 |
Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
|
Our part of upstate New York was settled by the Dutch, and this recipe originated there. This is also apple country, with at least 10 major orchards within a 15-mile radius of our home. Ingredients:
1-1/2 pounds boneless pork, cubed |
1 tablespoon canola oil |
4 cups water |
1 tablespoon chicken bouillon granules |
1 teaspoon dried thyme |
1/4 teaspoon pepper |
1 bay leaf |
10 to 12 small red potatoes (about 2 pounds), quartered |
4 medium tart apples, peeled and cut into wedges |
2 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. In a Dutch oven, brown pork in oil. Add water, bouillon, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender.
2. Add potatoes; cover and cook for 15 minutes. Add apples; cover and cook for 10-12 minutes or until crisp-tender. Discard bay leaf.
3. Combine cornstarch and cold water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6-8 servings.
|
|