Pork And Apple Stew

• 3 pounds pork butt cut into 1 inch cubes
• 3 tablespoons canola oil
• 1 fennel bulb diced
• 2 onions mediums, diced
• 1/2 head green cabbage chopped
• 1/2 cup dry white wine
• 1 cup apple cider
• 3 cups chicken broth
• 3 Granny Smith apples peeled and chopped
• 2 bay leaves
• 2 tablespoons fresh rosemary whole sprigs, or 1 dry
• 2 sprigs parsley flat leafed
• kosher salt
• freshly ground black pepper

1. Heat the oil over medium high heat in a Dutch oven or heavy bottom pot.
2. Season the pork with salt and pepper.
3. Working in batches to avoid overcrowding, brown the pork pieces on all sides.
4. Remove the pork, reduce the head to medium, and add the fennel, onions and cabbage to the pot.
5. Saute the veggies in the pork dripping for about 5 minutes.
6. Add the wine to deglaze, scraping up any brown bits off the bottom of the pot.
7. Cook for a few minutes more.
8. Return the pork pieces to the pot along with the apple cider, chicken broth, apples, bay leaves, rosemary and parsley.
9. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 11/2 hours, stirring occasionally.
10. Remove the rosemary, bay leaves, and parsley springs before serving.

pork, canola oil, onions, white wine, apple cider, chicken broth, apples, bay leaves, fresh rosemary, parsley, kosher salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Pork-and-Apple-Stew-1668724 (may not work)