Curried Cider Pork Stew (Bhg) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe is VERY autumnal, and also a little bit quirky. I was a little bit worried about the flavor profile (squash? curry? apples?), but it all comes together beautifully. I made changes from the original Better Homes and Gardens recipe, which you might want to consider doing as well. I used two 16-ounce packages of already diced butternut squash-much easier! I also added more chicken broth (probably close to a whole 32-ounce carton), more cider, and added garlic and red pepper flakes. Ingredients:
2 lbs boneless pork shoulder |
4 medium green crisp-tart cooking apples |
1 tablespoon cooking oil |
1 large onion, cut into thin wedges |
2 teaspoons curry powder |
1 (14 ounce) can chicken broth |
2/3 cup apple cider or 2/3 cup apple juice |
salt (to taste) |
pepper (to taste) |
12 ounces peeled baby carrots |
1 1/2 lbs butternut squash, peeled, seeded, and cubed (2 cups) |
Directions:
1. Trim fat from pork; cut pork in 1-inch cubes. Peel, core, and chop two apples; set aside.
2. 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.
3. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.
4. Add carrots and celery to pork mixture; return to boiling. Reduce heat; simmer, covered, 20 minutes, stirring occasionally.
5. 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.
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