Curried Cider-Pork Stew

Curried Cider-Pork Stew

Recipe from

This hearty one-pot meal combines all your family's favorite ingredients--pork, apples, carrots, and butternut squash--into a satisfying soup recipe.

Servings: 6

Prep Time: 35 mins

 Ingredients

• 2   pounds 

  boneless pork shoulder
• 4   

  medium red and/or 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 apple juice
• 1/4  teaspoon 

  salt
• 1/4  teaspoon 

  ground black pepper
• 12   ounces 

  baby carrots with tops, trimmed, or packaged peeled baby carrots
• 2   

  stalks celery, sliced
• 1 - 1 1/2  pounds 

  butternut squash, peeled, seeded, and cubed (2 cups)
•  

  Sour cream, shredded orange peel, snipped fresh oregano and/or freshly ground pepper (optional)

Directions

1.

Trim fat from pork; cut pork in 1-inch cubes. Peel, core, and chop two apples; set aside. 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. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.

2.

Add carrots and celery to pork mixture; return to boiling. Reduce heat; simmer, covered, 20 minutes, stirring occasionally. 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. Serve with sour cream, orange peel, oregano and pepper.

 

 Makes 6 servings.

 

Nutrition information

Per Serving: cal. (kcal) 379, Fat, total (g) 14, chol. (mg) 102, sat. fat (g) 4, carb. (g) 31, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 6, sugar (g) 15, pro. (g) 32, vit. A (IU) 15646.05, vit. C (mg) 30.7, Thiamin (mg) 1.47, Riboflavin (mg) 0.57, Niacin (mg) 8.49, Pyridoxine (Vit. B6) (mg) 0.94, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 1.28, sodium (mg) 526, Potassium (mg) 1166, calcium (mg) 100.97, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet