Nutritional Info

Nutrition Facts

Serving Size 1 (523g)

Calories 888
Calories from Fat 45 (5%)
Amount Per Serving %DIV
Total Fat 5g 8%
Saturated Fat 2g 10%
Monounsaturated Fat 2g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 87.6mg 29%
Sodium 251.6mg 11%
Potassium 2890.3mg 61%
Total Carbohydrate 184.4g 61%
Dietary Fiber 20.2g 81%
Sugars 100.8g
Protein 39.8g 80%

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Recipe Description
There are several steps to this stew, but it is really very simple to make. Just get out the timer. You can make it ahead and reheat it at serving time. The tart apples and plump prunes complement the pork and impart a sweet flavor  
Prep time
15 min
Cook time
1 hr 5 min
Ready In
1 hr 20 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  vegetable oil
2 Pound(lb)  pounds boneless pork shoulder, cut into i-inch cubes
2   yellow onions, quartered
2   carrots, cut diagonally into i-inch slices
2   cloves garlic, minced
1 Cup(c)  chicken stock or broth
1 Cup(c)  beef stock or broth
1 Teaspoon(t)  dried sage
1/4 Teaspoon(t)  ground allspice
3/4 Teaspoon(t)  salt freshly ground pepper to taste
2   medium russet potatoes (about l1fl pounds), peeled and quartered
8   ounces medium mushrooms
12   dried prunes
2   apples, peeled, cored, and' quartered
2 Tablespoon(T)  all-purpose flour
1/4 Cup(c)  water


In a Dutch oven over medium heat, warm oil.

Add meat and saute until browned, about 5 minutes.

Add onions. carrots, and garlic and saute for 2 minutes.

Add sto<;k, sage, allspice, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer. covered, 30 minutes.

Add potatoes and mushrooms and bring to a boil. Reduce heat to medium-low and simmer, covered, 20 minutes.

Add prunes and apples and simmer until meat, vegetables, and fruit are tender; about 5 minutes longer.

For a thicker stew, blend flour and water in a cup.

Stir into stew until thickened, 2 to 3 minutes


Additional notes

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Apple Prune Pork Stew
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