Curried Cider-Pork Stew

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Curried Cider-Pork Stew
Makes: 6 servings
Prep: 35 mins Cook: 1 hr
  • make this recipe
  • user reviews (4)
Curried Cider-Pork Stew
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 Facts (Curried Cider-Pork Stew)
  • Servings Per Recipe 6,
  • Calories 379,
  • Protein (gm) 32,
  • Carbohydrate (gm) 31,
  • Fat, total (gm) 14,
  • Cholesterol (mg) 102,
  • Saturated fat (gm) 4,
  • Monosaturated fat (gm) 6,
  • Polyunsaturated fat (gm) 2,
  • Dietary Fiber, total (gm) 6,
  • Sugar, total (gm) 15,
  • Vitamin A (IU) 15646,
  • Vitamin 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 (DV %) 101,
  • Iron (DV %) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (4)
4215912531
rolexdl wrote:

EXCELLENT!!! I didn't have a lot of time to stand over a stove and cook it... so... I browned the pork, threw the rest of the ingredients along with the browned pork in a crockpot for 4 hours on high. Turned out FANTASTIC!! Also, the sour cream (light version), orange peel, fresh oregano, and ground pepper should NOT be optional. Those 4 items really add to the overall taste and presentation of this dish!

10/21/2011 10:26:29 PM Report Abuse
lucylgrayson wrote:

Happened to have all the ingredients on hand. Delicious and it did make 6 good servings. Definitely a keeper!

2/4/2010 12:32:27 PM Report Abuse
himeres wrote:

Made this tonight for Halloween dinner for my boyfriend. Was hearty and delicious. The sour cream topping really does give it a rich creaminess-- including that is highly recommended. We didn't have any oregano on hand, so, in lieu, I used cilantro (coriander) as a topping as well. It was PERFECT! Would definitely make this again.

10/31/2009 06:39:48 PM Report Abuse
dbastia04 wrote:

This is a delicious stew!!

10/27/2009 10:08:16 AM Report Abuse

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