Soy Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

Hearty, warming, and built entirely from whole ingredients, this pork and apple stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Soy is notoriously easy to miss in packaged broths, sauces, and cooking oils, but every ingredient here is straightforward and easy to verify — coconut oil replaces common vegetable blends, and homemade-style bone broth keeps the base clean. Chunks of pork shoulder are seared until deeply golden, then slow-simmered with Granny Smith apples, carrots, celery, and a fragrant hit of turmeric, Ceylon cinnamon, and fresh ginger until everything is fall-apart tender. The apples dissolve into the broth as it cooks, adding a gentle tartness that balances the richness of the pork without any added sweeteners or thickeners. A splash of apple cider vinegar at the start brightens the whole pot, and fresh thyme and rosemary do the heavy lifting on aroma. It's the kind of stew that tastes like it took all day — because in the best possible way, it kind of did.

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Ingredients

4 servings

2 lb boneless pork shoulder, cut into 1.5-inch cubes
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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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