Apple and Butternut Squash Pork Stew
Apple and Butternut Squash Pork Stew
Ingredients
Stew
- 1.35 lb pork loin (cut into bite size pieces)
- ½ tsp Himalayan salt
- ½ tsp ground black pepper
- 3 garlic cloves (smashed)
- 1 star anise
- ¼ tsp ground cinnamon
- ¼ tsp ginger
- ½ tsp garam masala
- 1 cup unsweetened apple cider
- The juice of 1 lime
- 2 cups chicken stock
- 2 large carrots (sliced)
- 2 celery ribs (chopped)
- ½ medium rutabaga ((about 2 cups) cut into bite size chunks)
- ½ butternut squash ((about 2 cups) 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 a little bit of cooking fat in a large, heavy saucepan set over high heat. Add the pieces of meat and sear until golden on all sides. Stir in salt, pepper, garlic cloves, spices and apple cider.
- 2
Bring to the boil then turn the heat down, cover and simmer on low for an hour to an hour and a half, until the meat is nice and tender.
- 3
Add chicken stock, lime juice and chopped vegetables. Continue cooking until the vegetables are fork tender, about 10 minutes.
- 4
Add chopped baby spinach leaves and continue cooking for another minute, until the spinach is wilted.
- 5
In a small container, make a slurry by mixing the coconut milk and arrowroot together with a whisk, then add that to the stew. Stir well and bring back to the boil for a full minute to allow the arrowroot flour to fully cook and reach its full thickening power.
- 6
Serve piping hot with lime wedges, additional coconut milk and a generous pinch of hot chili pepper flakes, if desired
Nutrition
Per serving (based on 4 servings)
