Slow Cooker Pork and Cider Stew
Serves 6
Time 8 hr 40 min
The combination of tender pork cubes, melt-in-your-mouth leeks and sweet apples make this stew a comfort classic. Pair it with egg noodles or späetzle for a simple but elegant meal.
Special Diets:
Ingredients
- 4 leeks, white and light-green parts only, thinly sliced
- 2 pounds pork loin, trimmed of fat and cut into 1-inch cubes
- 3 apples, peeled and sliced
- 6 cloves garlic, finely chopped
- 3/4 teaspoon fine sea salt
- 3/4 teaspoon ground black pepper
- 3/4 cup hard (alcoholic) cider or non-alcoholic apple cider
- 2 teaspoons cider vinegar
- 1 (15.0-ounce) can kidney beans, rinsed and drained
Method
Layer leeks, pork, apples and garlic in the bottom of a 5- to 6-quart slow cooker and sprinkle with salt and pepper.
Pour in cider and vinegar.
Cover and cook on low until pork is very tender, about 8 hours.
Uncover cooker, stir in beans, and cook on high until heated through, about 30 minutes.
Nutritional Info:
Per serving: 360 calories (70 from fat), 8g total fat, 2.5g saturated fat, 100mg cholesterol, 400mg sodium, 35g carbohydrates (6g dietary fiber, 12g sugar), 37g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 leeks, white and light-green parts only, thinly sliced
- 2 pounds pork loin, trimmed of fat and cut into 1-inch cubes
- 3 apples, peeled and sliced
- 6 cloves garlic, finely chopped
- 3/4 teaspoon fine sea salt
- 3/4 teaspoon ground black pepper
- 3/4 cup hard (alcoholic) cider or non-alcoholic apple cider
- 2 teaspoons cider vinegar
- 1 (15.0-ounce) can kidney beans, rinsed and drained