IRISH STEW WITH PORK

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are leaner, while pork butt is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth provides a lighter option, while bouillon is a cost-effective alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is more budget-friendly.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch thickens at a lower cost.

Heat olive oil in a large pot over medium heat until shimmering.

Add diced pork shoulder and brown on all sides, about 5-7 minutes.

Remove pork and set aside; add onions and garlic to the pot, sauté until softened, about 3-4 minutes.

Stir in flour and cook for 1-2 minutes to form a roux.

Add chicken broth, scraping up any browned bits from the bottom of the pot.

Return pork to the pot; add potatoes, carrots, and bay leaves.

Season with thyme, parsley, salt, and black pepper; bring to a simmer.

Cover and cook on low heat for 1.5-2 hours, until pork is tender.

Add chopped cabbage and cook for an additional 20-30 minutes, until cabbage is tender.

Stir in mustard and apple cider vinegar before serving.

Cooking Techniques

Equipment Needed

Spice Level: