An apple adds a touch of sweetness to this autumnal pork stew and pairs really nicely with the fresh thyme. Braeburn apples are good for cooking—they hold their shape well without turning to mush.
Serves 6
Prep: 30 minutes
Slow Cook: 6 hours (low) or 3 hours (high)
Total: 6 hours 30 minutes
2 pounds lean ground pork
1 quart Whole30-compliant vegetable broth
3 medium sweet potatoes, peeled and cut into 1-inch pieces
1 Braeburn apple, cored and cut into 1-inch pieces
2 jalapeños, seeded and diced
1 large shallot, minced
1 tablespoon fresh thyme, plus extra for serving
2 teaspoons ground ginger
½ teaspoon salt
½ teaspoon white pepper
Paprika
In an extra-large skillet, cook the pork over medium-high heat, stirring, until no longer pink, about 10 minutes. Using a slotted spoon, transfer the pork to a 6-quart slow cooker. Add the broth, sweet potatoes, apple, jalapeños, shallot, thyme, ginger, salt, and white pepper.
Cover and cook on low for 6 hours or on high for 3 hours. Use a potato masher or fork to gently mash the sweet potatoes to thicken the stew.
Serve, sprinkled with paprika and fresh thyme.
Instant Pot Variation Using a 6-quart Instant Pot, select Sauté and adjust to Normal/Medium to cook the pork until no longer pink, about 10 minutes. Add the broth, sweet potatoes, apple, jalapeños, shallot, thyme, ginger, salt, and white pepper. Lock the lid in place. Select Manual and cook at low pressure for 10 minutes. Use natural release for 5 minutes, then quick release. Follow the remaining directions.