This is SO delicious and definitely gives you the "fall" experience.
The sweetness of the apple cider and apples play off the pumpkin and all that's missing is a hayride or carving pumpkins afterward. Its perfect for a cold, miserable day or even if you are just chilled.
It takes a bit of time but is so worth it! Its very flexible -try substituting different veggies or cooking it in the crock pot.
This recipe serves about 5 but is easily doubled for more company.
Put your dutch oven or heaviest pot on the stove top to heat up.
In a baggie or in a mixing bowl, mix together:
1 1/2 T flour
1 t fennel seeds, crushed
1/2 t salt
1/4 t pepper
Then add in
1 lb boneless pork, cubed about 1" or smaller
Stir or shake to coat pork well.
Drizzle your hot pan with a bit of
olive oil
Add the coated pork and
1 onion, sliced thinly
Sauté the onions and pork until the onions soften and the pork is brown on all sides, stirring gently occasionally to get all sides.
When thoroughly browned, pour in
1 1/2 c chicken broth
3/4 c apple cider or juice (unfiltered is best... if using juice, add cider spices - see 10-18)
1/8 c apple cider vinegar and add:
1/2 c carrots, peeled and sliced or baby carrots
3 c sweet potatoes, peeled and cubed (about 1 pound) or potatoes, or baby red potatoes...
Bring to a boil and then reduce to simmer and cover.
As the stew is simmering, prepare and add:
1/2-3/4 c apples, sliced (use a strong apple like a Granny Smith) no need to peel
7-8 oz (about 1/2 can) pureéd pumpkin or use fresh pumpkin, peeled & cubed or butternut squash, peeled & cubed...
After you have added in the apples and pumpkin, keep covered and simmering for about 20 minutes. The pork will be very tender and the veggies soft and oh so delicious!
This is my variation of a recipe from Relish magazine
The sweetness of the apple cider and apples play off the pumpkin and all that's missing is a hayride or carving pumpkins afterward. Its perfect for a cold, miserable day or even if you are just chilled.
It takes a bit of time but is so worth it! Its very flexible -try substituting different veggies or cooking it in the crock pot.
This recipe serves about 5 but is easily doubled for more company.
Put your dutch oven or heaviest pot on the stove top to heat up.
In a baggie or in a mixing bowl, mix together:
1 1/2 T flour
1 t fennel seeds, crushed
1/2 t salt
1/4 t pepper
Then add in
1 lb boneless pork, cubed about 1" or smaller
Stir or shake to coat pork well.
Drizzle your hot pan with a bit of
olive oil
Add the coated pork and
1 onion, sliced thinly
Sauté the onions and pork until the onions soften and the pork is brown on all sides, stirring gently occasionally to get all sides.
When thoroughly browned, pour in
1 1/2 c chicken broth
3/4 c apple cider or juice (unfiltered is best... if using juice, add cider spices - see 10-18)
1/8 c apple cider vinegar and add:
1/2 c carrots, peeled and sliced or baby carrots
3 c sweet potatoes, peeled and cubed (about 1 pound) or potatoes, or baby red potatoes...
Bring to a boil and then reduce to simmer and cover.
As the stew is simmering, prepare and add:
1/2-3/4 c apples, sliced (use a strong apple like a Granny Smith) no need to peel
7-8 oz (about 1/2 can) pureéd pumpkin or use fresh pumpkin, peeled & cubed or butternut squash, peeled & cubed...
After you have added in the apples and pumpkin, keep covered and simmering for about 20 minutes. The pork will be very tender and the veggies soft and oh so delicious!
This is my variation of a recipe from Relish magazine
We had a pork roast last night that was a little dry. I had most of it leftover. Now I know what I'll do with it! thanks!~
ReplyDeleteOh, you're welcome! I think you will love it.
ReplyDelete