Creamy Pork Stew

This creamy pork stew is one of my favorite cold-weather dishes of all time. You can add squash, Brussels sprouts, cabbage, mushrooms, or root vegetables — the recipe's quite versatile. And if pork isn't your thing, this would be lovely with other meats, such as veal, beef, or chicken thighs. Serve over steamed rice, mashed potatoes, or noodles.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 760 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 stalk celery, sliced
• salt and freshly ground black pepper to taste
• 1 cup sliced carrots
• 1 tablespoon chopped fresh chives
• 1 ¼ cups heavy cream
• 1 pinch cayenne pepper
• 1 tablespoon prepared horseradish
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 3 cloves minced garlic
• 1 large yellow onion, chopped
• 4 sage leaves
• 1 dried bay leaf
• 2 ½ pounds pork shoulder, cut into 2-inch chunks
• ½ cup apple cider or apple juice
• ¼ cup chicken broth or more as needed
• 2 sprigs thyme
• 2 small sprigs fresh rosemary
• ½ cup green peas, fresh or frozen
• ¼ cup matchstick-cut apple strips

Recipe Instructions

Step 1

Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly.

Step 2

Heat vegetable oil in a large pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes per batch. Transfer pork to a plate.

Step 3

Place onions into the same pot; cook and stir until they start to turn translucent and the edges get brown, 3 or 4 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in apple cider and apple cider vinegar.

Step 4

Increase the heat to high and stir in mustard and horseradish. Transfer browned pork pieces back to the pot, along with any accumulated juices. Pour in cream and 1/4 cup chicken broth; add more chicken broth to cover if needed. Add sage, thyme, rosemary, and bay leaf; season with a pinch of salt. Bring to a simmer, then cover and simmer over low heat for 30 minutes.

Step 5

Add carrots, celery, and cayenne pepper; season with more black pepper. Leave uncovered and simmer until meat is tender, about 1 hour. Add peas and simmer for 10 minutes. (Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.)

Step 6

Garnish individual servings with apple strips and chives.