Pork and Apple Stew

Ingredients

• •1 cup apple cider
• •2 bay leaves
• •½ teaspoon black pepper
• •1 cup chicken broth
• •½ cup wine
• •1 fennel bulb
• •2 sprigs flat leaf parsley
• •3 granny smith apples
• •3 tablespoons grapeseed oil
• •½ small head cabbage
• •kosher salt
• •2 medium onions
• •3 pounds pork butt
• •2 tablespoons rosemary

Method

Adapted from foodista.com

1. 1Heat the oil over medium high heat in a Dutch oven or heavy bottom pot.
2. 2Season the pork with salt and pepper.
3. 3Working in batches to avoid overcrowding, brown the pork pieces on all sides.
4. 4Remove the pork.
5. 5Reduce the heat to medium.
6. 6Add the fennel, onions and cabbage to the pot.
7. 7Sauté the veggies in the pork dripping for about 5 minutes.
8. 8Add the wine to deglaze, scraping up any brown bits off the bottom of the pot.
9. 9Cook for a few minutes more.
10. 10Return the pork pieces to the pot along with the apple cider, chicken broth, apples, bay leaves, rosemary and parsley.
11. 11Bring to a boil over high heat.
12. 12Reduce heat to low.
13. 13Cover.
14. 14Simmer for 1 hours, stirring occasionally.
15. 15Remove the rosemary, bay leaves, and parsley sprigs before serving.