Pork and Apple Stew

Pork and Apple Stew

Pork and Apple Stew

45 minutes

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Details
  • Servings:   8
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   7 Points
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Cuisine
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
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
Instructions

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.

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.

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.

Remove the rosemary, bay leaves, and parsley springs before serving.

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