Kale and Pork Stew

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


4 bowls

Time to Make

  • 10 minutes prep
  • 50 minutes of cooking


  • 1/2 pound pig parts (ears, snout, feet)
  • 1/2 pound pork tenderloin
  • 2 tablespoons pork lard
  • 1/2 pound potatoes, sliced into halves
  • 1 bunch chopped kale
  • 6 garlic cloves, chopped


  1. 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.
  2. Bring the broth to a boil.  Add the pork, kale, and potatoes.  Add the pork lard and season with salt.
  3. Cook over medium heat until the pork and potatoes are tender, about 30 to 40 minutes.  Serve with Portuguese corn bread.

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