Spicy Pork Casserole with Apple
Warm up your kitchen with this Spicy Pork Casserole with Apple, a hearty and flavorful dish that strikes the perfect balance between savory and sweet. Tender, slow-cooked pork shoulder blends seamlessly with the natural sweetness of apples, carrots, and potatoes, while a medley of spices—paprika, cumin, and chili flakes—infuses the dish with a gentle kick of heat. Simmered in a rich tomato and chicken stock base, this one-pot wonder is oven-baked to perfection, ensuring melt-in-your-mouth meat and perfectly cooked vegetables. Perfect for cozy family dinners or a crowd-pleasing autumn feast, this casserole pairs beautifully with crusty bread for dipping and a sprinkle of fresh parsley for a bright finishing touch. Easy to prepare and bursting with bold, comforting flavors, it’s a go-to comfort food you’ll crave all season long!
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Recipe Information
Ingredients
- 500 grams pork shoulder (boneless, cut into 1-inch cubes)
- 2 tablespoons olive oil
- 2 medium onions (finely chopped)
- 3 cloves garlic cloves (minced)
- 1 teaspoon red chili flakes
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- 500 milliliters chicken stock
- 2 tablespoons tomato paste
- 2 medium apples (peeled, cored, and sliced)
- 2 medium carrots (sliced into rounds)
- 3 medium potatoes (peeled and cut into bite-sized pieces)
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
Heat the olive oil in a large, oven-safe casserole dish over medium-high heat.
Add the pork cubes in batches, searing them on all sides until browned. Remove the pork and set aside.
In the same casserole dish, lower the heat to medium and add the chopped onions. Sauté until softened and lightly golden, about 5 minutes.
Add the minced garlic, red chili flakes, ground cumin, and paprika. Stir for 1 minute until the spices are fragrant.
Stir in the tomato paste, followed by the chicken stock. Use a wooden spoon to scrape up any browned bits from the bottom of the dish.
Return the seared pork to the casserole dish, along with the sliced apples, carrots, and potatoes. Stir to combine.
Season with salt and black pepper, then bring the mixture to a simmer.
Cover the casserole dish with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 90 minutes, stirring halfway through, until the pork is tender and the vegetables are fully cooked.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 4096 mg | 178% | |
| Total Carbohydrate | 157.2 g | 57% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 53.4 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4487 mg | 95% | |
*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.
