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–+ servings
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Makes

4 to 6 servings

Ingredients

  • 1½ pounds pork shoulder cubed
  • ⅓ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 2 onions diced
  • 4 garlic cloves minced
  • 1 tablespoon thyme leaves chopped
  • 1 tablespoon rosemary leaves chopped
  • 2 potatoes peeled and cut into ½-inch cubes
  • 1 cup red wine
  • 6 cups veal stock
  • 2 Granny Smith apples peeled, cored, and chopped
  • Salt and pepper to taste

Instructions

  • In a mixing bowl, add the pork and flour and toss until the meat is coated.
  • In a large saucepan, add the oil and cook over medium-high heat until warm. Add the pork and cook for 5 minutes, or until evenly browned.
  • Remove the meat from the pan and set aside.
  • Reduce the heat to medium and add the butter. Add the onions and garlic and cook for 5 minutes, or until soft. Add the herbs and potatoes and cook for 5 minutes.
  • Add the red wine and cook for 5 minutes, or until reduced by half.
  • Add the veal stock and bring to a boil. Reduce heat so that the soup simmers, return the pork to the pan, cover, and cook for 20 minutes.
  • Add the apples and cook for 15 minutes.
  • Once the pork, apples, and potatoes are tender, season with salt and pepper and serve in warm bowls.