Recipes and Cooking Curried Cider-Pork Stew 4.4 (18) Add your rating & review This hearty one-pot meal combines all your family's favorite ingredients -- pork, apples, carrots, and butternut squash -- into a satisfying soup recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 35 mins Cook Time: 1 hrs Total Time: 1 hrs 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 pound 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 teaspoon curry powder 1 14 ounce can chicken broth ⅔ cup apple cider or apple juice ¼ teaspoon salt ¼ teaspoon ground black pepper 12 ounce baby carrots with tops, trimmed, or packaged peeled baby carrots 2 stalks celery, sliced 1 - 1 ½ pound butternut squash, peeled, seeded, and cubed (2 cups) Sour cream, shredded orange peel, snipped fresh oregano and/or freshly ground pepper (optional) Directions 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. 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. Rate it Print Nutrition Facts (per serving) 379 Calories 14g Fat 31g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 379 % Daily Value * Total Fat 14g 18% Saturated Fat 4g 20% Cholesterol 102mg 34% Sodium 526mg 23% Total Carbohydrate 31g 11% Total Sugars 15g Protein 32g Vitamin C 30.7mg 154% Calcium 101mg 8% Iron 3.4mg 19% Potassium 1166mg 25% Folate, total 60.5mcg Vitamin B-12 1.3mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.