This stew is so delicious, with pork, onions, apples, it is just perfect for fall. The recipe comes from Not Your Mother’s Slow Cooker Cookbook.
Of course I can never find hard cider in this almost virtually dry county (quite ironic that I live here, I know!) So I opted to use “Apple-Beer,” a non-alcoholic substitute. I can’t even find genuine apple cider here (non-alcoholic) either, so I thought Apple-beer would be an adequate substitute.
And, I was right! This stew with Apple-Beer is delicious! I was worried about the carbonation, but should not have been. The stew is savory yet sweet, and very filling. I served it with egg noodles, and one of our guests stated I should open a restaurant. You should make this today! It is a perfect fall stew, excellent. I will definitely make this again.
Pork Stew in Cider
Although the water chestnuts are optional, they add a nice, crunchy texture. The cider is an important ingredient. The alcoholic stuff is best, so look for a good brand, such as Dry Blackthorn.
Cooker: medium round or oval
Settings and cook times: HIGH for 20 minutes (optional), then LOW for 7 to 9 hours.
1 large yellow onion, coarsely chopped
1 large tart cooking apple, such as Granny Smith or pippin, peeled, cored and roughly cut into 1-inch cubes
One 8-ounce can whole water chestnuts (optional), drained and cut in half
1 ½ pounds boneless pork shoulder, cut into ½-inch cubes
½ teaspoon salt
7 grinds of black pepper
1 ½ tablespoons rubbed sage
2 cups dry hard cider
Long-grain rice or egg noodles for serving
- Coat the slow cooker with nonstick cooking spray. Layer the onion, apple, water chestnuts, and pork in the cooker; sprinkle with the salt, pepper and sage. Pour the cider over all. Turn to HIGH for 20 minutes, if you have time, to heat through.
- Cover and cook on LOW for 7 to 9 hours.
- Serve in shallow soup bowls with long-grain white rice or egg noodles.
Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!