Xanthan Gum Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Warm, deeply savory, and just a little sweet from chunks of Granny Smith apple, this pork shoulder stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Searing the pork in coconut oil before the long simmer builds a rich, golden crust that pays off in every spoonful. Turmeric, Ceylon cinnamon, fresh ginger, and garlic layer in warmth and complexity without leaning on any packaged spice blends or thickeners — the stew body comes entirely from the slow-cooked pork, vegetables, and bone broth doing their thing naturally. That matters a lot when you're avoiding xanthan gum, since it tends to sneak into store-bought broths, seasoning mixes, and even some canned goods. Here, every ingredient is whole and straightforward, so there's nothing hidden to worry about. A splash of apple cider vinegar at the end brightens everything up and keeps the richness from feeling heavy. Finish with a scatter of fresh parsley and you've got a bowl that's genuinely comforting, completely clean, and impressive enough to serve to anyone at the table.

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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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