Stews

🇸🇮Styria (Slovenia), Slovenia

Pohorski lonec (Pohorje hotpot)

Pohorski lonec is a hearty Pohorje hotpot combining meat, potatoes, mushrooms and vegetables in one simmered dish.

🇸🇮Styria (Slovenia), Slovenia

Pohorski pisker

Pohorski pisker is a Styria/Pohorje stew of meat, potatoes and vegetables cooked slowly in a pot.

🇬🇹Guatemala

Pollo en Crema

A Guatemalan chicken in cream sauce with onions, peppers, and herbs, a daily and home classic

🇩🇴Dominican Republic

Pollo Guisado

Dominican stewed chicken in a tomato-and-sofrito sauce with garlic, peppers, and oregano, served with rice and beans. A common variant of la bandera's meat component.

🇨🇺Cuba

Pollo Rancho Luna

A Cuban beer-braised chicken dish named for a Havana landmark, simmered in beer, garlic, and onion until tender.

🇸🇷Suriname

Pom

Grated pomtajer root baked with chicken, orange juice, onion and nutmeg into a dense casserole with a browned top.

🇨🇩DR Congo

Pondu

Saka saka

The beloved national staple of the Congo — cassava leaves pounded into a fine paste and slow-cooked for hours with palm oil, onions, garlic, and often smoked fish or beef; rich in protein, vitamins, and minerals; the palm oil gives a characteristic reddish-brown color and nutty flavor; served with fufu, chikwangue, or plantains; the backbone of daily Congolese dining.

🇵🇭Philippines

Pork Liver Stew

Menudo

A pork stew with small pieces of meat, liver, potatoes, carrots, and sometimes raisins or garbanzos.

🇩🇪North Rhine-Westphalia, Germany

Pork Pepper Stew

Schweinepfeffer

Strongly seasoned German meat stew from the Rhineland with marinated pork in a spiced sauce thickened with pig's blood.

🇲🇶Martinique

Pork Stew

Porc Touffé

Pork stew, slowly simmered; a Martinican Creole dish; pork cooked in its own juices with spices and vegetables; the porc touffé that is a Martinican comfort food.

🇺🇸United States

Pot Roast

A chuck roast braised low and slow with onions and root vegetables until falling apart.

🇸🇱Sierra Leone

Potato Leaves

Krain Krain

Sierra Leone's silky, slightly sticky potato-leaf stew: jute mallow or sweet potato leaves are pounded and simmered with palm oil, ogiri, onion, pepper, and dried fish; often called krain krain and a close cousin to cassava leaf plassas.

🇫🇷France

Potee

Hearty meat and vegetable stew cooked in an earthenware pot, with regional variations.

🇿🇦South Africa

Potjiekos

Game potjiekos

A traditional Afrikaner stew of meat and vegetables, slow-cooked outdoors in a three-legged cast-iron pot over coals. A social and braai classic, hearty and layered, a national and communal dish, a Voortrekker tradition.

🇬🇦Gabon

Poulet Nyembwe

Chicken braised in a thick, deep-orange sauce of palm nut pulp, peanut butter, tomatoes and aromatics; the Central African take on the palm-nut chicken stew found across the Congo basin.

🇨🇩DR Congo

Poulet à la Moambe

Poulet moambe

The national dish of the Democratic Republic of the Congo — chicken braised low and slow in a glossy, deep-orange sauce built from palm nut pulp, peanut butter, tomatoes, and warm aromatics; the name 'moambe' refers to the palm butter made from the pericarp of palm nuts; served with rice, fufu, or chikwangue; the soul of Congolese culinary tradition.

🇨🇫Central African Republic

Pounded Cassava Leaves

Koko ya

Cassava leaves pounded to a fine pulp and simmered for hours with palm oil, smoked or dried fish and onions until the greens collapse into a dark, earthy sauce.

🇸🇮Upper Carniola, Slovenia

Prekmaš

Prekmaš is a Kamnik-area stew of beans, vegetables and smoked meat simmered until thick and hearty.

🇵🇫Papeete, French Polynesia

Pua Toro

Punu pua’atoro

Pua Toro is Tahitian canned corned beef cooked with onions and aromatics, then served hot with breadfruit or bread.

🇵🇪Ayacucho, Peru

Puca Picante

A bright red Ayacucho stew of pork, peanuts and beet-colored chili sauce.

🇦🇷Argentina

Puchero

Puchero magro

A boiled meat and vegetable stew of Spanish origin, made with beef, chorizo, bacon, potatoes, corn, squash, and chickpeas. Served in broth with the meats and vegetables arranged separately.

🇵🇾Paraguay

Puchero

Hearty beef bone soup with tomatoes, carrots, onions, bell peppers, and garlic, similar to Spanish cocido, served with yuca.

🇪🇸Canary Islands, Spain

Puchero canario

Puchero canario is a Canarian stew of chickpeas, meat, corn, and vegetables cooked together in a rich broth.

🇲🇽Mexico

Puerco en naranja

Pork braised with sour orange, garlic, and spices until tangy and tender.

🇵🇷Puerto Rico

Puerto Rican Beef Stew

Carne guisada

Beef cubes browned and simmered with sofrito, potato, carrot, olives and annatto until the sauce thickens on the potato starch.

🇵🇷Puerto Rico

Puerto Rican Sancocho

Sancocho

A heavy stew of beef, corn on the cob and every root vegetable on the island — yautía, yuca, ñame, green banana — cooked until the broth turns thick.

🇬🇹Guatemala

Pulique

A Guatemalan recado-based stew with chicken or beef, potatoes, and vegetables in a thick golden sauce, a regional and daily classic

🇨🇱Los Lagos, Chile

Pulmay

Chiloé-style seafood stew similar to curanto but cooked in a pot with seafood, meats, potatoes, milcaos, and chapaleles.

🇿🇲Zambia

Pumpkin Leaves

Chibwabwa

Traditional Zambian dish of pumpkin leaves cooked into a silky stew; sometimes with tomatoes, onions, and groundnuts; a simple relish served with nshima; prepared during special ceremonies; the leaves must be properly cooked; a TasteAtlas-listed must-try; one of the most beloved vegetable relishes in Zambia.

🇨🇦Quebec, Canada

Pâté Chinois

French-Canadian shepherd's pie with layers of ground beef, corn, and mashed potatoes, created during the Depression.

🇭🇺Hungary

Pörkölt

Pörkölt is a thick meat stew with boneless meat, paprika, onion, and minimal liquid, made with beef, pork, or game.

🇮🇶Najaf, Iraq

Qeema Najafi

قيمة نجفية

Minced lamb cooked down with chickpeas and tomato into a thick, dark stew, cooked in huge quantities for Ashura in Najaf.

🇦🇫Afghanistan

Qorma-e Alou Bokhara

قورمه آلوبخارا

Veal or chicken stewed with sour dried plums and yellow split peas until the sauce turns sharp and brown.

🇦🇫Afghanistan

Qorma-e Nadroo

قورمه نادرو

Lamb and lotus root cooked in a yoghurt-based sauce with cardamom and ginger.

🇦🇫Afghanistan

Qorma-e Sabzi

قورمه سبزی

Spinach and herbs cooked down slowly with lamb until dark green and rich, served over challow.

🇦🇫Afghanistan

Qormah Gosht

قورمه گوشت

A slow-braised lamb or beef stew of Afghan home cooking, cooked with onions, tomatoes and spices until the meat is fork-tender.