Harvest Pork Stew
This is unbelievably good! I never realized that adding 2 apples would give this savory stew such a hint of sweetness.
This is unbelievably good! I never realized that adding 2 apples would give this savory stew such a hint of sweetness.
- 1/2 teaspoon salt
- 1 bay leaf
- 3 cups chicken broth
- 1 medium onion chopped
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon dried rosemary crushed
- 2 cloves garlic minced
- 2 tablespoons butter or oil
- 1 1/2 pounds boneless pork cut into 1/2-inch cubes
- 3 cups frozen, cubed butternut squash
- 2 macintosh apples cored and cubed
- 2 large potatoes peeled and cubed (optional)
- 2 cups carrots peeled and diced (optional)
- Carbohydrate 28.1192330218525 g
- Cholesterol 81.6085066126937 mg
- Fat 9.99259189150141 g
- Fiber 4.62770175949227 g
- Protein 29.5442875103092 g
- Saturated Fat 4.15725186029202 g
- Serving Size 1 1 Serving (925g)
- Sodium 2627.93262819678 mg
- Sugar 23.4915312623602 g
- Trans Fat 1.87474321102307 g
- Calories 318 calories
Step-by-step
- Melt the butter in a large skillet over medium-high heat.
- Add the pork and cook until lightly browned on all sides.
- Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
- Place the pork and onions into a large saucepan.
- Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- Stir in the butternut squash, apples, potatoes, and carrots.
- Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes.
- Remove the bay leaf and serve.
Traditional brown pork stews rely entirely on earthy roots and heavy herbs, whereas this variation introduces fresh fruit to brighten the pot. Macintosh apples dissolve slightly during the final simmer, releasing pectin that naturally thickens the chicken broth without requiring a flour roux. Cubing the boneless pork shoulder into precise half-inch pieces ensures the meat browns evenly in the skillet within five minutes over medium-high heat without overcooking its interior.
Timing the addition of produce prevents the vegetables from turning to mush before the meat finishes its initial braise. Sturdy elements like butternut squash and carrots require the full twenty-minute uncovered simmer to soften completely, while the aromatic garlic and onions need only a brief sauté to release their sulfurous compounds into the fat.
Removing the dried bay leaf before serving is essential, as prolonged exposure can impart an unpleasantly bitter medicinal taste to the remaining liquid. Crushing the dried rosemary between your fingers before adding it to the saucepan releases trapped essential oils instantly, bypassing the sluggish hydration time of whole needles.
Substituting sweet potatoes for standard russets yields a creamier texture and introduces beta-carotene without altering the liquid balance of the recipe. Leftovers keep safely in an airtight glass container in the refrigerator for up to four days, though the apples will continue to soften as they absorb more broth.
