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Slow-Cooked Panama Pork Stew

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Slow-Cooked Panama Pork Stew

Slow-Cooked Panama Pork Stew

Jessica Braider
This sweet and slightly spicy stew, suggested by Scramble fan Jill Rabach, takes just 15 minutes to throw together in the morning and by dinner time you'll have a rich and luscious stew that belies the fact that it took almost no work.
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Main Dish
Cuisine Latin American
Servings 6 servings


  • 1 sweet potato peeled and chopped
  • 1 red onion diced
  • 2 cloves garlic chopped
  • 1 cup frozen corn kernels
  • 1 1/4 - 1 1/2 lbs. pork loin roast or use boneless pork shoulder, fat trimmed
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. kosher salt, sea salt, or other coarse salt
  • 14 1/2 oz. diced tomatoes with green chilies


Slow Cooker Directions

  • Put the potatoes in a slow cooker, then top them with the remaining ingredients in the order listed, sprinkling the spices over the pork and pouring the tomatoes around it.
  • Cook on low for 6 – 8 hours until it shreds easily with a fork. Serve immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months.

Oven Directions

  • Preheat the oven to 300 degrees. Heat a Dutch oven on the stovetop over medium to medium-high heat.
  • In a small bowl, combine the spices, and rub the mixture all over the outside of the roast (don't trim the fat off of the roast before cooking it).
  • When the pot is hot, sear the meat for 2 - 3 minutes per side until the outside is browned, then sear it for about 1 minute on each of the shorter sides of the roast to brown them.
  • Put the potatoes, onions, garlic, corn, and tomatoes on top of the roast (some will slide off), cover the pot, and transfer it the bottom rack of the oven.
  • Cook it for 3 hours, then remove it from the oven to flip it, baste it with the accumulated liquid, and return it to the oven, covered for 1 more hour, until the meat is falling apart (you should be able to easily shred it with a fork).

Instant Pot Directions

  • Use the SAUTE mode to heat 1 Tbsp. oil and sauté the onions and garlic until the onions are translucent, 5 - 7 minutes. Remove the onions and garlic and set aside. Chop the pork into 1 ½ - 2-inch pieces and add to the Instant Pot. Sauté 3 - 4 minutes to sear all sides. Sprinkle the chili powder and cumin onto the pork and stir well. Turn off the SAUTE mode, add the remaining ingredients, and stir to combine. Set Instant Pot to MEAT/STEW mode and adjust time to 20 minutes. Natural Pressure Release or Quick Pressure Release as desired. (Click here  for Instant Pot tips and a list of Scramble recipes that have IP conversions.)


Do Ahead or Delegate: Peel and chop the sweet potato, peel the garlic, dice the onion, combine spices, or fully prepare and refrigerate or freeze the stew.
Scramble Flavor Booster: Serve it with hot pepper sauce, such as Tabasco.
Tip: If you're a fan of sweet potatoes, try one for breakfast. Yes, breakfast! They are nutritional powerhouses packed with vitamin A, beta-carotene, fiber, and healthy carbs. You can eat them with a little pat of butter and cinnamon and/or a little maple syrup or top them with cottage cheese or yogurt for some additional protein.
Nutritional Information Per Serving (% based upon daily values): Calories 194, Total Fat: 4g, 5.5%; Saturated Fat: 1g, 5.5%; Cholesterol: 62mg, 20.5%; Sodium: 400mg, 16.5%; Total Carbohydrate: 19g, 6%; Dietary Fiber: 3g, 10%; Sugar: 4g; Protein: 22g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, Instant Pot, Kid-Friendly, Low Fat, Low Sodium, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Soups & Stews, Winter
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