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    You are in: Home / Recipes / Curried Cider Pork Stew (Bhg) Recipe
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    Curried Cider Pork Stew (Bhg)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    juniperwoman's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim fat from pork; cut pork in 1-inch cubes. Peel, core, and chop two apples; set aside.
    2. 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. 3
      Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.
    4. 4
      Add carrots and celery to pork mixture; return to boiling. Reduce heat; simmer, covered, 20 minutes, stirring occasionally.
    5. 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.

    Ratings & Reviews:

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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
    55%
    Total Fat 33.6 g
    51%
    Saturated Fat 11.0 g
    55%
    Cholesterol 107.4 mg
    35%
    Sodium 376.3 mg
    15%
    Total Carbohydrate 33.8 g
    11%
    Dietary Fiber 6.0 g
    24%
    Sugars 16.0 g
    64%
    Protein 28.7 g
    57%

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