Pork Goulash with Apple and Onion

Ingredients

• 0.5 cup cloudy apple juice organic
• 2 medium apples such as gala or honeycrisp
• 5 ounces smoky bacon chopped
• 1 large bay leaf 
• 6 servings butter 
• 2 cups chicken stock see 
• 2  fresno chile peppers seeded finely chopped
• 2 tablespoons optional: dill fresh chopped
• 2 tablespoons parsley fresh chopped
• 2 tablespoons thyme leaves fresh
• 2 teaspoons ground coriander 
• 2 teaspoons ground cumin 
• 0.5  juice of lemon 
• 6 servings kosher salt and pepper freshly ground
• 2 tablespoons olive oil 
• 2 medium onions finely chopped
• 2 pounds hand-chopped pork shoulder canned (you can use ground pork from the meat case, but the dish will have more of a ground beef chili consistency)
• 2 cups sharp cheddar shredded white
• 1 cup cup heavy whipping cream sour
• 3 tablespoons paprika sweet
• 6 servings extra-wide egg noodles 

Equipment

• bowl
• frying pan
• paper towels
• wooden spoon
• slotted spoon
• dutch oven

Directions

1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the bacon and cook until crisp; remove with a slotted spoon. Pat the pork dry with paper towels, add to the hot bacon drippings and allow the meat to form a browned crust. Flip the pork, cook until the other side is browned and then crumble the pork with a wooden spoon. Season with salt and pepper.
3. While the pork browns, peel and chop the apples.
4. Add to the pork along with the thyme, chile peppers, onions and bay leaf and stir to soften, about 5 minutes.
5. Add the paprika, coriander and cumin and stir for 1 minute. Return the bacon to the pan and add the chicken stock, cider and lemon juice. Bring to a boil, then reduce the heat and simmer until thickened and the pork is tender (for hand-cut shoulder).
6. Add a little more stock or water if the goulash dries out too quickly.
7. To serve, cook the noodles and toss with butter. Stir in the dill and parsley. Fill serving bowls with the noodles and a ladleful of goulash. Top with the cheese and sour cream.