Pulled Pork and White Bean Stew

Method

1. In a large soup pot (at least 5 quarts), heat the 2 tablespoons of olive oil over medium heat until it shimmers slightly when you tilt the pot.
2. Add the diced onion, sliced carrots, and sliced celery, and cook, stirring every minute or two, for about 6 minutes, until the onion is soft and translucent.
3. Add the minced garlic, smoked paprika, and dried thyme, and stir constantly for 30 seconds until fragrant; watch closely so the garlic does not burn.
4. Pour in the diced tomatoes with their juice and the chicken broth, and stir to combine, scraping the bottom of the pot with your spoon.
5. Add the drained white beans, shredded pulled pork, and the bay leaf, then stir gently so you do not mash the beans.
6. Add the 1 teaspoon of salt and 1/2 teaspoon of black pepper, then increase the heat to medium-high and bring the stew to a boil, which will take about 8 to 10 minutes.
7. Once boiling, reduce the heat to low so the stew is at a gentle simmer (small bubbles rising occasionally, not a rolling boil), cover with the lid slightly cracked, and cook for 25 minutes.
8. Check that the carrots are fork-tender by piercing a piece with a fork; it should slide in easily with almost no resistance.
9. Stir in the chopped kale and cook uncovered for another 3 to 4 minutes, just until the greens wilt and turn bright green.
10. Remove the pot from the heat, fish out and discard the bay leaf, then stir in the tablespoon of apple cider vinegar to brighten the flavor.
11. Taste and add more salt if needed, then ladle into bowls and serve hot.