Apple Cider Pork Stew – Not your average stew or soup.
Halloween is over, and my favorite part of the year begins! Thanksgiving and Christmas season is just my favorite. And even if the weather here isn’t quite fall-ish, the food in our house certainly is.
This cider pork stew may sound a bit unconventional, but pork and apples is a classic combination that takes a cozy spin here that Michael said is the best stew he’s ever eaten in his life.
Michael said it’s the kind of stew you feel like you should be eating in a cabin, wearing flannel, in a wooden or metal bowl. The mental picture of Michael the Lumberjack eating stew makes me laugh, but it’s pretty much perfectly true. This stew gets better with time, and I thought the next day it was magic.
The amounts below are ranges. Stews and soups are pretty forgiving. If you like more carrots or fewer potatoes–feel free to switch it up!
I highly, highly recommend making the stew ahead of time, either in the morning or the day before, if you can. It tastes so much better with time! Feel free to use whatever pork roast you’re able to find on sale. Anything from pork shoulder to pork loin will work well. The leaner the roast, the less fat you’ll have in the stew, but whatever you use will work!
Heat a drizzle of olive oil in a large soup pot or dutch oven over medium heat. Brown pork with a little salt and pepper. Add bacon, onion, potatoes, and carrots to the pot. Sprinkle flour over the meat and vegetables and place sprigs of rosemary and thyme on top. Pour 2c cider and water over everything. Bring to a simmer and cook 1-1 1/2 hours, or until pork is tender. Add additional cider, if needed.
Add apples and dijon mustard. Simmer 15-20 minutes longer, or until apples are tender. Taste and add additional salt, pepper, or herbs as desired.