Pork Stew With Prunes and Apples |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
|
Sounds weird but one I want to try. Ingredients:
1 tablespoon vegetable oil |
2 lbs boneless pork shoulder, cut into 1-inch cubes |
2 yellow onions, quartered |
2 carrots, cut diagonally into 1-inch slices |
2 garlic cloves, minced |
1 cup chicken stock or 1 cup chicken broth |
1 cup beef stock or 1 cup beef broth |
1 teaspoon dried sage |
1/4-1/2 teaspoon ground allspice |
3/4 teaspoon salt |
pepper, to taste |
2 medium russet potatoes, peeled and quartered (about 1 1/2 lb.) |
8 ounces medium mushrooms |
12 dried prunes |
2 tart apples, peeled, cored, and quartered |
2 tablespoons all-purpose flour |
1/4 cup water |
Directions:
1. In a large soup pot over medium heat, warm the oil.
2. Add in cubed pork; stir/saute for about 5 minutes or until browned.
3. Add in onions, carrots, and garlic; saute for 2 minutes.
4. Add in stock, sage, allspice, salt, and pepper; bring to a boil.
5. Lower heat to medium-low and simmer, covered, for 30 minutes.
6. Add in the potatoes and mushrooms; bring to a boil.
7. Lower heat to medium-low and simmer, covered, 20 minutes.
8. Add in prunes and apples; simmer about 5-10 minutes or until meat, vegetables, and fruit are tender.
9. For a thicker stew, blend flour and water in a cup.
10. Stir mixture into stew for 2-3 minutes or until thickened.
|
|