Curried Pork Stew with Apples and Onions

By on January 21, 2018

Curried Pork Stew with Apples and Onions

Makes 8 generous servings

Curried Pork Stew is easy to do in the crockpot. Add ingredients then cook it on HIGH for six hours or so. You can, of course, also cook this in a stock pot, on low and it will be ready in 3-4 hours. Either way, its complex, sweet and saucy, and a recipe you’ll come back to over and over. Inspired by a NYTimes recipe I couldn’t stop fiddling with.

It’s just the sort of recipe I like, one that really delivers in the flavor department, without too much work. Yes, the ingredient list is long, yes it does remind me of trips to Indian restaurants. But any way you slice it, its delicious.

2 tablespoons olive oil
2 tablespoons butter
3-4 pounds pork shoulder cut into bite sized pieces
Sea salt and black pepper to taste
Pinch of dried cloves and red pepper flakes
1 tablespoon (or to taste) Madras curry powder
4 large apples, seeded and chopped (leave skin on)
2 large yellow onions, peeled and chopped
1 jalapeno, seeded and chopped
3 small sweet red or orange mini-bell peppers, seeded and chopped
2 garlic cloves, smashed
1 thumb-sized piece of ginger, peeled and minced
¼ cup fresh lime juice and grated zest
1 box (6 cups) stock – chicken or vegetable
4 cups cooked white long grain rice
½ cup cilantro leaves
½ cup sour cream

Heat a large stock pot or skillet over medium heat. Add butter and begin to brown it with pork, seasoned with salt, pepper, cloves and red pepper flakes. Add curry powder and cook and stir about 5-10 minutes.

Meanwhile, add prepared apples, onions, peppers, garlic and ginger and begin to brown that too.

Now transfer to a crock pot and add lime juice and stock. Cook, covered, on HIGH until tender. Adjust seasonings with salt and pepper.
Serve alongside cooked long grain rice, cilantro leaves, lime wedges and sour cream. Yum!

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”