Nightshade Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Warm, deeply savory, and subtly sweet, this pork and apple stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Searing the pork shoulder in coconut oil before the long simmer builds a rich, golden crust that pays off in every spoonful — the meat becomes fork-tender and practically melts into the broth. Granny Smith apples add a bright tartness that balances the earthy warmth of turmeric and Ceylon cinnamon, while carrots, celery, and onion give the broth real body and depth. For anyone navigating a nightshade-free lifestyle, stews can feel like a minefield — so many rely on tomatoes or paprika for color and complexity. This one skips all of that entirely, leaning on bone broth, apple cider vinegar, fresh ginger, and aromatic herbs to build layers of flavor that are genuinely satisfying without a single nightshade in sight. It's the kind of recipe that proves you're not missing anything. A handful of fresh parsley over the top before serving adds a pop of color and a clean, herby finish.

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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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