Peruvian Pork Stew with Apples, Chilies & Lime


Peruvian Pork Stew with Apples, Chilies, & Lime

Fall is in the air, a wonderful time of year when organic apples fill the trees and our produce bins. Our apple season is short and sweet: Mid-September through mid-October is prime time to enjoy the best of Minnesota-grown apples. This handpicked international recipe is a delicious way to get more local flavor on your fall menu.

Adapted from New York Times Cooking


  • 2 Tablespoons olive oil 
  • 4 pounds trimmed boneless pork shoulder, cut into 2-inch pieces 
  • 2 large white onions, chopped
  • 4 large, firm apples, peeled, cored and roughly chopped
  • 3 seeded and chopped ancho or other mild dried chilies 
  • 3 bay leaves
  • Pinch of ground cloves
  • ¼ cup fresh lime juice
  • 4 cups chicken stock
  • Steamed rice (for serving)
  • ¼ cup chopped cilantro


Heat oil in large skillet and brown pork on all sides, working in 2 batches.

Remove pork, then sauté onions and apples in pan with the chilies, bay leaves and cloves, about 10 minutes.

Combine all ingredients in a dutch oven or slow cooker. Simmer on the stovetop at least an hour, or in slow cooker 4-6 hours on high, until meat is very tender.

Remove stew, reduce liquid if desired, and serve over cooked rice with chopped cilantro.