Eosinophilic Esophagitis Friendly Ginger-Turmeric Pork and Potato Stew with Kale
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Learn more āIngredients
4 servings
- 1.5 lb pork shoulder, cut into 1-inch cubes
- 1.5 tsp fine sea salt, divided
- 2 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 tbsp fresh ginger, peeled and finely grated
- 1.5 tsp ground turmeric
- 1 tsp dried thyme
- 4 cups chicken broth
- 1 lb yukon gold potatoes, cut into 1-inch chunks
- 2 medium carrots, peeled and sliced into Ā½-inch rounds
- 4 cups curly kale, stems removed and leaves roughly torn
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the pork cubes dry with paper towels and season with 1 tsp of the salt. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add the pork in a single layer ā work in two batches if needed to avoid crowding ā and sear undisturbed for 3ā4 minutes per side until deep golden brown on at least two sides. Transfer the seared pork to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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