Spiced Pork and Potato Casserole

Warm your soul and fill your home with irresistible aromas with this hearty Spiced Pork and Potato Casserole. This dish is the epitome of comforting home cooking, featuring tender chunks of pork, infused with a blend of savory spices, baked slowly with soft, flavorful potatoes in a rich, savory liquid. Cooked to perfection in a single casserole dish, it’s a fuss-free meal that allows the ingredients to meld beautifully, creating deep, satisfying flavors with minimal active effort. Ideal for chilly evenings, family dinners, or any occasion that calls for a deeply satisfying and nourishing meal, this casserole is a true crowd-pleaser that delivers big on taste and warmth.

Ingredients:

For the Spiced Pork:

• 1½ – 2 pounds boneless pork shoulder (pork butt) or pork loin, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon cumin powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Optional: Pinch of cayenne pepper for a touch of heat

For the Potatoes & Aromatics:

• 1½ pounds potatoes, peeled and cut into 1-inch cubes (Yukon Gold or Russet recommended)
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• 1 red bell pepper, chopped (optional, for color and sweetness)
• 1 tablespoon olive oil

For the Casserole Liquid:

• 1½ cups chicken or beef broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• ½ teaspoon salt (or to taste)
• ¼ teaspoon freshly ground black pepper (or to taste)

For Garnish (Optional):

• Fresh parsley or cilantro, chopped

Step-by-Step Instructions:

1. Prepare and Season the Pork:
   • Pat the pork cubes thoroughly dry with paper towels. This helps the spices adhere better.
   • In a large bowl, toss the pork cubes with 1 tablespoon olive oil, smoked paprika, dried oregano, cumin powder, garlic powder, onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, and cayenne pepper (if using). Ensure all pork pieces are evenly coated.
2. Sear the Pork (Optional but Recommended):
   • Heat a large, oven-safe skillet or Dutch oven over medium-high heat.
   • Add the seasoned pork cubes in a single layer (work in batches if necessary to avoid overcrowding). Sear for 2-3 minutes per side until nicely browned. This step adds a crucial layer of flavor.
   • Remove the browned pork from the skillet and set aside.
3. Sauté Aromatics (If Searing Pork):
   • If you seared the pork in a Dutch oven, add 1 tablespoon of olive oil to the same pan (no need to clean).
   • Add the chopped onion and sauté for 3-5 minutes until softened.
   • Add the minced garlic and chopped red bell pepper (if using) and sauté for another 2-3 minutes until fragrant.
   • If you skipped searing, start by heating olive oil in your casserole dish on the stovetop (if oven-safe) or a separate skillet, then sauté the aromatics.
4. Assemble the Casserole:
   • If using a separate skillet for searing/sautéing, transfer the cooked pork and aromatics to a large (approx. 9×13 inch) baking dish or the Dutch oven you plan to bake in.
   • Add the cubed potatoes to the dish, mixing gently with the pork and aromatics.
   • In a separate bowl, whisk together the chicken/beef broth, diced tomatoes (undrained), Worcestershire sauce, dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper.
   • Pour this liquid mixture evenly over the pork and potato mixture in the casserole dish, ensuring most ingredients are submerged or well-coated.
5. Bake the Casserole:
   • Cover the casserole dish tightly with aluminum foil (or a lid if using a Dutch oven).
   • Bake in the preheated oven for 1 hour at 375°F (190°C).
   • After 1 hour, remove the foil/lid, stir gently, and continue to bake uncovered for another 30-45 minutes, or until the pork is fork-tender, the potatoes are soft, and the sauce has thickened slightly and developed a rich color.
6. Garnish and Serve:
   • Once cooked, remove the casserole from the oven. Let it rest for 5-10 minutes.
   • Garnish generously with fresh chopped parsley or cilantro, if desired.
   • Serve warm, directly from the casserole dish, as a hearty and complete meal.

Tips, Variations, and Storage:

• Pork Cut: Pork shoulder (butt) is fantastic for slow cooking in a casserole as it becomes incredibly tender. Pork loin is leaner and will cook faster, so ensure not to overcook.
• Spice Blend: Adjust spices to your liking. A dash of chili powder, smoked paprika, or even curry powder could be added for different flavor profiles.
• Vegetable Additions: Feel free to include other root vegetables like carrots or parsnips, or add green beans during the last 30 minutes of baking.
• Creamy Touch: For an extra creamy sauce, stir in ¼ cup of heavy cream or cream cheese during the last 15 minutes of baking (when uncovered).
• Cheese Topping: A layer of shredded cheddar or Monterey Jack cheese can be added during the last 15 minutes of baking for a cheesy crust.
• Make Ahead: This casserole is excellent for making ahead. Assemble it the night before (without baking), cover tightly, and refrigerate. Add an extra 15-20 minutes to the initial covered baking time when cooking from cold.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or in a covered dish in the oven until warmed through.

Pairings:

• Bread: Crusty bread or dinner rolls are perfect for soaking up the flavorful sauce.
• Salad: A simple, crisp green salad with a light vinaigrette would provide a refreshing contrast.
• Wine: A medium-bodied red wine like a Pinot Noir, Merlot, or a light Zinfandel would pair well with the spiced pork.
• Pickles: A side of pickled vegetables or a crisp coleslaw can cut through the richness.

Quick Info:

• Prep Time: 20-25 minutes
• Cook Time: 1 hour 30 minutes – 1 hour 45 minutes
• Total Time: Approx. 2 – 2.5 hours
• Servings: 6
• Cuisine: American / Comfort Food
• Effort Level: Medium