High Fructose Corn Syrup Free Ginger-Turmeric Pork and Potato Stew with Carrot
Total time1 hr 30 min
Prep time20 min
Cook time1 hr 10 min
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Learn more →Ingredients
4 servings
- 1.5 lb pork shoulder, cut into 1.5-inch cubes
- 1 tsp salt, plus more to taste
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1.5 tsp ground turmeric
- ½ tsp dried thyme
- 4 cups chicken broth
- 1 lb yukon gold potatoes, peeled and cut into 1-inch chunks
- 3 medium carrots, peeled and cut into ½-inch rounds
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Pat the pork cubes dry with paper towels and season all over with 1 tsp salt.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the pork in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deep golden brown on at least two sides. Transfer the seared pork to a plate and set aside.
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