretch out smaller meat portions that can be expensive and bulk up the meal with lots of veg and a delicious homemade sauce or stew gravy. 

This recipe will make around 8 servings, which can be stretched out to 10-12 servings if you serve the stew with lots of fresh bread (or even some steamed rice or mashed potatoes). 

How to Cook Stew Meat in a Crockpot/Slow Cooker

Cooking meat in a Crockpot/Slow Cooker is very easy and doesn’t require any additional cooking or browning. Simply add the diced stew meat into bite-sized pieces (around 1-inch 2.5cm) and add to your crockpot with a selection of veggies, seasoning, and some broth or water. 

Browning Stew Meat

Browning meat is an optional step (we suggest doing it if you have the time) and it does offer a few advantages. 

Flavor Boost:

• Browning the meat caramelizes its surface, creating a deep, savory flavor (thanks to the Maillard reaction). This enhances the overall taste of the dish.

Better Texture:

• Searing gives the meat a nice crust, which helps it maintain its shape during slow cooking, instead of becoming overly soft or mushy.

Richer Sauce:

• The browned bits (fond) left in the pan after searing can be deglazed with broth, wine, or water and added to the crockpot for a more flavorful base.

Cooking times for crockpots and slow cookers

• Low: Cook for 7–8 hours.
• High: Cook for 4–5 hours.

Cooking time for Stovetop simmer

• Very low simmer: 3-4 hours
• Medium simmer: 1-2 hours

How to Get the Most Tender Stew Meat

The best tips for getting soft tender stewing meat are simple: Choose the right cut of meat, and cook it slow and low. 

Choose the Right Cut of Meat

• Use cuts like chuck, brisket, or round. These have more connective tissue that breaks down during slow cooking, resulting in tender meat.
• Avoid lean cuts (like sirloin) as they tend to dry out or become chewy in a stew.

Cut the Meat Properly

• Cut the meat into uniform, bite-sized pieces to ensure even cooking.
• Slice against the grain to shorten muscle fibers, making the meat easier to chew.

Don’t Rush the Cooking Time

• Low and slow is the key to tender stew meat:
• Low heat (crockpot on low or stovetop simmer): Cook for 7–8 hours.
• Oven braise: 300°F (150°C) for 2.5–3 hours.
• Cooking too fast at high heat toughens the meat.

Add Enough Liquid

• Ensure there’s enough broth, wine, or other liquid to partially submerge the meat. Moist cooking methods like braising break down tough connective tissue.

Best Pork Cuts for Stews

1. Pork Shoulder (Pork Butt or Boston Butt)

• Why it’s great: Pork shoulder is marbled with fat and has plenty of connective tissue, which makes it perfect for slow cooking. As it cooks, the fat melts, and the connective tissue breaks down, resulting in tender, juicy meat.
• Tips: Trim excess fat if needed and cut into uniform chunks.

2. Pork Picnic Shoulder

• Why it’s great: Similar to the pork shoulder, this cut has a bit more bone and less marbling, but it’s equally good for stewing. It’s a budget-friendly option.
• Tips: Remove the bone if desired or leave it in for extra flavor.

3. Pork Loin Roast (for leaner stews)

• Why it’s great: Pork loin roast is leaner than the shoulder but still works in stews, especially if you prefer less fatty meat.
• Tips: Be cautious not to overcook, as this cut can become dry if not cooked properly. Add extra liquid or braising to keep it moist.

4. Pork Belly

• Why it’s great: Pork belly adds a rich, unctuous texture to stews, especially in Asian-style recipes. The fat renders beautifully, and the meat becomes meltingly tender.
• Tips: Use in moderation to avoid the stew becoming too fatty.

More Spanish Stew Recipes:

• Spanish Pork Stew – Carcamusas
• Catalan Style Beef Stew (Estofado a la Catalana)
• Spicy Spanish-Style Pork Stew
• Spanish-Style White Bean Stew
• Maravilla fish stew with chickpeas and pearl pasta
• Brothy Fish Stew with Shrimp, Rice, and Pesto Paste
• What is Cantabrian Bean Stew (Alubias de Cantabria)
• One-Pot Sweet Potato Stew with Chickpeas and Spinach
• Vegan Butter Bean Stew with a Rich Spanish-Style Sofrito Sauce

Nutrition Facts

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