Pork and Apple Stew
Pork and Apple Stew takes about 45 minutes from beginning to end.
- Servings: 8
- Total cooking time:
Ingredients:
- 1 cup apple cider
- 2 bay leaves
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1 fennel bulb, diced
- 2 sprigs flat leafed parsley
- 3 granny smith apples, peeled and chopped
- 3 tablespoons canola or grapeseed oil
- 1/2 small head of green cabbage, chopped
- Kosher salt
- 2 mediums onions, diced
- 3 pounds pork butt, cut into 1 inch cubes
- 2 tablespoons whole sprigs fresh rosemary or 1 dry
Instructions:
- Heat the oil over medium high heat in a Dutch oven or heavy bottom pot.Season the pork with salt and pepper.Working in batches to avoid overcrowding, brown the pork pieces on all sides.
- Remove the pork, reduce the head to medium, and add the fennel, onions and cabbage to the pot.Saut the veggies in the pork dripping for about 5 minutes.
- Add the wine to deglaze, scraping up any brown bits off the bottom of the pot.Cook for a few minutes more.Return the pork pieces to the pot along with the apple cider, chicken broth, apples, bay leaves, rosemary and parsley.Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hours, stirring occasionally.
- Remove the rosemary, bay leaves, and parsley springs before serving.
