lunch

Pork and Apple Stew

Name: Pork and Apple Stew
Cook time: 45 min
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. For $1.92 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. Autumn will be even more special with this recipe. It works well as a reasonably priced main course. Head to the store and pick up flat leafed parsley, bay leaves, grapeseed oil, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. 1 person found this recipe to be flavorful and satisfying. With a spoonacular score of 73%, this dish is good. Similar recipes include Apple and Butternut Squash Pork Stew, Quick and Easy African Pork Peanut Stew, by Pork Passion Pursuit Winner Devon Delaney (Sponsored), and Quick and Easy African Pork Peanut Stew, by Pork Passion Pursuit Winner Devon Delaney (Sponsored).”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Apple cider1 cup
Bay leaves2
Pepper½ tsp
Chicken broth1 cup
Wine½ cup
Fennel bulbdiced1
Flat leafed parsley2 sprig
Granny smith applespeeled and chopped3
Grapeseed oil3 tbsp
Cabbagesmall, chopped½ small head
Kosher salt8 servings
Onionsdiced2 medium
Pork buttcut into 1 inch cubes3 lb
Rosemary2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

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.

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