Ingredients
- 2 lbs pork shoulder, cut into chunks
- 4 slices bacon, chopped
- 2 medium onions, diced
- 3 cloves garlic, minced
- 2 medium apples, sliced (Fuji or Honeycrisp)
- 1 cup prunes, pitted
- 4 medium carrots, chopped
- 4 medium potatoes, diced
- 4 cups chicken or vegetable broth
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the drippings.
- Season pork chunks with salt and pepper, then brown in the bacon drippings on all sides.
- Add diced onions and minced garlic to the pot, and sauté until softened, about 5 minutes.
- Return the bacon to the pot and add sliced apples, carrots, potatoes, and prunes.
- Pour in enough broth to cover the ingredients and stir in thyme and rosemary.
- Bring to a gentle boil, then reduce to a simmer. Cover and cook for 1.5 to 2 hours.
- Adjust seasoning with salt and pepper before serving.
- Ladle the stew into bowls and enjoy warm with crusty bread.
Notes
For a lighter version, consider using chicken thighs instead of pork. Leftovers can be stored for up to three days in the fridge or frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Paleo