This traditional Bulgarian stew recipe is made with pork and green peas and ready to eat under 1 hour. It is one pot pork and frozen green peas stew rich in protein, fiber, iron, calcium, potassium, Vitamin A and C.
If you have 10 min. to spare to put this delicious stew together you won’t regret it. We have been cooking this dish for years in my family and it never gets old! I make sure to keep frozen green peas and pork meat in the freezer so anytime I ran out of ideas or cooking ingredients, I know I always have a back up plan for dinner! Even my 5-year-old picky eater kid eats this tasty dish.
I have been a long promoter of food ingredients that complement each other for better nutrition absorption. This dish is one of them. When you pair the iron rich meat with the Vitamin C rich green peas, the iron is absorbed so much better from the body. It is a win – win meal where you enjoy the great taste of the dish but also your body gets much more nutrients out of your meal.
Pork and Green Peas Stew
- 1 lb pork roast
- 2 lb green peas frozen
- 1 medium onion yellow
- 2 cloves garlic
- 1 tsp paprika
- 1 tsp cilantro dried
- 1 tsp parsley dried
- ¼ tsp black pepper ground
- ¼ tsp pink Himalayan salt
- 1 bay leaf
- 1 tbsp avocado oil
- ¾ liters warm water
- Wash hands with soap and water. Checkout our article about how to wash hands properly
- Gather all ingredients
- Gently rub produce under cold running water. Scrub firm produce with a clean vegetable brush under running water.
- Chop pork meat into bites (1-inch cubes)
- Wash hands after handling meat
- Optional – you can chop 1 yellow onion and mince 2 garlic cloves now or while browning the meat to save time
- Over medium to high heat, add 1 tbsp avocado oil
- Once the avocado oil is heated, add 1 lb cubed pork meat and brown it (cook it thoroughly)
- While browning the meat, chop 1 yellow onion and mince 2 cloves garlic
- Add 1 yellow onion chopped and minced 2 cloves garlic to the browned pork bites. Sauté for 1-2 minutes until the onion softens
- Add 1 tsp paprika, 1 tsp dried cilantro, 1 tsp dried parsley, ¼ tsp ground black pepper, and ¼ tsp pink Himalayan salt. Mix well.
- Add 2 lb frozen green peas and a bay leaf to the pot
- Add ¾ liters warm water and cover the pot
- Cover the pot, and on medium to high heat, cook the pork and peas until all water is absorbed and the meat and peas are ready to eat (about 40 min)
- If you are using fresh parsley and cilantro, garnish the dish at the end prior serving
- I also use pork tenderloin instead of the pork roast sometimes
- You can also reduce the cook time as the frozen green peas just need to cook for 5 min. I like cooking this dish for longer because the spices and the taste blends up a little bit better.
- We are extremely excited to announce we are now using the saferecipeguide.org guidelines to make our recipe safe-friendly. We will slowly be incorporating the safe recipe guidelines into our recipe instructions!
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