Low Carb Slow Cooked Pork and Cauliflower Stew Recipe

Gluten Free
Lunch
Main Dishes
Paleo
4.5/5
(1762 reviews)
Low Carb Slow Cooked Pork and Cauliflower Stew
Zylo Recipes

Description

This comforting pork stew is a symphony of rustic flavors, perfect for warming you from the inside out. Aromatic herbs infuse the tender pork with a depth of character, all brought together in a luscious tomato-based broth. This stew is a celebration of simple ingredients transformed into a hearty and satisfying meal.

The foundation of this stew is diced pork shoulder, slow-cooked to achieve melt-in-your-mouth tenderness. The pork is complemented by the smoky spice of Spanish chorizo, which releases its rich oils and flavors as it cooks, coloring both the broth and the accompanying vegetables. Fragrant dried thyme, rosemary, and smoked paprika contribute layers of earthy and savory notes, creating a captivating aroma that fills the kitchen.

Cauliflower florets, tender yet firm, add a delightful textural contrast to the stew. As they simmer in the flavorful broth, they absorb the essence of the other ingredients, becoming infused with the smoky, herby goodness. The tomatoes create a rich and vibrant broth that coats the ingredients, adding a touch of sweetness to balance the savory elements.

The beauty of this stew lies in its simplicity and adaptability. It's perfect as a standalone dish, a warming and filling lunch on a chilly day. Or, it can be elevated into a satisfying dinner, especially when paired with complementary sides.

Imagine a hunk of crusty bread, perfect for soaking up every last drop of the flavorful broth. The stew is incredibly versatile, adapting to your preferences and the ingredients you have on hand. Each spoonful is a delightful combination of textures and tastes, a comforting and nourishing experience that will leave you feeling content and satisfied.

Preparation Time

Prep Time
10 min
Cook Time
1 h 15 min
Total Time
1 h 25 min

Nutrition Information

Per 1 bowl serving
C
Calories
400 Kcal

C
Carbs
15 g
Fi
Fiber
7 g
Sugar
5 g

P
Protein
35 g

C
Fats
25 g
Saturated Fats 8 g
Unsaturated Fats 15 g

Cholestrol 90 mg
Sodium 600 mg
Potassium 800 mg
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Ingredients

    1.
    Pork roast, shoulder, fresh, no visible fat eaten
    Pork roast, shoulder, fresh, no visible fat eaten
    14 ounce
    2.
    Chorizo
    Chorizo
    2 oz
    3.
    Cauliflower Florets
    Cauliflower Florets
    1.25 cup
    4.
    Extra virgin olive oil
    Extra virgin olive oil
    1 tablespoon
    5.
    Red onion
    Red onion
    1 tablespoon
    6.
    Garlic
    Garlic
    1 clove
    7.
    Gourmet Collection Smoked Paprika
    Gourmet Collection Smoked Paprika
    1 tsp
    8.
    Thyme, dried
    Thyme, dried
    1 teaspoon
    9.
    Rosemary, dried
    Rosemary, dried
    1 teaspoon
    10.
    Tomato paste
    Tomato paste
    1 tablespoon
    11.
    Tomato sauce
    Tomato sauce
    0.75 cup
    12.
    Chicken broth, bouillon or consomme, homemade
    Chicken broth, bouillon or consomme, homemade
    1 cup

Instructions

    1.
    Heat the olive oil in a large saucepan/Dutch oven over a medium/high heat. Roughly chop the chorizo. Add the chorizo to the saucepan and cook until lightly golden and releasing its oils. Remove from the pan with a slotted spoon and set to one side.
    2.
    Add the diced pork to the saucepan used to cook the chorizo. Cook the pork until browned all over. Remove the pork from the pan with a slotted spoon and set aside with the chorizo.
    3.
    Finely dice the onion and thinly slice the garlic. Add the onion and garlic to the saucepan used to cook the pork and chorizo. Sweat gently over a low heat for just a few minutes until tender and fragrant.
    4.
    Add the rosemary, thyme and paprika to the saucepan. Add the tomato paste and stir well to combine. Cook gently for a minute to warm the herbs and spices through. You may add more or fewer herbs and spices as desired.
    5.
    Add the chicken stock and tomato sauce to the saucepan. Bring up to a boil. Reduce to a simmer and return the pork and chorizo to the saucepan. Cover and cook gently for 50 minutes. You may add salt and pepper if desired. This will depend on the strength of seasoning in your stock and chorizo.
    6.
    Remove the lid and add the cauliflower florets to the saucepan. Stir well to combine. Simmer for 10 minutes or until the cauliflower is tender and the sauce is reduced down.