Pork & Cider Stew
Makes about 4 servings
- 2 medium onions
- 2 stalks celery
- 2 carrots
- 2 clove garlic
- 2 sprigs fresh rosemary
- 1 ½ pounds potatoes
- 1 ½ pounds pork stew meat, such as shoulder or butt
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 2 tablespoons flour
- 2 ounces white wine
- 2 ounces Mountain Cider Co spiced cider concentrate
- 3 cups chicken or vegetable broth
- 1 14.5 ounce can crushed tomatoes
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh parsley (optional)
Trim the pork of any fat and cut into bite sized pieces. Prep the stew ingredients. Chop the onions, celery, and carrots into bite sized pieces. Peel and mince the garlic, and chop the rosemary. Peel and roughly chop the potatoes.
Start the stew. Preheat the oven to 350 degrees. Heat the olive oil in a large oven safe pot, such as a Dutch oven, on top of the stove. When hot, add the pork and cook until fat has rendered. Remove pork and drain all but 2 tbsp of fat. Add the onions, celery, carrots, and salt. Cook over medium heat for about 10 minutes, stirring often, until softened. Add the garlic and potatoes, cook another minute, then add the flour and toss to coat. Deglaze the pan with the wine and cook for another couple of minutes.
Add the cider concentrate, broth, tomatoes and pepper to the pot. Bring to a simmer on the stove, then cover and put in the oven to cook for 1 ½ hours. Taste and season with additional salt if needed. Serve hot topped with parsley.