# What You Need:
→ Meat
01 - 2.5 lbs boneless pork shoulder, cut into 1-inch cubes
02 - Salt and freshly ground black pepper, to taste
→ Vegetables
03 - 3 large carrots, peeled and chunked
04 - 3 medium parsnips, peeled and chunked
05 - 2 medium turnips, peeled and chunked
06 - 4 medium potatoes, peeled and quartered
07 - 2 large onions, chopped
08 - 3 cloves garlic, minced
09 - 2 celery stalks, sliced
→ Broth & Seasoning
10 - 5 cups low-sodium chicken or vegetable broth
11 - 2 tablespoons tomato paste
12 - 2 teaspoons dried thyme
13 - 2 bay leaves
14 - 2 tablespoons fresh parsley, chopped (plus more for garnish)
15 - 1 tablespoon vegetable oil
# How To Make It:
01 - Season the pork cubes generously with salt and freshly ground black pepper.
02 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the pork cubes on all sides. Remove and set aside.
03 - In the same pot, add chopped onions, minced garlic, and sliced celery. Sauté for 3 to 4 minutes until softened.
04 - Stir in tomato paste and cook for 1 minute to deepen flavor.
05 - Return browned pork to the pot. Add carrots, parsnips, turnips, and potatoes.
06 - Pour in the broth, then add dried thyme and bay leaves. Stir to combine all ingredients evenly.
07 - Bring the mixture to a boil, reduce heat to low, cover, and simmer gently for 90 to 120 minutes, stirring occasionally, until pork is tender and vegetables are cooked through.
08 - Remove bay leaves, stir in fresh chopped parsley, and adjust seasoning if necessary. Serve garnished with additional parsley.
