Pork and Apple Stew

Name: Pork and Apple Stew
Total time: 45 min
Yield: 8 servings
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

Pork and Apple Stew takes about 45 minutes from beginning to end. This recipe serves 8. One serving contains 366 calories, 34g of protein, and 15g of fat.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

366 kcal

Calories

34 g

Protein

15 g

Fat

21 g

Carbs

Ingredients

For 8 servings

Estimated cost~€12.90 · ~€1.60/serving

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Instructions

1
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.
2
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.
3
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.
4
Remove the rosemary, bay leaves, and parsley springs before serving.