Great-Uncle Thaddeus’s Spiced Apple And Pork Cassoulet

Name: Great-Uncle Thaddeus’s Spiced Apple and Pork Cassoulet (Standard)
Total time: 3 h 30 min
Yield: 6
Cuisine: Holiday
Ingredients: 2 lbs Pork shoulder-cut into 1-inch cubes; 3 Apples-such as Honeycrisp or Gala, peeled, cored, and chopped; 1 Yellow onion-chopped; 4 Garlic-minced; 2 Celery-chopped; 1 tbsp Ground cinnamon; 1 tsp Ground nutmeg; 1/2 tsp Ground cloves; 1 tsp Dried thyme; 4 cups Chicken broth; 1/2 cup Dry white wine; 1 (15 oz) can Cannellini beans-rinsed and drained; 2 tbsp Olive oil

⏱3h 30m

👥6

🔥650 cal

Medium

🍽️Holiday

A hearty and comforting cassoulet featuring pork, apples, and warm spices, perfect for a chilly evening.

2 lbs Pork shoulder-cut into 1-inch cubes

3 Apples-such as Honeycrisp or Gala, peeled, cored, and chopped

1 Yellow onion-chopped

4 Garlic-minced

2 Celery-chopped

See all 15 ingredients ↓

(0 reviews)

⏱3h 30m

👥6

🔥650 cal

Medium

🍽️Holiday

A hearty and comforting cassoulet featuring pork, apples, and warm spices, perfect for a chilly evening.

#cassoulet #pork #apple #comfort food #fall

Instructions

Heat Olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season Pork with salt and pepper. Brown Pork in batches, ensuring not to overcrowd the pot. Set aside.
Add Yellow onion, Celery, and Garlic to the pot and cook until softened, about 5-7 minutes.
Stir in Ground cinnamon, Ground nutmeg, Ground cloves, and Dried thyme. Cook for 1 minute more.
Deglaze the pot with Dry white wine, scraping up any browned bits from the bottom.
Return Pork to the pot. Add Chicken broth and Apples. Bring to a boil, then reduce heat and simmer, covered, for 1.5 hours, or until Pork is tender.
Stir in Cannellini beans and cook for another 30 minutes.
Season with salt and pepper to taste. Serve hot.

Ingredients

2 lbs 900 g Pork shoulder-cut into 1-inch cubes
3 375 g Apples-such as Honeycrisp or Gala, peeled, cored, and chopped
1 1 medium Yellow onion-chopped
4 4 cloves Garlic-minced
2 2 stalks Celery-chopped
1 tbsp 15 mL Ground cinnamon
1 tsp 5 mL Ground nutmeg
1/2 tsp 2.5 mL Ground cloves
1 tsp 5 mL Dried thyme
4 cups 950 mL Chicken broth
1/2 cup 120 mL Dry white wine
1 (15 oz) can 425 g Cannellini beans-rinsed and drained
2 tbsp 30 mL Olive oil
Salt To taste
Black pepper To taste

Equipment

Dutch oven or heavy-bottomed pot
Cutting board
Knife

Instructions

Heat Olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season Pork with salt and pepper. Brown Pork in batches, ensuring not to overcrowd the pot. Set aside.
Add Yellow onion, Celery, and Garlic to the pot and cook until softened, about 5-7 minutes.
Stir in Ground cinnamon, Ground nutmeg, Ground cloves, and Dried thyme. Cook for 1 minute more.
Deglaze the pot with Dry white wine, scraping up any browned bits from the bottom.
Return Pork to the pot. Add Chicken broth and Apples. Bring to a boil, then reduce heat and simmer, covered, for 1.5 hours, or until Pork is tender.
Stir in Cannellini beans and cook for another 30 minutes.
Season with salt and pepper to taste. Serve hot.

Nutrition per serving

Calories 650