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Trim fat from pork; cut into 1-inch cubes. Peel, core and chop 2 of the apples; set aside. Heat oil in a large pot; brown pork, half at a time. Return all pork to pot; add chopped apples, onions, curry powder, coriander and cumin. Cook and stir for 2 minutes. Add broth, salt and pepper. Bring to a boil; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.
Add carrots to pork mixture. Return to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Meanwhile, cut the remaining 2 apples into 1/4-inch-thick wedges; add to the pot along with squash. Cover and cook 10 to 12 minutes more or until pork and vegetables are tender. Serve individual portions topped with sour cream.