Autumn Pork Stew
Servings: 8 to 10
1 tablespoon organic sunflower oil 2 pounds organic pork shoulder, cut into 1-inch cubes, trimmed of large pieces of fat Salt, to taste Black pepper, to taste 1 medium onion, large dice 2 ribs celery, large dice 1 green bell pepper, large dice 1 yellow bell pepper, large dice 1 sweet apple, large dice 4 cups winter squash, medium dice (delicata and butternut both work well here) ½ cup golden raisins 1 teaspoon dried sage 1 teaspoon dried thyme 1 teaspoon garlic powder 1 teaspoon onion powder 6 cups chicken broth, vegetable broth or water ¾ cup barley Apple cider vinegar, to taste Fresh parsley, chopped
Heat a large skillet over medium-high heat. Add oil to the pan. Season the pork with salt and pepper. Once oil is hot, sear the pork on all sides. (If you’re short on time, simply skip this step and omit the oil.) Transfer the meat to your slow cooker. Add all remaining ingredients up to and including the barley and stir well. Cook on low for 5 to 7 hours. Before serving, season to taste with vinegar, salt and pepper. (The vinegar brings out the sweetness of the squash and cuts the richness of the pork. Try adding it 1 teaspoon at a time until you find the right balance.) Serve topped with freshly chopped parsley.