Pork Onion Apple Stew

Pork Onion Apple Stew

Serves 8

I cut this out of a magazine in 1982, the year we were married. I think it’s the November, 1982 issue of Woman’s Day, but I am not positive.  Originally, the recipe called from dredging the meat in flour, but I skipped that step below to make this Whole30, Paleo compliant


two pounds boneless lean pork shoulder

1 teaspoon each salt,  ground cumin, smoked paprika (or regular paprika)

1/2 teaspoon pepper.

oil for cooking

two large onions

two large tart apples

Mix the seasonings and rub them onto the pork- I prefer to wear gloves.  Sometimes, though, I just sprinkle it on the pork and rub it in with a spoon.

cut the pork into one inch pieces.

Brown this in some oil a large dutch oven or 2 quart saucepan- your’re not cooking it all the way through, just browning it around the edges.

Add 2 large onions, cut into eighths, mix well,  Add 3/4 cup of hot water

Cover, simmer 40 minutes, adding more water if necessary.

core and peel (if desired) two large, tart apples, cut them into wedges and add to pork/onion mixture.

Simmer about 10 minutes- the apples should still hold their shape, but be hot all the way through.

Serve immediately.

Good with a sweet potato or cabbage side dish.


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