Low Iodine Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Hearty, warming, and built around whole ingredients, this pork and apple stew is the kind of one-pot meal that makes a cold evening feel completely manageable. Tender chunks of pork shoulder are seared until deeply golden, then slow-simmered with carrots, celery, and tart Granny Smith apples until everything becomes fall-apart soft and richly flavored. The combination of fresh ginger, turmeric, and Ceylon cinnamon gives the broth a subtle warmth that feels complex without being fussy. Managing iodine intake often means scrutinizing packaged broths, seasonings, and processed meats — this recipe sidesteps all of that by relying on fresh aromatics, coconut oil, and straightforward whole-food ingredients throughout. Apple cider vinegar adds a gentle brightness that balances the savory depth of the broth, while the fresh thyme and rosemary infuse the pot with herbal fragrance you just can't fake. It's the kind of stew that tastes like it took far more effort than it actually did, and a scatter of fresh parsley at the end keeps things feeling light and vibrant. Whether you're meal-prepping for the week or feeding a crowd, this one earns a permanent spot in the rotation.

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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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
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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