Mushroom Free Pork and Sweet Potato Stew
Total time1 hr 30 min
Prep time20 min
Cook time1 hr 10 min
4.9(17)
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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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