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Slow Cooker Pork & Cider Stew
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Recipe by The Real Food Dietitians

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They've combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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Slow Cooker Pork & Cider Stew

We’ve taken the best flavors of the fall season and combined them in this hearty stew that’s much more savory than sweet and 100% satisfying.

15 MIN PREP
7 HR COOK
8 HR TOTAL
8 servings
Ingredients
2 pounds Organic Prairie Boneless Pork Loin Roast, cut into ½ - ¾ -inch cubes
1 tablespoon Organic Valley ghee, divided
A head of garlic with a clove on the side.
3 cloves garlic, minced
A head of garlic with a clove on the side.
Yellow Onions
1 medium onion, diced
Yellow Onions
celery
3 stalks celery, thinly sliced
celery
Winter Squash
3 cups cubed butternut squash (about ½ of a medium squash)
Winter Squash
2 medium parsnips, peeled and diced
chicken broth
4 cups organic low-sodium chicken broth
chicken broth
2 - 2 ½ cups unfiltered apple juice or cider (not spiced cider)
Apple Cider Vinegar
1 tablespoon apple cider vinegar
Apple Cider Vinegar
A small bunch of thyme.
1 teaspoon dried thyme
A small bunch of thyme.
Ground Coriander
½ teaspoon dried caraway seeds
Ground Coriander
Coarse Sea Salt
1 teaspoon salt
Coarse Sea Salt
¼ - ½ teaspoon black pepper
kale
4 cups kale, stems removed and torn into pieces
kale

Directions

Add ½ tablespoon oil to a large skillet or Dutch oven set over medium-high heat. When oil is hot, add ½ of cubed pork to the pot and allow to cook 4-5 minutes or until browned and easy to flip. Cook an additional 2 minutes then use a slotted spoon to remove pork to a clean plate. Repeat with remaining ½ tablespoon of ghee and pork.
Add pork to slow cooker along with onions, garlic, onion, celery, butternut squash, parsnips, chicken broth, apple juice, apple cider vinegar, thyme and caraway seeds.
Place lid on slow cooker and cooker on LOW heat for 7-8 hours or on HIGH for 4 hours or until pork and vegetables are tender.
Stir in kale. Allow kale to wilt slightly before servings. Taste and season with salt and pepper to your liking.
© The Real Food Dietitians 2024. All rights reserved.
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