Apple and Butternut Squash Pork Stew
Ingredients
-
1.35
lb
pork loin, cut into bite size pieces
-
½
tsp
Himalayan salt
-
½
tsp
ground black pepper
-
3
cloves
garlic, smashed
-
1
piece
star anise
-
¼
tsp
ground cinnamon
-
¼
tsp
ginger
-
½
tsp
garam masala
-
1
cup
unsweetened apple cider
-
1
piece
lime (juice)
-
2
cups
chicken stock
-
2
large
carrots, sliced
-
2
ribs
celery, chopped
-
½
medium
rutabaga, cut into bite size chunks
-
½
medium
butternut squash, cut into bite size chunks
-
5.5
oz
baby spinach leaves, roughly chopped
-
1
cup
full fat coconut milk
-
2
tbsp
arrowroot flour
Instructions
- 1. Heat cooking fat in a large saucepan over high heat and sear the pork until golden.
- 2. Add salt, pepper, garlic, spices, and apple cider, then bring to a boil.
- 3. Reduce heat, cover, and simmer for 1 to 1.5 hours until the meat is tender.
- 4. Stir in chicken stock, lime juice, and chopped vegetables, cooking until fork-tender, about 10 minutes.
- 5. Add spinach and cook for another minute until wilted.
- 6. Mix coconut milk and arrowroot in a small container, then add to the stew.
- 7. Bring to a boil for 1 minute to thicken, then serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
462
Total fat
19g
Total carbohydrates
33g
Total protein
43g
Sodium
498mg
Cholesterol
96mg
You might also like