So now I’m pretending the temperatures are cooperating and a nice stew is in order. Or maybe you’re just ready for stew no matter that it’s in the upper 80s out there.
Maybe you still have a carrot or two left over from last week? If not, skip the carrots in this recipe. Add more squash, dice in eggplant instead, substitute a few peppers ….. it’s up to you. I don’t remember where this recipe came from, but hope you’re using Riverview pork when you make it.
2 pounds boneless pork shoulder 1 tablespoon cooking oil 4 medium apples, divided 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 1 1/2 cups cut up carrots 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)
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 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.