HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconItalian Pork Stew
Italian Pork Stew

Italian Pork Stew

with Potatoes and Cheesy Garlic Bread

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A savoury stew is always cozy and comforting! Roasted potatoes turn this one into a very hearty feast. And who doesn't love dunking in some cheesy garlic bread?


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

2 unit

Sub Roll


300 g

Yellow Potato

170 g


113 g

Baby Spinach

1 tbsp

Italian Seasoning

1 tsp

Garlic Salt

2 unit

Chicken Broth Concentrate

2 tbsp

Tomato Sauce

¾ cup

Mozzarella Cheese, shredded


1 tbsp

All-Purpose Flour


Not included in your delivery

3 tbsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1020 kcal
Fat53 g
Saturated Fat16 g
Carbohydrate92 g
Sugar8 g
Dietary Fiber9 g
Protein47 g
Cholesterol110 mg
Sodium1940 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Pot
Measuring Cups
Silicone Brush
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce.

Cut potatoes into 1/2-inch pieces. Add potatoes, half the Italian Seasoning, 1/2 tsp garlic salt and 1 tbsp oil (dbl both for 4 ppl) to a baking sheet. Season with pepper, then toss to combine. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min.


While potatoes roast, peel carrot. Halve lengthwise, then cut into 1/4-inch half-moons. Roughly chop spinach.


Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until beginning to brown, 2-3 min. Add carrots and cook, stirring occasionally, until pork is cooked through, 4-5 min.** Season with salt and pepper.


Add tomato sauce, flour and 1/4 tsp garlic salt (dbl for 4 ppl). Cook, stirring often, until coated, 1-2 min. Add broth concentrates and 2 cups water (dbl for 4 ppl). Bring to a boil over high, then reduce to medium and simmer, stirring occasionally, until carrots are tender and stew is slightly thickened, 8-10 min.


While stew simmers, add remaining Italian Seasoning, remaining garlic salt and 1 1/2 tbsp oil (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine. Halve rolls, then arrange on another baking sheet, cut-sides up. Brush oil mixture onto cut sides, then sprinkle mozzarella over top. Bake in the top of the oven, until cheese melts, 3-4 min. (TIP: Keep an eye on rolls so they don't burn!)


Add potatoes and spinach to the stew. Stir until spinach wilts, 1-2 min. Cut cheesy garlic bread into 1-inch slices. Divide stew between bowls. Serve cheesy garlic bread on the side, for dipping.