Slow Cooker Pork & Cider Stew

Name: Slow Cooker Pork & Cider Stew
Prep time: 15 min
Cook time: 7 h
Total time: 8 h
Yield: 8
Ingredients: 2 pounds pork loin roast, cut into ½ - ¾ -inch cubes; 1 tablespoon [Organic Valley® Ghee], divided; 3 cloves garlic, minced; 1 medium onion, diced; 3 stalks celery, thinly sliced; 3 cups cubed butternut squash (about ½ of a medium squash); 2 medium parsnips, peeled and diced; 4 cups organic low-sodium chicken broth; 2 - 2 ½ cups unfiltered apple juice or cider (not spiced cider); 1 tablespoon apple cider vinegar; 1 teaspoon dried thyme; ½ teaspoon dried caraway seeds; 1 teaspoon salt; ¼ - ½ teaspoon black pepper; 4 cups kale, stems removed and torn into pieces

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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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.

Featured in:Make Food Glorious with the Benefits of Ghee

15 min Prep7 hrs Cook8 hrs Total

15 min Prep•7 hrs Cook•8 hrs Total

8 Servings

15 min Prep7 hrs Cook8 hrs Total

15 min Prep•7 hrs Cook•8 hrs Total

8 Servings

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.

Featured in:

Make Food Glorious with the Benefits of Ghee

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Ingredients

2 pounds pork loin roast, cut into ½ - ¾ -inch cubes
3 cloves garlic, minced
1 medium onion, diced
3 stalks celery, thinly sliced
3 cups cubed butternut squash (about ½ of a medium squash)
2 medium parsnips, peeled and diced
4 cups organic low-sodium chicken broth
2 - 2 ½ cups unfiltered apple juice or cider (not spiced cider)
1 tablespoon apple cider vinegar
1 teaspoon dried thyme
½ teaspoon dried caraway seeds
1 teaspoon salt
¼ - ½ teaspoon black pepper
4 cups kale, stems removed and torn into pieces

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.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

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.