MSG Free Rosemary-Garlic Pork and Potato Stew with Asparagus
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Learn more →Ingredients
4 servings
- 1 ½ lb pork shoulder or pork loin, cut into 1-inch cubes
- 1 ½ tsp fine sea salt, divided
- 2 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and sliced into ½-inch rounds
- 1 lb yukon gold potatoes, cut into 1-inch chunks
- 3 cups chicken broth
- 1 tbsp apple cider vinegar
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 lb asparagus, woody ends snapped off, cut into 2-inch pieces
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the pork cubes dry with paper towels and season all over with 1 tsp of the salt. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add the pork in a single layer — work in two batches if needed 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.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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