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)
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.
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.
NUTRITION FACTS (Cider Pork and Apple Stew)
Per serving: 272 kcal , 8 g fat (2 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 68 mg chol. , 504 mg sodium , 24 g carb. , 4 g fiber , 15 g sugar , 24 g pro.