🌾 Chuckwagon Recipe

Trail Boss Pork, Bean & Potato Stew

A simple, satisfying stew made from trail-ready ingredients that fed many with little.

Serves: 6–8Prep Time: 10 minutesCook Time: 40–45 minutes

This stew is rich without being heavy—tender pork, hearty beans, and soft potatoes simmered into a cozy, stick-to-your-ribs meal.

🐖 Ingredients

• 1 lb pork shoulder or pork loin, cubed

• 2 tbsp bacon grease or butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 medium potatoes, diced

• 2 carrots, sliced

• 1 can (15 oz) white beans or pinto beans, drained & rinsed

• 1 can (14.5 oz) diced tomatoes

• 4 cups chicken or beef broth

• 1 tsp thyme

• ½ tsp smoked paprika

• ½ tsp black pepper

• ½ tsp salt (to taste)

• Optional: splash of Worcestershire or apple cider vinegar

🍳 Instructions

1. Brown the PorkHeat bacon grease in a Dutch oven. Add pork and brown on all sides.

2. Build the BaseStir in onion and garlic; cook until fragrant.

3. Add VegetablesAdd potatoes and carrots. Cook 3–4 minutes to start softening.

4. Create the StewStir in beans, diced tomatoes, broth, thyme, paprika, salt, and pepper.

5. SimmerBring to a gentle boil, then reduce heat and simmer 30–35 minutes, until pork is tender and potatoes are soft.

6. ServeLadle into bowls and serve with cornbread, biscuits, or skillet bread.

🤠 Chuckwagon Tip

If you want a thicker stew, mash a few potatoes or beans against the side of the pot during the last few minutes—no flour needed, just old-fashioned camp cooking.