Cashew Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Pork shoulder and tart Granny Smith apples might sound like an unexpected pairing, but together they create a stew that is deeply savory, gently sweet, and impossible to stop eating. The pork is seared until golden brown before a long, slow simmer in bone broth, which coaxes the meat into fork-tender, pull-apart perfection. Warm spices like turmeric and Ceylon cinnamon layer in a subtle earthiness, while fresh ginger and a splash of apple cider vinegar keep everything bright and balanced. The carrots, celery, and apples soften into the broth and practically melt, making every spoonful feel hearty and complete. This is the kind of recipe that fills your kitchen with an aroma that makes everyone wander in asking what's for dinner. Every ingredient is whole and straightforward — coconut oil, fresh aromatics, herbs, and real broth — so there's no need to scan labels or second-guess anything. A scatter of fresh parsley at the end adds a little color and freshness right before serving. Whether you're cooking for a crowd or meal-prepping for the week, this stew only gets better as it sits.

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Ingredients

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
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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