1 tbsp coconut or canola oil
4 cups water
1 tbsp chicken bouillon granules
1 tsp dried thyme
1/4 tsp freshly ground black pepper
1 bay leaf
2 lbs small red potatoes, quartered
4 medium-size Granny Smith apples, peeled & cut into wedges
2 tbsp cornstarch
2 tbsp cold water
In a Dutch oven, heat the oil, add the pork and cook until browned.
Add the 4 cups water, bouillon granules, thyme, pepper, and bay leaf to the pork; bring to a boil. Reduce the heat and simmer 1 1/2 to 2 hours until pork is starting to get tender.
Add the potatoes to the Dutch oven, cover and cook 15 minutes. Add the apples, replace cover and cook another 10 to 12 minutes or until crisp tender. Discard bay leaf.
Combine the cornstarch and cold water together until smooth; stir into the Dutch oven. Bring to a boil; cook, stirring, for a couple of minutes to thicken.
Note: This is a recipe I got from Taste of Home 12-15 years ago.