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Friday, September 26 2014

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 - 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)

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

Posted by: AT 05:43 am | Permalink | 0 Comments | Email

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