Rustic and hearty, this Pork Stew is the kind of meal that sticks to your ribs! With tender chunks of pork shoulder, potatoes, carrots, parsnips and a rich broth with cider, sage and a hint of cinnamon, it’s the perfect dinner for a chilly evening.Move over beef, I’m all about pork stew now! As a recipe developer, there is a constant rotation of new and in-progress recipes in my kitchen.While they’re all good (I wouldn’t post them if they weren’t!), some steal my heart a little more than the others.

And this pork stew is one of those.Originally, I’d planned to simply swap in pork for the beef in my Beef Stew, but the more I thought about it, the more I realized I was missing out on a chance to pair pork with one of its greatest complements: apples! (As seen in my Pork Chops With Apples recipe.) I started by swapping the red wine for a dry cider (this needs to be alcoholic and DRY—no Redd’s).Rather than add a pinch of sugar or honey to offset the acid in the stew, I grated an apple, which dissolves into the broth.  Let’s talk about what makes it a standout: A Complete Meal.

With pork, potatoes, carrots and parsnips, you don’t need much else for dinner.(Although a thick piece of crusty No Knead Bread is a welcome addition—you can’t let any of that broth go to waste!) Potatoes Make It Thick and Hearty.A quick mash at the end breaks down some of the potatoes, giving the broth more body without needing additional flo

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