Breastfeeding Friendly Pork and Apple Stew
Warm, deeply savory, and just a little bit sweet, this stew is the kind of one-pot meal that feels like a genuine act of self-care on a busy day. Tender pork shoulder slow-simmers with Granny Smith apples, carrots, and celery until everything melts together into a rich, comforting broth that's hard to stop eating. The bone broth base adds a nourishing depth that makes this feel like more than just dinner ā it's the kind of bowl that actually restores you. Fresh ginger and turmeric bring gentle warmth and anti-inflammatory goodness without overwhelming the palate, while Ceylon cinnamon and apple cider vinegar round out the flavors with a subtle brightness. For anyone navigating the extra nutritional demands of nursing, this recipe leans on whole, recognizable ingredients with nothing processed or questionable hiding in the list. The long, low simmer does most of the work for you, so the effort is minimal even when energy is in short supply. Finish with a scatter of fresh parsley and you've got a beautiful, nourishing meal that's as good for you as it tastes.
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Learn more āIngredients
4 servings
- 2 lb boneless pork shoulder, cut into 1.5-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- Ā½ tsp ground ceylon cinnamon
- 2 medium granny smith apples, peeled, cored, and cut into 1-inch chunks
- 2 cups bone broth
- 1 cup water
- 1 tbsp apple cider vinegar
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
For serving
- 2 tbsp fresh parsley, chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Pat the pork cubes dry with paper towels and season all over with 1 tsp salt.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the pork in a single layer 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.
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