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Pork and Apple Stew with Turnips and Onions
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 lb pork shoulder, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 2 medium onions, sliced
  • 3 turnips, peeled and cut into 1-inch cubes
  • 2 apples, peeled, cored, and chopped
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the pork cubes and cook until browned on all sides, about 5 to 7 minutes.
  • Add the sliced onions to the pot and cook for 3 minutes until they start to soften.
  • Stir in the turnip cubes and cook for another 3 minutes, stirring occasionally.
  • Add the chopped apples, chicken broth, dried thyme, salt, and black pepper. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes until the pork is tender and the turnips are soft.
  • Remove the lid and simmer uncovered for 10 more minutes to thicken the broth slightly. Stir once or twice during this time.

Notes

If the apples are very sweet, add an extra pinch of salt at the end to sharpen the flavor. Leftovers keep well in the fridge for three days and reheat best on the stovetop with a splash of broth to loosen the texture. Use firm apples like Granny Smith so they hold their shape better during cooking.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife