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Saturday, June 3, 2017

Pork and Squash Stew

1 1/2 pounds boneless pork shoulder roast
2 tablespoons cooking oil
1 1/2 pounds winter squash, such as butternut, hubbard, or
acorn, peeled and cut into 1-inch pieces
1/2 cup sliced onion
1/2 cup dried apricots
2 tablespoons raisins
1/4 cup packaged instant mashed potato flakes
1 tablespoon packed brown sugar
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 (14 ounce) can chicken broth
1 tablespoon bottled steak sauce

Trim fat from pork. Cut pork into 1-inch pieces. In a large
skillet brown pork, half at a time, in hot oil about 5 minutes.
Drain off fat.
In a 3-1/2- or 4-quart slow cooker place squash, onion, apricots,
and raisins. Add pork. Sprinkle with potato flakes, brown sugar,
pumpkin pie spice, and salt. Combine chicken broth and steak sauce;
pour over meat. Cover; cook on low-heat setting for 7 to 8 hours
or on high-heat setting for 3-1/2 to 4 hours. Stir gently before
serving.

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