Southern Pork Feet Stew
Tender pork feet braised low and slow with tomato, onion, and classic Southern spices. Rich, gelatinous, deeply savory—ready in 30 minutes with pre-cooked feet.
- Total time
- 30 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 lbs cooked pork feet, cut into 2-inch chunks
- 1 large yellow onion, diced
- 1 can (14.5 oz) canned crushed tomatoes
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
Instructions
- 1
Heat olive oil in a large pot over medium. Add diced onion and cook until softened and translucent, about 5 minutes.
- 2
Add pork feet chunks, crushed tomatoes, beef broth, Worcestershire, smoked paprika, and cayenne. Stir to combine.
- 3
Bring to a simmer over medium-high heat, then reduce to low. Simmer uncovered for 20 minutes, stirring occasionally.
- 4
Taste and adjust seasoning with salt and black pepper. The broth should be savory and rich, the meat fall-apart tender.
- 5
Ladle into bowls and serve hot with cornbread or over rice if desired.
Tools you’ll need
- large heavy pot or Dutch oven (5-quart minimum)
- wooden spoon
- ladle
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