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Pork and Apple Stew

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  • 3 pounds pork butt, cut into 1 inch cubes
  • 3 tablespoons canola or grapeseed oil
  • 1 fennel bulb, diced
  • 2 mediums onions, diced
  • 1/2 small head of green cabbage, chopped
  • 1/2 cup dry white wine
  • 1 cup apple cider
  • 3 cups chicken broth
  • 3 granny smith apples, peeled and chopped
  • 2 bay leaves
  • 2 tablespoons whole sprigs fresh rosemary or 1 dry
  • 2 sprigs flat leafed parsley
  • Kosher salt
  • Freshly ground black pepper
Servings: 8

  1. Heat the oil over medium high heat in a Dutch oven or heavy bottom pot.
  2. Season the pork with salt and pepper.
  3. Working in batches to avoid overcrowding, brown the pork pieces on all sides.
  4. Remove the pork, reduce the head to medium, and add the fennel, onions and cabbage to the pot.
  5. Sauté the veggies in the pork dripping for about 5 minutes.
  6. Add the wine to deglaze, scraping up any brown bits off the bottom of the pot.
  7. Cook for a few minutes more.
  8. Return the pork pieces to the pot along with the apple cider, chicken broth, apples, bay leaves, rosemary and parsley.
  9. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1½ hours, stirring occasionally.
  10. Remove the rosemary, bay leaves, and parsley springs before serving.

Estimated Nutrient Breakdown:

Calories: 3,952.78
Weight: 3,857.74g
Total Fat: 220.68g
Saturated Fat: 66.16g
Trans-Fat: 1.56g
Monounsaturated Fat: 82.01g
Polyunsaturated Fat: 52.55g
Protein: 269.17g

Cholesterol: 865.28g
Sodium: 8,929.99g
Calcium: 682.67g
Magnesium: 481.28g
Potassium: 8,136.87g
Iron: 24.04g
Zink: 45.19g
Phosphorus: 3,177.79

Vit A: 210.97
Vit B1: 7.84
Vit B2: 5.92
Vit B3: 72.86
Vit B6: 8.23
Vit B12: 12.38
Vit D: 9.53
Vit E: 9.53
Vit K1: 489.43


Caution: Sulfites
Health Notes: Peanut-Free,Tree-Nut-Free,
Notes: These recipes are beautiful!!

Author: Foodista
Tags: Wild Food Box

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