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Send a Meal BlogFriday, September 26 2014
 ingredients
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.
nutrition information
Per Serving: cal. (kcal) 379, Fat, total (g) 14, chol. (mg) 102, sat. fat (g) 4, carb. (g) 31, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 6, sugar (g) 15, pro. (g) 32, vit. A (IU) 15646.05, vit. C (mg) 30.7, Thiamin (mg) 1.47, Riboflavin (mg) 0.57, Niacin (mg) 8.49, Pyridoxine (Vit. B6) (mg) 0.94, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 1.28, sodium (mg) 526, Potassium (mg) 1166, calcium (mg) 100.97, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet      Comments:
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