Pork and Apple Stew
- PREP TIME45 MIN
- SERVINGS8 PEOPLE
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.
Nutrition Facts
- Calories366.42kcal
- Fat15.35g
- Saturated Fat4g
- Cholesterol102.65mg
- Carbohydrates20.78g
- Sugar13.95g
- Protein0.47%
- Sodium440.59mg
- Fiber1.55µg
