24 Nov Tue 2015
Cider-Braised Spicy Pork Stew
This is a great stew for a cold winter’s day or night. At Home Farm Herbery we serve it with our special crusty homemade bread.
It is our fall special because we have fresh onions from the gardens, fresh apples from our orchard and it is a great base for our Brussels sprouts and butternut squash we have grown. The cider we buy from a local cider maker.
Cider-Braised Spicy Pork Stew
2 tablespoons all-purpose flour
1 teaspoon salt
2 pounds boneless pork shoulder or pork butt, cut into 1-inch pieces
2 tablespoons vegetable oil
1 large onion, coarsely chopped (In the winter we would use ½ cup of our minced dried onions). http://www.localharvest.org/onions-minced-and-dried-C25664
1 cup apple cider
1 cup chicken broth (canned is okey)
1 tablespoon dried parsley http://www.localharvest.org/parsley-dried-C23709
2 1/2 teaspoons Tabasco sauce
3 cups butternut squash chunks
2 cups halved Brussels sprouts
1 large apple, peeled, cored and coarsely chopped
Combine flour and salt in bowl. Add pork pieces and toss to coat well.
We heat the oil in 12-inch skillet over medium-high heat. Cook pork pieces in batches until evenly browned on all sides. Repeat with remaining pork. Remove pork to slow cooker.
Add onion, apple cider, chicken broth, parsley and Tabasco sauce. Cover and cook on High for 2 hours or on Low for 4 hours. Stir in squash, Brussels sprouts and apple. Cover and cook 2 hours longer, stirring occasionally. Serve with crusty bread. Yields 6 servings.
You will love this and your family will also.
Tread the earthy lightly and in the meantime may the Creative Force be with you.
Arlene at Home Farm Herbery
http://www.localharvest.org/store/M48630
,This is a great stew for a cold winter’s day or night. At Home Farm Herbery we serve it with our special crusty homemade bread.
It is our fall special because we have fresh onions from the gardens, fresh apples from our orchard and it is a great base for our Brussels sprouts and butternut squash we have grown. The cider we buy from a local cider maker.
Cider-Braised Spicy Pork Stew
2 tablespoons all-purpose flour
1 teaspoon salt
2 pounds boneless pork shoulder or pork butt, cut into 1-inch pieces
2 tablespoons vegetable oil
1 large onion, coarsely chopped (In the winter we would use ½ cup of our minced dried onions).
1 cup apple cider
1 cup chicken broth (canned is ok)
1 tablespoon dried parsley
2 1/2 teaspoons Tabasco sauce
3 cups butternut squash chunks
2 cups halved Brussels sprouts
1 large apple, peeled, cored and coarsely chopped
Combine flour and salt in bowl. Add pork pieces and toss to coat well.
We heat the oil in 12-inch skillet over medium-high heat. Cook pork pieces in batches until evenly browned on all sides. Repeat with remaining pork. Remove pork to slow cooker.
Add onion, apple cider, chicken broth, parsley and Tabasco sauce. Cover and cook on High for 2 hours or on Low for 4 hours. Stir in squash, Brussels sprouts and apple. Cover and cook 2 hours longer, stirring occasionally. Serve with crusty bread. Yields 6 servings.
You will love this and your family will also.
Tread the earthy lightly and in the meantime may the Creative Force be with you.
Arlene at Home Farm Herbery