Pork and Apple Stew
Cozy up with a bowl of hearty Pork and Apple Stew, a comforting one-pot meal that blends tender, seared pork shoulder with the natural sweetness of Granny Smith apples and the rustic savoriness of root vegetables. Slow-simmered with aromatic thyme, cinnamon, and a splash of dry white wine, this rich stew develops layers of flavor that feel like a hug in every bite. Diced russet potatoes and a fragrant broth tie the dish together, while a garnish of fresh parsley adds a bright finishing touch. Perfect for chilly evenings, this easy-to-make recipe pairs wonderfully with crusty bread to soak up the irresistible, apple-infused broth.
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Recipe Information
Ingredients
- 1.5 pounds boneless pork shoulder, cubed
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 3 cups chicken or vegetable broth
- 0.5 cups dry white wine (optional)
- 2 medium Granny Smith apples, peeled, cored, and diced
- 1 large russet potato, peeled and diced
- 1 leaf bay leaf
- 1 teaspoon fresh thyme leaves
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the pork cubes with salt and black pepper. Working in batches to avoid overcrowding, sear the pork on all sides until browned. Remove the pork from the pot and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the diced onion, sliced carrots, and celery, and sauté until the vegetables soften, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Deglaze the pot with the white wine (if using), scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
Return the seared pork to the pot and add the chicken or vegetable broth, diced potatoes, apples, bay leaf, thyme, cinnamon, salt, and black pepper. Stir to combine.
Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 60–75 minutes, stirring occasionally, until the pork is tender and the flavors are well combined.
Remove the bay leaf before serving. Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the stew into bowls and garnish with chopped parsley. Serve warm with crusty bread, if desired.
Nutrition Facts
Calories |
2647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 5607 mg | 244% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 52.7 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4816 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
