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Pork and Apple Stew

Pork and Apple Stew
Recipe Date:
October 9, 2019
Serving Size:
Cook Time:
Imperial (US)
  • 3 lbs boneless pork shoulder, cut into 1 1/2 inch pieces
  • 1 onion - chopped
  • 1 cup hard apple cider
  • 2 medium red potatoes, small cubes
  • 2 carrots - cut into 1 inch pieces
  • 2 medium apples - peeled, cored and 1 inch pieces
  • olive oil
  • salt and freshly ground pepper
  • 1 tsp fresh thyme and sage
  • 3 1/2 cups chicken broth
  • Apple Chutney
  • 2 crisp apples - honey crisp or other - peeled, cored and cut into ¼ inch cubes
  • 1 shallot - minced
  • Olive oil
  • 1/3 cup hard apple cider
  • 1/4 tsp allspice
  • 2 tbsps maple syrup
  • pinch of salt
  1. Generously season pork with salt and pepper.
  2. In a large dutch oven heat 2 tablespoons olive oil over medium heat - when hot add 1/2 of the pork and sear well on each side as best as possible. 3-5 minutes per batch, repeat with remaining pork.
  3. Add the onions and cook for a few minutes more.
  4. Deglaze pan with apple cider and scape all bits from bottom of pan.
  5. Add 3 cups chicken broth and continue to cook for 1 hour simmering.
  6. Now add the remaining ingredients and more broth if necessary. Continue to cook for 15-20 minutes or until vegetables are done to your liking and pork is tender. Taste and adjust seasoning.
  7. If you prefer a thicker stew - make a roux with 2 tablespoons butter and flour, make a paste and whisk into hot stew. Continue to cook until thickened.
  8. While stew is cooking make apple chutney.

Apple Chutney:

  1. In a small sauce pan - heat olive oil and sauté shallot and salt, then add apples, cook for 3-5 minutes.
  2. Deglaze with cider, add allspice and syrup and cook until apples are done.
  3. Garnish stew with 1-2 tablespoons of chutney.


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