Creamy Pork Stew

Yield: 8 servings

Ingredients

• 2 tbsp vegetable oil
• 3 lbs pork shoulder, cut into 2" pieces
• Salt & pepper, to taste
• 1 large yellow onion, coarsely chopped
• 1/2 red onion, coarsely chopped
• 5 cloves garlic, minced
• 2 tbsp apple cider vinegar
• 1/2 cup apple juice
• 2 tbsp dijon mustard
• 1 tbsp prepared horseradish
• 2 cups heavy whipping cream
• 1/2 cup chicken broth
• 1 1/2 tsp sage
• 2 tsp thyme
• 2 tsp rosemary
• 1/2 tsp cayenne
• 2 stalks celery, sliced
• I like to toss in a couple tbsp of chopped celery leaves, too.  They add some really good flavor.
• 1 large baking potato, cut into 3/4" pieces
• 3/4 lbs. Brussels sprouts
• 1 cup peas
• 1 bell pepper, coarsely chopped
• Prepared wild rice
• Sliced apple strips

Directions

1. Season the pork liberally with salt & pepper.  Toss together and let stand for 20 minutes.
2. Heat the oil in a large dutch oven over high.  Brown the pork in the oil in two batches.  Remove the pork.
3. Reduce heat to medium.  Cook the onions until they begin to turn translucent.  Add the garlic and cook for 1 minute.
4. Add the vinegar and apple juice.  Raise the heat to high and stir together.
5. Add the dijon mustard and horseradish.  Stir together.
6. Add the pork back into the pot, along with juices.  Add the whipping cream and chicken broth.
7. Add the herbs, stir together, and bring to a boil.
8. Cover, reduce heat to low, and simmer for 30 minutes.
9. Add the celery & potato.  Simmer covered for about 30 minutes.
10. Add the Brussels sprouts.  Continue to simmer covered for another 30 minutes, until the meat is fork tender.
11. Add in the green peas & bell pepper.  Raise the heat and cook while stirring for 10-15 minutes, while the sauce is reduced.
12. Serve over white rice.  Garnish with apple strips.

Adapted from Food Wishes.