Curried Cider-Pork Stew
This hearty one-pot meal combines all your family's favorite ingredients--pork, apples, carrots, and butternut squash--into a satisfying soup recipe.
Prep Time:
35 mins
Total Time:
1 hr 35 mins
Servings:
Makes 6 servings.
Ingredients
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2 lb. boneless pork shoulder
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4 medium red and/or green crisp-tart cooking apples
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1 Tbsp. cooking oil
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1 large onion, cut into thin wedges
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2 tsp. curry powder
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1 14-oz. can chicken broth
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2/3 cup apple cider or apple juice
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1/4 tsp. salt
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1/4 tsp. ground black pepper
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12 oz. baby carrots with tops, trimmed, or packaged peeled baby carrots
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2 stalks celery, sliced
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1 1-1/2-lb. butternut squash, peeled, seeded, and cubed (2 cups)
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Sour cream, shredded orange peel, snipped fresh oregano and/or freshly ground pepper (optional)
Directions
1.
Trim fat from pork; cut pork in 1-inch cubes. Peel, core, and chop two apples; set aside. In a 4-quart Dutch oven brown pork, half at a time, in hot oil; return all pork to pan. Add chopped apples, onion, and curry powder; cook and stir 2 minutes. Add broth, cider, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.
2.
Add carrots and celery to pork mixture; return to boiling. Reduce heat; simmer, covered, 20 minutes, stirring occasionally. Cut remaining apples into 1/4-inch-thick wedges. Add apples and squash to pan. Cover; cook 10 to 12 minutes or until pork and vegetables are tender. Serve with sour cream, orange peel, oregano and pepper. Makes 6 servings.
Nutrition information
Calories 379, Total Fat 14 g, Saturated Fat 4 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 2 g, Cholesterol 102 mg, Sodium 526 mg, Carbohydrate 31 g, Total Sugar 15 g, Fiber 6 g, Protein 32 g. Daily Values: Vitamin A 0%, Vitamin C 52%, Calcium 10%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet
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