Pork And Apple Stew
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Serves/Makes: 8
Ready in: > 5 hrs
- 2 1/2 pounds lean stewing pork, such as shoulder, cut in 1-inch cubes
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil, approximate
- 8 thin slices prosciutto, chopped
- 3 onions, chopped
- 5 cloves garlic, minced
- 1 cup apple cider
- 1 teaspoon dried rosemary, crumbled
- 1/2 teaspoon dried sage
- 5 large cooking apples (such as Northern Spy), peeled and thickly sliced
- 3 cups diced peeled rutabaga
- 1 large tomato
- 1/2 cup chopped fresh parsley
In a large bowl, toss pork cubes with flour, half of the salt and the pepper. Set aside. In a large skillet, heat 1 tbsp. of the oil over medium heat; cook prosciutto, finely chopped onions and garlic 5 minutes. Remove with slotted spoon to slow cooker. In batches, add pork to same skillet and brown over medium-high heat, adding more oil as needed and removing each batch with a slotted spoon to slow-cooker. Add cider to skillet and bring to boil, scraping up any brown bits from bottom of pan; pour over pork . Stir in rosemary, sage, remaining salt, 3 of the apples and rutabaga. Cover tightly and bring to boil. Transfer all to slow cooker; cover and cook, without stirring, on Low for 8 to 10 hours, or on High for 4 to 5 hours. Near end of cooking time, heat 2 tsp. of oil over medium-high heat in small heavy skillet; saute remaining 2 apples until tender-crisp, about 3 minutes. Peel, seed and chop tomato. Stir into cooked stew along with sauteed apples and parsley and heat through.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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