This recipe was a spontaneous decision on my part to use up the overabundance of produce in my possession. Add to that the chill to the air in the Pacific Northwest (despite the rare occurence of sun recently) – and you have a warming, healthy stew that will feed your entire family (or yourself + leftovers for the week). Enjoy!
- -1 yellow onion, diced
- -4 cloves garlic, minced
- -1.5 lbs pork stew meat, cut into 1/2 inch cubes
- -2 large carrots, peeled and diced
- -2 turnips
- -4 celery stalks
- -1 orange bell pepper (feel free to substitute red or green here)
- -1/2 head red cabbage, sliced
- -2 leaves each rainbow chard and collard greens
- -7 c chicken broth
- -1/4 c raw apple cider vinegar
- – 2 tbsp bacon fat
- -1 tsp oregano
- -1 tsp paprika
- -2 bay leaves
- -salt & pepper, to taste
- Melt about 1 tbsp bacon fat in a large saucepan over medium-high heat. Add the pork and cook until lightly browned on all sides. Drain any excess liquid and set pork aside to a bowl.
- Add another tablespoon of bacon fat to the saucepan over medium-high heat and add the chopped carrots, celery, and yellow onion, cooking until the onions start to brown. Stir in the bell pepper, red cabbage and garlic, then cook for another few minutes.
- Add in the chicken broth, pork, turnips, apple cider vinegar, chard, collards, bay leaves and spices, until the mixture comes to a full boil (for about 5 minutes) . Reduce heat to low, allowing to slow cook until vegetables are fork tender (about 1 hour). Remove bay leaves and serve, adding salt/pepper to taste and parsley for garnish (optional).