MSG Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Pork and apple stew is the kind of deeply satisfying cold-weather dish that makes your whole kitchen smell incredible — warm spices, slow-simmered meat, and a subtle sweetness from Granny Smith apples that balances everything beautifully. The real magic here is in the layering: pork shoulder is seared until deeply golden, then braised low and slow with turmeric, Ceylon cinnamon, fresh ginger, and fragrant herb sprigs until it practically falls apart. Tart apple chunks melt into the broth alongside carrots and celery, creating a rich, naturally thickened stew that tastes like it took far more effort than it did. Every single ingredient in this recipe is whole and unprocessed, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. Bone broth and apple cider vinegar add depth and a gentle brightness without any flavor-enhancing shortcuts. A finishing scatter of fresh parsley keeps things vibrant and fresh right before serving. This is honest, from-scratch cooking at its most comforting.

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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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