Curried Cider Pork Stew (Bhg) - cooking recipe

Ingredients

2 lbs boneless pork shoulder
4 medium 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 2/3 cup apple juice
salt (to taste)
pepper (to taste)
12 ounces peeled baby carrots
1 1/2 lbs butternut squash, peeled, seeded, and cubed (2 cups)

Preparation

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.