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Autumn Pork Stew
serves 4-6
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2 pounds pork shoulder, trimmed and cut into 2-inch cubes
salt and pepper
2 tablespoons olive oil
2 small onions, sliced
2 red apples, cored and chopped
2 carrots, cut into 1-inch pieces
1/2 bottle dry white wine
3 cups low-sodium chicken broth
2 tablespoons Dijon mustard
2 bay leaves
1 tablespoon chopped fresh sage
prep: 30 minutes
total: 1 hour 20 minutes
large saucepan or Dutch oven
tongs
1. Prep the ingredients. Generously season the pork cubes on all sides with salt and pepper.
2. Heat 1 tablespoon of the oil in a large saucepan or Dutch oven over medium-high heat. When the oil is hot and almost smoking, add the pork. Leave the pork alone until it develops a dark brown crust, 2 minutes or so. Turn the pork and continue to sear it on all sides, another 4-6 minutes. Take the pan off the heat and remove the pork to a plate.
3. Turn the heat down to medium. Add the remaining tablespoon of oil to the pan. Put the pan back on the heat and add the onions. Cook the onions, stirring a few times, until they brown and turn soft but not limp, 3-5 minutes.
4. Stir the pork, apples and carrots into the pan. Pour in the wine, plus enough chicken broth to barely cover the pork and vegetables. Bring the liquid to a boil, then reduce to a simmer.
5. Add the Dijon mustard and the bay leaves. Season the soup with a little salt and pepper, and cover. Gently simmer for 40 minutes, then stir in the sage leaves. Continue simmering for another 20 minutes or so, until the meat is very tender but not falling apart.
2. Heat 1 tablespoon of the oil in a large saucepan or Dutch oven over medium-high heat. When the oil is hot and almost smoking, add the pork. Leave the pork alone until it develops a dark brown crust, 2 minutes or so. Turn the pork and continue to sear it on all sides, another 4-6 minutes. Take the pan off the heat and remove the pork to a plate.
3. Turn the heat down to medium. Add the remaining tablespoon of oil to the pan. Put the pan back on the heat and add the onions. Cook the onions, stirring a few times, until they brown and turn soft but not limp, 3-5 minutes.
4. Stir the pork, apples and carrots into the pan. Pour in the wine, plus enough chicken broth to barely cover the pork and vegetables. Bring the liquid to a boil, then reduce to a simmer.
5. Add the Dijon mustard and the bay leaves. Season the soup with a little salt and pepper, and cover. Gently simmer for 40 minutes, then stir in the sage leaves. Continue simmering for another 20 minutes or so, until the meat is very tender but not falling apart.
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