Pork Shoulder and Root Vegetable Stew Recipe

Ingredients

• 1 1/2 lbs pork shoulder, trimmed and cut into 1 1/2-inch cubes
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons canola oil
• 1 small yellow onion, chopped
• 1 large garlic clove, minced
• 1 (1-inch) piece ginger, peeled and minced
• 1/2 cup dry vermouth or dry white wine
• 1 large carrot, peeled and cut into 1/2-inch thick slices
• 1 large parsnip, peeled and cut into 1/-2-inch thick slices
• 1 small sweet potato, peeled and cut into 1-inch cubes
• 1 small purple or Yukon gold potato, peeled and cut into 1-inch cubes
• 1 small turnip, peeled and cut into 1-inch cubes
• 2 cups homemade chicken stock or less-sodium store bought stock
• 1/2 cup apple cider
• 2 cups chopped mustard greens
• For garnish: minced fresh thyme
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