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.
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Units: US | Metric
- 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)
- 1Trim fat from pork; cut pork in 1-inch cubes. Peel, core, and chop two apples; set aside.
- 2In 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.
- 3Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.
- 4Add carrots and celery to pork mixture; return to boiling. Reduce heat; simmer, covered, 20 minutes, stirring occasionally.
- 5Cut 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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Nutritional Facts for Curried Cider Pork Stew (Bhg)
Serving Size: 1 (568 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 545.6
- Calories from Fat 303
- Total Fat 33.6 g
- Saturated Fat 11.0 g
- Cholesterol 107.4 mg
- Sodium 376.3 mg
- Total Carbohydrate 33.8 g
- Dietary Fiber 6.0 g
- Sugars 16.0 g
- Protein 28.7 g