Seeds Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Cozy, deeply savory, and just a little sweet, this slow-simmered pork stew is the kind of meal that makes the whole kitchen smell incredible. Chunks of pork shoulder are seared until golden, then braised low and slow with carrots, celery, and tart Granny Smith apples until everything is meltingly tender and the flavors have had time to really come together. Turmeric and Ceylon cinnamon add warmth without overwhelming the dish, while fresh thyme and rosemary bring an herby backbone that feels both rustic and refined. Navigating seed-free cooking can get tricky with store-bought broths and spice blends that sometimes sneak in unexpected ingredients, but every component here is straightforward and easy to verify. Coconut oil handles the searing beautifully, and the apple cider vinegar adds just enough brightness to balance the richness of the pork. A splash of bone broth ties it all together into a braise that's hearty enough for a cold night but elegant enough to serve to guests. Finish with a handful of fresh parsley and you've got a bowl that looks as good as it tastes.

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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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