Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from pork; cut pork in 1-inch cubes. Peel, core and chop two apples; set aside. Heat oil in a 4-quart Dutch oven; brown pork, half at a time. Return all pork to pan. Add chopped apples, onion and curry powder; cook and stir 2 minutes. Add broth, cider (or juice), salt and pepper. Bring to a boil; 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. Season to taste with more pepper and garnish with sour cream, orange zest and/or oregano, if desired.