1-pound boneless pork loin, cut into 1 ½-inch chunks
2 medium onions, coarsely chopped
2 Tbsp Olive oil
2 celery stalks, sliced
2 parsnips, chunked
2 sweet potatoes (about 1 pound), cubed
1 c. apple cider
1 c. chicken broth
2 bullion cubes
½ tsp salt
1 large tart apple or a pear, sliced
6 Tbsp dried cranberries (optional)
Heat a large skillet over medium high heat. Add the pork and cook, turning occasionally, until browned, about 6 minutes.
Transfer the pork to a 5 or 6 quart slow cooker (or oven on 275). Add the onions to the skillet; reduce the heat to low. Cook, stirring frequently to scrape the brown bits from the bottom of the skillet, until softened, about 3 minutes. Transfer the onions to the pot. Add the celery, parsnips, potatoes, cider, broth, garlic and herb seasoning and salt. Cover and cook until the pork and veggies are fork tender. 4 -5 hours on high or 8 – 10 hours on low.
About 20 minutes before cooking time is up, gently stir the apple into the stew. Add the cranberries at this time, if desired. Cover and cook on high until the apple is tender, about 15 minutes.
*adapted from WW Slow Good cookbook