Greek Pork Stew with Tomato, Herbs, and Olives

Greek pork stew is a slow-simmered, tomato-based dish of tender pork, potatoes, olive oil, and fragrant oregano, with cinnamon adding gentle warmth. This home-style version takes inspiration from Greek kokkinisto, or meat cooked in a tomato sauce; ingredients and seasonings vary from cook to cook, and olives make a savory optional finish.

Ingredients

2 lb (900 g) boneless pork shoulder, cut into 1½-inch (4 cm) pieces
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) extra-virgin olive oil
2 medium yellow onions, about 10 oz (280 g), finely chopped
2 medium carrots, about 5 oz (140 g), peeled and cut into ½-inch (1 cm) pieces
3 garlic cloves, finely chopped
2 tbsp (32 g) tomato paste
½ cup (120 ml) dry red wine
1 can crushed tomatoes, 28 oz (794 g)
1 cup (240 ml) low-sodium chicken broth or water
1 tsp (1 g) dried Greek oregano, or 1½ tsp (1.5 g) regular dried oregano
1 small cinnamon stick, about 3 inches (7.5 cm)
1 bay leaf
1¼ lb (570 g) waxy potatoes, such as Yukon Gold, cut into 1½-inch (4 cm) chunks
½ cup (75 g) pitted Kalamata olives, halved, optional
2 tbsp (8 g) chopped fresh flat-leaf parsley, for serving
1 tbsp (15 ml) red wine vinegar or lemon juice, to finish, optional

Instructions

Prepare the pork and vegetables. Pat the pork dry with paper towels; this helps it brown instead of steam. Season it with the salt and pepper. Chop the onions, carrots, and garlic, and cut the potatoes into evenly sized chunks so they cook at about the same rate. Keep the potatoes ready to add later rather than putting them in at the beginning.
Brown the pork. Heat the olive oil in a large, heavy Dutch oven or other lidded pot over medium-high heat. Working in batches so the pieces have room, brown the pork on two or three sides, about 12 minutes total. Transfer the browned pieces to a plate. The meat does not need to cook through at this point; browning builds flavor for the sauce. If the pot looks dry between batches, add a small splash of oil.
Soften the aromatics. Reduce the heat to medium. Add the onions and carrots and cook for about 6 minutes, stirring and scraping up browned bits from the bottom. Add the garlic and tomato paste and cook for 2 minutes more, stirring often. The onions should begin to soften, and the paste should darken slightly without burning.
Deglaze and build the sauce. Pour in the red wine and scrape the base of the pot with a wooden spoon. Simmer for about 2 minutes, until the sharp alcohol smell has mostly faded. Stir in the crushed tomatoes, broth, oregano, cinnamon stick, and bay leaf. Return the pork and any juices on the plate to the pot. The liquid should come roughly halfway up the meat; add a little water if needed.
Simmer until the pork is starting to tenderize. Bring the sauce just to a simmer, then lower the heat so it bubbles gently. Cover the pot and cook for 55 minutes, stirring once or twice and checking that the bottom is not catching. A hard boil can make the pork tough and cause the sauce to scorch, so reduce the heat if it is bubbling vigorously.
Add the potatoes and finish cooking. Stir in the potatoes, cover again, and simmer gently for 25 minutes. Check the largest pork piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork. For this shoulder stew, keep simmering if needed until the pork is fork-tender and the potatoes are easily pierced; tenderness can take longer than reaching the minimum temperature.
Adjust the sauce and rest. Stir in the olives, if using, and simmer uncovered for 3 minutes. Remove the cinnamon stick and bay leaf. If the sauce is thinner than you like, lift out the pork and potatoes briefly and simmer the sauce uncovered until it thickens, then return them to the pot. Take the pot off the heat and let it stand for 3 minutes before serving. Taste the sauce and add salt, pepper, or the optional vinegar or lemon juice to brighten it. Scatter parsley over the top.

Tips

Choose shoulder for a tender result. Pork shoulder has enough connective tissue to become succulent during a long, gentle simmer. Lean pork loin can dry out before the potatoes are done, so it is not the best direct swap. If using loin, cut it into larger pieces and begin checking for tenderness and temperature earlier.
Brown in batches. Crowding the pot traps moisture and prevents good browning. Give the pieces space, and take the extra batch rather than piling them on top of one another. Browned bits stuck to the pot are useful flavor; loosen them with the wine.
Keep the simmer gentle. A few small bubbles are enough. If the sauce reduces too much before the pork is tender, stir in water or broth a few tablespoons at a time. If it is still loose once the meat is tender, simmer uncovered briefly rather than adding flour, which can make the tomato sauce taste heavy.
Adapt the wine and olives. For a stew without wine, replace the ½ cup (120 ml) wine with broth or water and add a teaspoon of red wine vinegar at the end if you want a little acidity. Kalamata olives are optional; they add briny saltiness, so taste before adding extra salt.

Serving Suggestions

Serve the stew hot in shallow bowls, making sure each portion gets pork, potatoes, vegetables, and plenty of tomato sauce. Crusty bread is useful for scooping up the sauce, while rice, orzo, or a small pasta makes the meal more substantial. If serving rice or pasta alongside, cook it separately and spoon the stew over it rather than simmering it in the pot; the stew’s cooking time is too long for pasta, and the starch can make the sauce overly thick.

A crisp green salad dressed with lemon and olive oil gives the table a fresh contrast. Steamed green beans, sautéed greens, or roasted zucchini also work well without competing with the stew’s warm spices. For a simple finish, offer extra parsley and lemon wedges at the table. The optional vinegar or lemon juice in the recipe is there to balance the rich, slow-cooked sauce, not to make it sharply sour.

Variations

Add celery or leeks: Replace one carrot with two chopped celery ribs, or add one sliced leek with the onions. Leeks give the sauce a softer, sweeter allium flavor; wash them carefully because grit can collect between the layers.

Make it more olive-forward: Use up to ¾ cup (110 g) pitted Kalamata olives, or combine olives with a tablespoon of drained capers. Both bring salt and brininess, so hold back on seasoning until the end. For a milder flavor, leave the olives out as written.

Use a different potato or skip it: Yukon Gold potatoes hold their shape while turning creamy inside. Red potatoes are another good choice. If you leave out the potatoes, simmer the pork until fork-tender and serve the stew over rice, pasta, or mashed potatoes; check the sauce as it cooks because it may need less liquid reduction.

Adjust the spice profile: The cinnamon stick gives the sauce a subtle, warm note, rather than a sweet dessert flavor. If you do not have one, omit it instead of using a large amount of ground cinnamon. A small pinch of ground cinnamon can stand in, but it is harder to remove and may make the sauce taste more pronounced. A pinch of ground allspice is another optional, warm addition.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The stew keeps for 3–4 days in the refrigerator. It often tastes especially well integrated the next day as the sauce settles around the pork, but use the same safe storage window. If you will not eat it within that time, freeze portions in freezer-safe containers for up to 3 months for best quality. Leave a little room for expansion and label each container with the date.

Thaw frozen stew overnight in the refrigerator when possible. Reheat a portion in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened. You can also microwave it in a covered microwave-safe dish, stirring partway through so it heats evenly. For food safety, reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly cooling and reheating the whole pot; warm only what you plan to serve.

Frequently Asked Questions

Can I make Greek pork stew without red wine?
Yes. Replace the wine with the same amount of chicken broth or water. The wine adds acidity and depth, but the stew will still have plenty of flavor from the browned pork, tomato paste, oregano, and slow-cooked vegetables. A small splash of red wine vinegar or lemon juice at the end can restore some brightness.

Can I make this stew in a slow cooker?
Yes, but brown the pork and soften the onions, carrots, garlic, and tomato paste in a skillet first for better flavor. Deglaze the skillet with the wine and transfer everything to the slow cooker with the tomatoes, broth, and seasonings. Cook until the pork is fork-tender, then add the potatoes early enough to become tender without falling apart; slow-cooker times vary by appliance, so check them rather than relying on a fixed minute-for-minute conversion.

Why is my pork still tough?
Shoulder can be safe to eat before it has become tender enough for stew. If the pork is still chewy, it usually needs more time at a gentle simmer, not a higher heat. Add a little broth or water if the sauce is getting too thick, cover the pot, and check again after 15 minutes.

Can I prepare the stew ahead?
Yes. Cook it completely, cool it promptly, and refrigerate it in shallow containers within 2 hours. Reheat it gently the next day to 165°F (74°C). If you are planning specifically for leftovers, you can stop just before the potatoes become very soft, then finish heating them through during reheating; still verify that the reheated stew reaches the safe temperature.

What can I use instead of Kalamata olives?
Leave them out, or use another pitted black olive with a similar briny flavor. Green olives work too, though they are often sharper and saltier, so add a smaller amount and taste the sauce before seasoning. Olives are a finishing accent rather than a requirement for the stew.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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