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
Ingredients:
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.