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Cider-Braised Pork and Apple Fennel Stew
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Knife

Ingredients
  

  • 1.5 pounds boneless pork shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 apples, cored and chopped
  • 1 fennel bulb, thinly sliced
  • 2 cups apple cider
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Season the pork cubes with salt and pepper. Heat the olive oil in a skillet over medium-high heat and brown the pork in batches until all sides are seared.
  • Transfer the seared pork to the slow cooker. Add the diced onion, minced garlic, chopped apples, and sliced fennel.
  • Pour in the apple cider and chicken broth. Sprinkle the dried thyme over the top.
  • Stir gently to combine everything, then cover and cook on low for 8 hours.
  • Taste the stew and adjust salt or pepper if needed before serving.

Notes

If the broth seems thin at the end, remove the lid for the last 30 minutes to let it reduce slightly. Leftovers keep well in the fridge for up to three days and reheat nicely on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet, Knife