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Hearty baked pork and apple stew.

2 pounds pork shoulder (fat trimmed), cut into 2-inch chunks 1 large (3/4 lb.) onion, chopped 1/2 cup water 1 3/4 cups regular-strength beef broth 3/4 cup apple butter 1 large (1/2 lb.) bell pepper, stemmed, seeded, and sliced 1 3/4 cups sliced carrots 1/2 cup sliced celery 3 large (1 1/2 lb. total) Granny Smith apples, peeled, cored, and sliced

Place pork, onion, and water in an ovenproof 5- to 6-quart pan over high heat. Cover, bring to a boil, and boil for 10 minutes; stir occasionally. Uncover and stir often until moisture evaporates and pan drippings are dark brown, about 5 minutes.

Add broth and apple butter; stir to free browned drippings. Bake, covered, in a 350|degrees~ oven for 30 minutes. Stir in bell pepper, carrots, celery, and apples. Continue to bake, covered, until meat is very tender when pierced, about 1 hour longer. Serves 6.

Per serving: 316 cal. (23 percent from fat); 20 g protein; 8.2 g fat (2.6 g sat.); 42 g carbo.; 97 mg sodium; 63 mg chol.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Maesner, Betty
Article Type:Column
Date:Dec 1, 1992
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