"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Pork and Apple Stew Recipe

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This recipe for Pork and Apple Stew, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucille Smith Mathues (1918 - 2000)
Added: Thursday, September 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2# pork shoulder, trimmed and cut into 2" chunks
1 large onion, chopped
1/2 C. water
1-3/4 C. beef broth
3/4 C. apple butter
1 large green pepper, seeded and sliced
1-3/4 C. sliced carrots
1/2 C. sliced celery
3 large Granny Smith apples, peeled and sliced

Directions:
Directions:
Put pork, onion and water in large Dutch oven, bring to boil, cover and simmer for 10 minutes. Uncover, increase heat 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 for about 30 minutes at 350 degrees.
Add vegetables and apples and continue to bake, covered, until meat is very tender, about 1 hour more.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 hours total time
Personal Notes:
Personal Notes:
This goes well with Acorn or Butternut squash baked at same time. Add a green salad or coleslaw for a delicious meal.
Ota & Amanda Smith, Lucille's parents, raised pigs, and pork or chicken were their main meats.

 

 

 

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