Peanut 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 one-pot meal that makes the whole kitchen smell incredible — warm spices, slow-simmered meat, and a subtle sweetness from Granny Smith apples that balances everything beautifully. Pork shoulder gets seared until deeply golden before braising low and slow, so by the time it's done, it practically falls apart at the touch of a spoon. Turmeric, Ceylon cinnamon, fresh ginger, and thyme layer in a complexity that feels almost exotic, yet the whole thing comes together in a single Dutch oven. The apple cider vinegar adds just enough brightness to cut through the richness of the broth, keeping each bowl tasting fresh and lively. Every ingredient here is naturally free from peanuts and peanut-derived oils — coconut oil handles the searing, and bone broth builds the base — so there's no need to scrutinize labels or worry about hidden allergens sneaking in. It's hearty enough to stand alone but equally good ladled over rice or alongside crusty bread to soak up every last drop of that fragrant, golden broth.

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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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