Curried Cider-Pork Stew

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

Curried Cider-Pork Stew Enlarge Image
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20 users rated this recipe an average rating of 4.5
Makes:
6 servings
Prep:
35 mins
Cook:
1 hr
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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
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)
    Per serving:
  • 379 kcal cal.,
  • 14 g fat
  • (4 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 102 mg chol.,
  • 526 mg sodium,
  • 31 g carb.,
  • 6 g fiber,
  • 15 g sugar,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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