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Friday, September 26 2014
Curried Cider-Pork Stew Recipe
  • 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)
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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