Curried Cider-Pork Stew

By ames107

Ingredients

• 2 lb boneless pork shoulder
• 4 med red and/or green crisp-tart cooking apples
• 1 tbsp cooking oil
• 1 lg onion, cut in thin wedges
• 2 tsp curry powder
• 14 oz can chicken broth
• 2/3 cup apple cider or apple juice
• 1/4 tsp salt
• 1/4 tsp pepper
• 12 oz baby carrots
• 1 1 1/2 lb butternut squash, peeled, seeded and cubed (2 cups)
• Sour Cream, shredded orange peel to serve

Preparation

Step 1

Trim fat from pork, cut into 1 inch cubes. Peel, core and chop 2 apples, set aside. In 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 min. Add broth, cider, salt and pepper. Bring to boiling, reduce heat, simmer covered 30 min, stirring occasionally. Add carrots, return to boiling, reduce heat, simmer covered 20 min, stirring occ. Cut remaining apples in 1/4 inch thick wedges, add apples and squash to pan, cover, cook 10-12 min or until all are tender, serve with sour cream and orange peel...