Curried Cider Pork Stew (Bhg)

Submitted by juniperwoman

"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: 1hr
• Ingredients: 11
• 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.