Vampire-fighting Pork Stew

Paleo Pork Stew

Let me tell you a little story.

Once upon a time, like 8 years ago or something, I was twenty-something and I liked to party and take shots of whiskey (or whatever) and sing karaoke wildly and with abandon and at the same time in history, there was a (really very awesome and bad ass) band called Karaoke Apocalypse that would play live karaoke versions of, like, AC/DC songs and Def Leppard songs and Billy Idol and shit like that. And the lovely MC/hostess/professional-karaoke-queen that hosted this thing was named Melicious. And Melicious was known for her gut-wrenching rendition of “Kiss Me Deadly” and whenever she sang it, everyone would stop what they were doing to take shots and make out with the person next to them, because that was how great the song was.

Fast-forward to current day, when I now go to bed at 8 pm and drink only water (that’s totally not true). And I heard about this cookbook that a fellow Austinite wrote and went and bought it and when I opened it up, I was smacked in the face with a picture of Mel and I said to my boyfriend, in a voice much too loud because he was sitting right there, you know, but I got excited and I said: I KNOW THAT GIRL!

And it turns out that that karaoke (and roller derby, did I mention that?) queen started a wonderful blog on fitness and Paleo eating and books she likes to read called TheClothesMakeTheGirl, AND has written and co-written three cookbooks! I mean, obvs I’m in love, right?

Mel shared this paleo pork stew recipe with me (and you) in celebration of Halloween! It’s a very Eastern-European dish, with the rich, earthy flavors of crispy pork, browned onions, sweet caraway, sharp mustard, and of course butt-loads o’ garlic to keep the blood-suckers at bay (that’s vampires, but also mosquitoes!). An apple balances it all with a little sweetness. We agreed upon tasting this this would be great served with some mashed sweet potato or butternut squash and absolutely over the top on top of sauerkraut. Over. The. Top.

Here’s more information on her gorgeous and inspiring paleo cookbook: WellFed. If you like meat and vegetables, you will love this book.

Vampire-fighting Pork Stew Recipe Video

Paleo Pork Stew Recipe


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5 from 3 reviews

  • Author: Hilah Johnson
  • Prep Time: 10 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 4 1x


  • 1 pound fatty pork, cut into 1/2” cubes
  • 1 tablespoon oil
  • 1 large onion, diced (about a cup)
  • 45 cloves garlic, minced (a couple tablespoons)
  • 1 tablespoon caraway or poppy seeds
  • 2 tablespoons grainy mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup chicken stock
  • 1 apple, cored and cut into 1″ cubes (I used a Golden Delicious)


  1. Heat a large pot with the oil over medium-high heat and brown the pork well on all sides. You may need to do this in batches to avoid crowding the pan.
  2. Remove the browned pork to a bowl and brown the onions in the leftover fat.
  3. Add the garlic and cook for 30 seconds, just until fragrant.
  4. Add the pork back into the pot along with all the seasonings and broth.
  5. Bring to a boil, then reduce heat and simmer 1 1/2 hours until tender.
  6. Add the diced apple and simmer another hour.
  7. Serve now or the next day, it’s even better!

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If you wanted to make this in a slow cooker, you totally could! Brown the meat and onions, then put everything in your cooker except the apple. You might want to cut the broth down to 3/4 of a cup since there’s little to no evaporation goin’ on inside a slow-cooker. Let that go for 3-4 hours then add your apple for another hour or two. Easy-peasy!



  1. Melissa "Melicious" Joulwan on October 18, 2012 at 11:10 am

    HILAH! You are the best cooking partner EVER! Thanks so much for inviting me into your kitchen. Next time, let’s do karaoke and shots while we cook!

    • Hilah on October 18, 2012 at 11:11 am

      HELL YES! That was a ton of fun. We must do it again. xoxo

  2. Kelly on October 18, 2012 at 8:43 pm


    Thanks for having awesome Mel on your show. I’ve been following her for ages through her blog and (of course) have Well Fed, but it’s lovely to actually see her moving and talking! 🙂

    Thanks to you both.

    Kelly in Utah (former Texan)

    • Hilah on October 19, 2012 at 10:42 am

      Hi Kelly! Thanks for visiting me here! It was a pleasure to have Mel on — she is terrific, isn’t she?! Hope to do another one soon.

  3. Kristin on October 19, 2012 at 10:24 am

    I am definitely going to try making this! Do you have any recommendations on what cut of pork to get?

    • Hilah on October 19, 2012 at 10:42 am

      Hi Kristin!
      Boston butt roast or shoulder should do just fine! I hope you like it.

  4. Heather Wood on October 19, 2012 at 11:48 am

    Your the coolest cook ever. I’ve got to make this meal. It looks fantastic 🙂

    • Hilah on October 22, 2012 at 3:10 pm

      Thank yuuuuu! 😀 Hope you like it, Heather.

  5. Natalie on October 23, 2012 at 9:48 am

    Love your site Hilah! Your videos crack me up. For this recipe, would you recommend trimming the fat from the pork before cutting it up?

    • Hilah on October 23, 2012 at 10:15 am

      Thanks, Natalie! For this one, you want to keep the fat on the pork (unless of course you are trying to cut back on fat in your diet) for the right vampire-fighting qualities and for the deliciousness of it!

      • Natalie on October 23, 2012 at 7:20 pm

        Cooking this as we speak! I happened to be drinking an Oktoberfest beer at the time I was adding the stock, so decided to pour in some of my beer too. Thought it went well with the Eastern European-vibe. So far, it’s smelling great 🙂

        • Hilah on October 23, 2012 at 7:59 pm

          Sounds like a fantastic addition!

  6. Robert Pepin on October 24, 2012 at 6:27 pm

    It was delicious! Very hearty, and very complex tasting for as simple as it is. More recipes involving caraway please! It may have just become my favorite spice.

    • Hilah on October 25, 2012 at 10:21 am

      Thanks, Robert! I have a recipe for a pork tenderloin with caraway sauce that I’ve been meaning to demonstrate. Pork and caraway are BFFs!

  7. Davor on February 21, 2013 at 11:46 am

    Thinking of making this on the weekend, probably toss it in a slow cooker, but not sure if it should be on the low or high setting?

    • Hilah on February 22, 2013 at 8:28 pm

      Hi Davor! 4 hours on high or 8 hours on low should do it. If you have the time, I recommend the 8 hours on low.

      • Davor on February 22, 2013 at 8:30 pm

        Thanks for the reply! Going to start it tomorrow morning. Can’t wait to try it.

  8. Staci on October 14, 2015 at 1:10 pm

    What do you serve this with? I usually think of “stew” as a one-pot kind of things, but that’s not enough vegetables. :/

    • Hilah on October 15, 2015 at 2:34 pm

      We ate it with some sauerkraut and you can always have a salad on the side.

  9. Chas on April 3, 2016 at 2:30 pm


    Yer one of the reasons I’d head back to Texas.

    I am an UNT Guy but I hope you don’t hold that against me… I’ve been checking on your site and I didn’t see anywhere that you had… Wait for it… Played with sous vide … Any comments? Bad? Good? Maybe? BS?

    I think you’re luverly… I’m going to ask my wife if I can marry you too.


    • Hilah on April 4, 2016 at 10:59 am

      Hiya Chas!

      I had a sous vide that was given to me. I used it a couple of times but it’s not really my bag. I miss the charred crusty outside when cooking meat and it’s just not in accordance with my personality (lazy? haha) to have to mess with broiling or searing afterwards.

      P.S. I live in LA now! So …. I hope you don’t hold that against me, either 😉

  10. Irene on January 7, 2019 at 4:29 pm

    This recipe looks really good but, in the picture, is the stew on top of sauerkraut? You are not showing this in your video how to cook it. There you eat it just by itself. I really wanted to know about the kraut. It is the only reason I looked at this recipe.

    • Hilah on January 7, 2019 at 5:12 pm

      It is on sauerkraut. But there’s no cooking. I just served it with jarred kraut

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