Curried Cider Pork Stew Bhg Recipes

CURRIED CIDER PORK STEW (BHG)

Steps:

• 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.

CURRIED PORK STEW

Steps:

• Mix flour, 1 tablespoon of the curry powder and the salt in resealable plastic food-storage bag. Add pork; toss to coat. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil, stirring occasionally, until brown.
• Place onion and potatoes in 3 1/2- to 4-quart slow cooker. Top with pork and tomatoes. Mix apple juice and remaining 1 tablespoon curry powder; pour over pork.
• Cover and cook on low heat setting 8 to 9 hours or until pork and potatoes are tender.
• Stir in cauliflowerets. Cover and cook on low heat setting about 1 hour or until cauliflower is tender.

CURRIED PORK STEW

Steps:

• Cut pork into 1/4 inch cubes and place in a large resealable bag with the flour, salt, and pepper, seal bag and shake pork to coat with flour mixture.
• Heat oil in a large Dutch oven or stock pot over medium high heat.
• Brown pork cubes.
• Meanwhile chop onion and bell pepper.
• Add onion, bell pepper, and garlic to pot and cook for about 5 minutes, stirring occasionally.
• Meanwhile peel and dice sweet potatoes.
• Add sweet potatoes, broth, tomatoes, and curry to pot.
• Bring to a boil, reduce heat and simmer until potatoes are tender, about 30 minutes.

PORK AND CIDER STEW

Steps:

• Sprinkle the meat with salt and pepper and lightly dredge in flour. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and remove to a plate, adding a little additional oil when necessary. When all of the meat is browned and set aside, add the butter to the Dutch oven to melt. When the butter foams, add the celery, carrots, onions, bay leaf, herb bundle, some salt and pepper and the caraway seeds. Stir to combine and sweat the vegetables for a few minutes. Add the cider and vinegar, and reduce by half. Add the stock and then return the pork to the Dutch oven. Cover and cook about 1 hour over low heat or in an oven preheated to 325 degrees F.
• Stir in the potatoes and apples and continue to cook until the pork is tender, 30 to 40 minutes.
• Cool and store for a make-ahead meal. Reheat over moderate heat and garnish with celery tops to serve.

CURRIED PORK STEW

Steps:

• In a large skillet, heat oil until hot.
• Add pork cubes and brown over high heat; remove to a warm dish.
• Adding more oil if necessary, cook the onions and pepper until just softened.
• Add in the curry powder and fresh garlic; cook for 1-2 more minutes.
• Add in the crushed tomatoes with their juice, and the tomato paste.
• Stir in the broth and vinegar.
• Add in the bay leaf, salt and pepper; bring to a boil, reduce heat, simmer for 1-1/2 hours.
• Whe the meat is tender and cooked through, remove bay leaf, and add a few drops of Tabasco sauce (or more if desired).
• Serve and enjoy!