AIP Friendly Pork and Sweet Potato Stew
Hearty, warming, and deeply satisfying, this pork and sweet potato stew is the kind of one-pot meal that makes a cold evening feel like a gift. Tender chunks of seared pork shoulder simmer low and slow with sweet potatoes, carrots, and a rich broth built from bone broth and full-fat coconut milk — the result is silky, nourishing, and genuinely craveable. Fresh ginger, turmeric, and a whisper of Ceylon cinnamon layer in warmth and complexity without relying on any of the nightshade spices that make so many stews off-limits on an elimination protocol. Searing the pork in batches before building the braise is the move that takes this from good to great — that deep golden crust adds a savory depth that carries through every spoonful. Baby spinach stirred in at the end keeps things bright and adds a pop of color against the golden broth. Everything in the pot is whole-food and protocol-friendly, so there's no label-reading or substitution stress — just real ingredients doing exactly what they're supposed to do. Serves four, and honestly, the leftovers the next day might be even better.
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless pork shoulder, cut into 1 ½-inch cubes
- 1 tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 ½ lb sweet potatoes (about 2 medium), peeled and cut into 1-inch chunks
- 2 medium carrots, peeled and sliced into ½-inch rounds
- 2 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
- 2 cups baby spinach, loosely packed
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the pork cubes dry with paper towels and season with 1/2 tsp of the salt. Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering.
- 2
Add the pork in a single layer, working in two batches to avoid crowding, 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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