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Smoky Pork and Apple Cider Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Dutch oven
  • Wooden spoon
  • Knife

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced into rounds
  • 2 apples, peeled and cut into chunks
  • 2 teaspoons smoked paprika
  • 2 cups apple cider
  • 3 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley, for serving

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the pork cubes and cook until browned on all sides, about 6 to 8 minutes. Remove the pork to a plate and set aside.
  • Add the onion and carrots to the same pot. Cook for 4 minutes until the onion starts to soften. Stir in the garlic and cook for 1 minute more.
  • Return the pork to the pot. Sprinkle in the smoked paprika and stir to coat everything evenly. Pour in the apple cider and chicken broth. Add the apple chunks, thyme, salt, and pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally, until the pork is tender and the stew has thickened slightly.
  • Ladle into bowls and top with fresh parsley before serving.

Notes

Let the stew rest for 10 minutes off the heat before serving so the flavors settle and the sauce thickens a bit more. If the cider tastes too sweet, add an extra pinch of salt at the end. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Large Dutch oven, Wooden spoon, Knife