Curried Cider Pork Stew (Bhg)

• 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)

1. Trim fat from pork; cut pork in 1-inch cubes. Peel, core, and chop two apples; set aside.
2. 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.
3. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.
4. Add carrots and celery to pork mixture; return to boiling. Reduce heat; simmer, covered, 20 minutes, stirring occasionally.
5. 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.

pork shoulder, green crisp, cooking oil, onion, curry powder, chicken broth, apple cider, salt, pepper, carrots, butternut squash

Taken from www.food.com/recipe/curried-cider-pork-stew-bhg-401045 (may not work)