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The colour of fall leaves, bright a beautifu,l with an astounding aroma and flavour from the kitchens of
chrismukkah
A definite fall classic that will warm you up in the winter as well- its quite different :)
This comes from dashrecipes.com !
This comforting aromatic stew is full of tender chunks of pork.
Ingredient
1 (3-lb) boneless pork shoulder, cut into 1-inch cubes
3 Tbsp canola oil
3 Granny Smith apples (2 chopped, 1 sliced very thin) - I used one bag of pre-preeled apple slices...yeah, its a cheat, but it saves the agony!
1 large onion, chopped
1 tsp curry powder
1 tsp coriander
1 tsp cumin
1⁄2 tsp cayenne
2 (14-oz) cans reduced sodium chicken broth
1⁄2 tsp salt
1⁄4 tsp black pepper
1 1⁄2 cups baby carrots (used 2 regular ones, peeled and chopped)
1⁄2 (20-oz) package frozen butternut squash cubes, thawed
Sour cream for garnish (optional)
Servings: 6
Active Time: 25 min
Total Time: 1 hr
Directions:
1. In a large pot, sauté pork in oil in several batches until browned. Make sure you stir it around constantly, that pork can stick to the pan like glue!!
2. Return all cooked meat to pot. Add chopped apple, onion, curry powder, coriander, cumin, and cayenne. Cook on medium, stirring, for 2 minutes. Add broth, salt, and pepper. Bring to a boil, reduce heat, and simmer, covered, for 1⁄2 hour.
3. Add carrots, reduce heat to low, and simmer for 20 minutes more. Add sliced apple and squash and cook for 10 minutes, stirring occasionally. When pork and vegetables are tender, remove pot from heat. Garnish each portion with sour cream, if desired. (Didn't use, and it really doesn't need it :P)
Its quite good, but a bit oily - so if I were to do this dish again, I would use something to cut the oil back a bit - maybe potato starch or 1/4 cup flour (or even gluten free flour), sifted, to thicken it up.
Other than that - happy fall everyfurry :P
Allergy warning – recipe contains optional dairy products
The colour of fall leaves, bright a beautifu,l with an astounding aroma and flavour from the kitchens of
chrismukkah******************************A definite fall classic that will warm you up in the winter as well- its quite different :)
This comes from dashrecipes.com !
This comforting aromatic stew is full of tender chunks of pork.
Ingredient
1 (3-lb) boneless pork shoulder, cut into 1-inch cubes
3 Tbsp canola oil
3 Granny Smith apples (2 chopped, 1 sliced very thin) - I used one bag of pre-preeled apple slices...yeah, its a cheat, but it saves the agony!
1 large onion, chopped
1 tsp curry powder
1 tsp coriander
1 tsp cumin
1⁄2 tsp cayenne
2 (14-oz) cans reduced sodium chicken broth
1⁄2 tsp salt
1⁄4 tsp black pepper
1 1⁄2 cups baby carrots (used 2 regular ones, peeled and chopped)
1⁄2 (20-oz) package frozen butternut squash cubes, thawed
Sour cream for garnish (optional)
Servings: 6
Active Time: 25 min
Total Time: 1 hr
Directions:
1. In a large pot, sauté pork in oil in several batches until browned. Make sure you stir it around constantly, that pork can stick to the pan like glue!!
2. Return all cooked meat to pot. Add chopped apple, onion, curry powder, coriander, cumin, and cayenne. Cook on medium, stirring, for 2 minutes. Add broth, salt, and pepper. Bring to a boil, reduce heat, and simmer, covered, for 1⁄2 hour.
3. Add carrots, reduce heat to low, and simmer for 20 minutes more. Add sliced apple and squash and cook for 10 minutes, stirring occasionally. When pork and vegetables are tender, remove pot from heat. Garnish each portion with sour cream, if desired. (Didn't use, and it really doesn't need it :P)
Its quite good, but a bit oily - so if I were to do this dish again, I would use something to cut the oil back a bit - maybe potato starch or 1/4 cup flour (or even gluten free flour), sifted, to thicken it up.
Other than that - happy fall everyfurry :P
******************************Allergy warning – recipe contains optional dairy products
Category All / Tutorials
Species Unspecified / Any
Size 1000 x 750px
File Size 219.7 kB
Comments