I’ve mentioned before that Fall weather makes me crave soups and stews for dinner or lunch or whenever. You know, comfort food. This Pork and Apple Cider Stew fills the rumbling tummies at our house and warms up the inside. It has a sweet and spicy taste to it, which is delicious.
It is super easy to make too.
To make it easier on myself, I chopped up all the meat and vegetables first, and kept them seperate. Then I dredged the meat with flour and salt and pepper. After that it was just a matter of dumping ingredients into the dutch oven to get it “stewing”.
How good would this soup be after an afternoon of raking leaves or tobogganing? In my area, we’ve had a snowfall already. Not much, but enough to make me grumble and hibernate for the day. I’m not one to embrace the snow, although we live in the snow belt.
If you decide to make this pork and apple cider stew be sure to have some crusty baguette of bread to soak up all the yummy goodness!
I’ve linked up at Inspiration Gallery
- 1-2 tbsp olive oil;
- 2 tbsp all purpose flour;
- 1 tsp salt and pepper;
- 1 lb pork-loin, cut into 1 inch chunks;
- 2 garlic cloves, minced;
- 2 large leeks, roughly chopped (rinse them well to remove any grit)
- 1 red or orange pepper, chopped;
- 2 cups apple cider;
- 1 carton chicken broth;
- 1 medium butternut squash, peeled and cubed;
- 2 white potatoes (about 1-2 cups worth), peeled and cubed;
- 1-2 bay leaves;
- 1/4 tsp red pepper flakes;
- 1 tsp dried oregano leaves;
- 1 tsp dried thyme leaves;
- In a bowl, combine flour, salt and pepper and toss the pork to coat evenly.
- In large dutch oven over medium heat, heat olive oil.
- Add pork and cook until browned. About 5 minutes.
- Add in leeks, garlic and red pepper. Cook until softened.
- Add in cubed squash and potatoes.
- Add apple cider and broth to cover potatoes.
- Add spices.
- Bring to a boil, reduce heat and simmer 35 minutes, or until vegetables are tender.