Apple Cider and Sage Pork Stew
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1.5 pounds boneless pork cubes
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups apple cider
- 1 cup chicken broth
- 2 tablespoons chopped fresh sage
- 3 carrots, peeled and sliced
- 2 medium potatoes, cubed
- Salt and black pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the pork cubes and brown them on all sides for about 5 minutes.
- Stir in the chopped onion and minced garlic. Cook for 3 minutes until the onion softens.
- Pour in the apple cider and chicken broth. Add the chopped sage, sliced carrots, and cubed potatoes.
- Season with salt and black pepper. Bring the mixture to a boil, then reduce to a simmer.
- Cover and cook for 45 minutes, stirring occasionally, until the pork and vegetables are tender.
Notes
Simmer uncovered for the last 10 minutes if you want a thicker broth. Fresh sage gives the best flavor here, but dried sage works in a pinch at half the amount. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board