Ingredients

• 2  lb. boneless pork shoulder
• 4  medium red and/or green crisp-tart cooking apples
• 1  Tbsp. cooking oil
• 1  large onion, cut into thin wedges
• 2  tsp. curry powder
• 1  14-oz. can chicken broth
• 2/3  cup apple cider or apple juice
• 1/4  tsp. salt
• 1/4  tsp. ground black pepper
• 12  oz. baby carrots with tops, trimmed, or packaged peeled baby carrots
• 2  stalks celery, sliced
• 1  1-1/2-lb. 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.