Curried Cider-Pork Stew

pples are in season, and they are surprisingly prominent in this amazingly tasty dish. This easy one-pot wonder will definitely be making the rounds in my kitchen throughout the long, cold months ahead.




Curried Cider-Pork Stew
adapted from Better Homes & Gardens
2 lbs boneless pork shoulder
4 medium apples (I used pink lady and granny smith)
1 T vegetable oil
1 large onion, cut into thin wedges
2 T red curry paste
1 1/2 C chicken stock
3/4 C apple cider
kosher salt and pepper
12 oz baby carrots
3 stalks celery
1 1/2 lb butternut squash, peeled, seeded and cubed

1. Trim excess fat from pork, cut into 1-inch cubes. Peel, core, and chop two apples, set aside. In a large pot brown pork, half at a time, in hot oil; return all pork to pan. Add chopped apples, onion, and curry paste; cook and stir 2 minutes. Add stock, cider, salt and pepper. Bring to a boil, reduce heat. Simmer, covered, 30 minutes, stirring occasionally.

2. Add carrots and celery to pork mixture; return to boil. Reduce heat, simmer, covered, for 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 and Sriracha sauce.