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- 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)
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.
- Servings Per Recipe 6,
- 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,
- vit. C (mg) 31,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 60,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 526,
- Potassium (mg) 1166,
- calcium (mg) 101,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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