Au­tumn Pork Stew

Daily Local News (West Chester, PA) - - FOOD - RECIPE COUR­TESY OF THE WILD­FLOWER CHEF

Serv­ings: 8 to 10

IN­GRE­DI­ENTS

1 ta­ble­spoon or­ganic sun­flower oil 2 pounds or­ganic pork shoul­der, cut into 1-inch cubes, trimmed of large pieces of fat Salt, to taste Black pep­per, to taste 1 medium onion, large dice 2 ribs cel­ery, large dice 1 green bell pep­per, large dice 1 yel­low bell pep­per, large dice 1 sweet ap­ple, large dice 4 cups win­ter squash, medium dice (del­i­cata and but­ter­nut both work well here) ½ cup golden raisins 1 tea­spoon dried sage 1 tea­spoon dried thyme 1 tea­spoon gar­lic pow­der 1 tea­spoon onion pow­der 6 cups chicken broth, veg­etable broth or wa­ter ¾ cup bar­ley Ap­ple cider vine­gar, to taste Fresh pars­ley, chopped

IN­STRUC­TIONS

Heat a large skil­let over medium-high heat. Add oil to the pan. Sea­son the pork with salt and pep­per. Once oil is hot, sear the pork on all sides. (If you’re short on time, sim­ply skip this step and omit the oil.) Trans­fer the meat to your slow cooker. Add all re­main­ing in­gre­di­ents up to and in­clud­ing the bar­ley and stir well. Cook on low for 5 to 7 hours. Be­fore serv­ing, sea­son to taste with vine­gar, salt and pep­per. (The vine­gar brings out the sweet­ness of the squash and cuts the rich­ness of the pork. Try adding it 1 tea­spoon at a time un­til you find the right bal­ance.) Serve topped with freshly chopped pars­ley.

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