This stew is made with pork tenderloin with other pig parts to increase the flavor. Some people make it with pig’s ears, snouts, and feet. I don’t know how I feel about using the ears and snout, but pigs feet lend a lovely flavor and silky mouth feel. Ham hocks would also be good.
Kale and Pork Stew
Time to Make
- 10 minutes prep
- 50 minutes of cooking
- 1/2 pound pork tenderloin
- 2 tablespoons pork lard
- 1/2 pound potatoes, sliced into halves
- 1 bunch chopped kale
- 6 garlic cloves, chopped
- Place the pig parts and the tenderloin in a saucepan and cover with water. Bring to a boil and simmer for 10 minutes. Remove the pork, discarding the parts.
- Bring the broth to a boil. Add the pork, kale, and potatoes. Add the pork lard and season with salt.
- Cook over medium heat until the pork and potatoes are tender, about 30 to 40 minutes. Serve with Portuguese corn bread.