Pork Stew Ragu

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 186.4
  • Total Fat: 4.2 g
  • Cholesterol: 60.7 mg
  • Sodium: 642.3 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 23.7 g

View full nutritional breakdown of Pork Stew Ragu calories by ingredient
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This is great for the crockpot or on the stove. Its pretty much throw the ingredients in and let them cook. This is great for the crockpot or on the stove. Its pretty much throw the ingredients in and let them cook.
Number of Servings: 6


    1 pork tenderloin or other non-fatty pork
    1 can chicken, vegetable or beef broth
    2 cans stewed tomatoes (Italian, jalapeno whatever kind you like)
    1 med can tomato sauce
    1/2 - 3/4 of an onion
    1 ear of corn off the cob (Frozen will work too about a cup)
    1-2 Zucchini


This can cook anywhere from 2 hours to 5 hours or more depending on your preference.

Place everything but Corn & Zucchini in a crockpot or large pan.
You can leave the pork whole until later and it can be chopped just before adding the corn if you prefer.
Turn Crockpot to High and let it go for at least 2 hours or as long as you like. The longer it cooks the more tender the pork will be. If you plan on letting it simmer all day - Turn your crockpot to low.
I like kinda spicy so I add 1/2 of a jalapeno to the original ingredients.
Remove pork if it needs chopping and let it rest for about 20 minutes to cool off a little. While it is cooling, remove the fresh corn from the cob and slice your zucchini. The milk from the corn is perfect for adding to this dish too.
Place the chopped pork back in the pot and add the corn and let it cook for about 30-45 minutes, then add the zucchini for the last 1/2 hour.
Serve as a stew in a bowl with a piece of crusty bread or just eat it as is. My son likes to drain the juice and put the stew in a tortilla like a burrito.

At about 180 calories per cup you can have 2 cups and feel full instead of guilty.


Serving Size: Makes 6-8 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user RAYNELOGAN.

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