Capsaicin Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

Hearty, warming, and deeply satisfying, this pork and apple stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Tender chunks of seared pork shoulder slow-simmer with sweet-tart Granny Smith apples, carrots, celery, and bone broth until everything melds into something genuinely comforting. The flavor comes from a thoughtful blend of turmeric, Ceylon cinnamon, fresh ginger, and garlic — aromatic and complex without a single ingredient that triggers capsaicin sensitivity. That distinction matters more than people realize, since so many stews and braises quietly sneak in chili flakes, paprika, or cayenne for depth, leaving sensitive eaters with limited options. Here, the warmth is built entirely through spice-drawer staples that deliver richness and fragrance without any heat. A splash of apple cider vinegar and fresh thyme and rosemary round out the broth, keeping it bright and layered rather than flat. It's the kind of recipe you'll want on rotation all fall and winter long.

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Ingredients

4 servings

2 lb boneless pork shoulder, cut into 1.5-inch cubes
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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
½ 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)

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 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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