Curried Cider Pork Stew (Bhg)

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.

• Ready In: 1 hr
• Serves: 6

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.