Cider Pork and Apple Stew

A couple tablespoons of apple brandy add a hint of extra fruit flavor to this tasty pork stew.

Ingredients

• 2 pounds boneless pork shoulder, cut into 1-inch pieces
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 3 parsnips and/or carrots, peeled and sliced
• 1 small red onion, halved and sliced
• 1 tablespoon snipped fresh sage
• 1 tablespoon minced or grated fresh ginger
• 4 cloves garlic, minced
• 5 Granny Smith apples, cored and cut into 1-inch pieces
• 4 cups reduced-sodium chicken broth
• 1 cup apple cider or juice
• 3 tablespoons cider vinegar
• 2 tablespoons apple brandy (Calvados) (optional)
• Sour cream (optional)
• Fresh sage leaves, freshly grated nutmeg, and/or cracked black pepper (optional)

Directions

1. Preheat oven to 300 degrees F. Season pork with salt. Heat oil in a 4-quart Dutch oven over medium-high heat. Add pork in batches and sear until browned all over, 6 to 8 minutes. Transfer to a bowl. Add parsnips and onion to pan and cook for 4 minutes; remove to bowl with pork. Add sage, ginger, and garlic to pan and cook for 1 minute. Add 3 of the apples, broth, cider, and vinegar; bring to boiling. Reduce heat; cover and simmer 5 minutes or apples are tender. Puree mixture with an immersion blender or transfer, in batches, to a blender and blend until smooth. Add pork, parsnips, and onion. Bring to boiling.
2. Cover and bake for 2 hours or until pork is fork-tender. Stir in remaining apples and brandy, if desired. Serve topped with sour cream, additional sage, nutmeg, and/or pepper, if desired.