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Curried Pork And Apple Stew

Ingredients

• 4 pounds boneless pork shoulder, fat trimmed
• 4 medium tart green cooking apples
• 2 tablespoons vegetable oil
• 2 medium onions, cut into thin wedges
• 1 teaspoon curry powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 2 14-ounce cans chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups packaged peeled baby carrots, halved lengthwise
• 1 2-pound butternut squash, peeled, seeded, and cubed (3 cups)
• Sour cream

Directions

1. Cut into 1-inch cubes.
2. Peel, core, and chop two of the apples.
3. In a pot brown pork, half at a time, in hot oil.
4. Return all pork to pot.
5. Add chopped apples, onions, curry powder, coriander, and cumin and cook and stir for 2 minutes.
6. Add broth, salt, and pepper and simmer, covered, for 30 minutes, stirring occasionally.
7. Add carrots to pork mixture.
8. Return to boiling, reduce heat and simmer, covered, for 20 minutes, stirring occasionally.
9. Meanwhile, cut remaining apples into 1/4-inch-thick wedges.
10. Add apple wedges and squash to pot and cook, covered, for 10 to 12 minutes.
11. Top each serving with sour cream.

Attribution