Hazelnut 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 are a match made in slow-simmer heaven, and this stew leans hard into that pairing with warm spices, fresh aromatics, and a deeply savory bone broth base. The pork gets a proper sear in coconut oil first, building that golden crust that makes every bite rich and satisfying once it all comes together. Grated ginger, ground turmeric, and Ceylon cinnamon layer in a subtle warmth that feels cozy without being overpowering, while a splash of apple cider vinegar brightens the whole pot at just the right moment. The apples soften into the broth as everything simmers low and slow, adding a gentle sweetness that balances the savory depth of the pork and vegetables beautifully. Every ingredient here is straightforward and whole — no packaged sauces, no spice blends with mystery fillers, just clean pantry staples you can trust. It's the kind of one-pot meal that makes the kitchen smell incredible and tastes even better ladled into a deep bowl with a scatter of fresh parsley on top.

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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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