Pork and Apple Stew
Recipe Date:
October 9, 2019
Serving Size:
6
Cook Time:
02:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 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
Directions
- Generously season pork with salt and pepper.
- 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.
- Add the onions and cook for a few minutes more.
- Deglaze pan with apple cider and scape all bits from bottom of pan.
- Add 3 cups chicken broth and continue to cook for 1 hour simmering.
- 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.
- 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.
- While stew is cooking make apple chutney.
Apple Chutney:
- In a small sauce pan - heat olive oil and sauté shallot and salt, then add apples, cook for 3-5 minutes.
- Deglaze with cider, add allspice and syrup and cook until apples are done.
- Garnish stew with 1-2 tablespoons of chutney.
Take a look at our recommended pairing below.
