Pistachio Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Hearty, warming, and built on nothing but whole-food ingredients, this pork and apple stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Chunks of pork shoulder are seared until deeply golden, then slow-simmered with Granny Smith apples, carrots, celery, and a fragrant blend of turmeric, Ceylon cinnamon, and fresh ginger until everything is fall-apart tender. The apples melt into the broth and add a gentle tartness that balances the richness of the pork beautifully — it's savory-sweet in the best possible way. A splash of apple cider vinegar and a long, low simmer in bone broth give the stew real depth without any complicated techniques. Because every ingredient here is straightforward and naturally sourced, there's zero concern about hidden nuts or cross-contamination from shared processing facilities — just clean, satisfying comfort food. Fresh parsley scattered over the top at the end adds a bright finish that keeps the whole bowl feeling lively rather than heavy. This is the kind of recipe you'll want to make on a Sunday and eat all week.

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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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