What's for Dinner Tonight? Pork and Cider Stew

A wonderful combination of flavors and a hearty meal to warm you on a cold winter evening. From the kitchen of Woman's Day this will become one of your favorite comfort foods.

Pork and Cider Stew

2 medium Sweet Potatoes, peeled and cut into 3/4 inch pieces
3 small Parsnips or Carrots, peeled and cut into 1/2 inch thick slices
1 cup chopped Onion
2 lb. boneless Pork Shoulder, cut into 1 inch pieces
1 large Granny Smith apple, peeled, cored and coarsely chopped
1/4 cup Flour
3/4 teaspoon Salt
1/2 teaspoon each dried Sage and Thyme
1/4 teaspoon Pepper
1 cup Apple Cider

1. Layer sweet potatoes, parsnips (or carrots), onion, pork and apple in a 3-1/2 quart slow-cooker.

2. Stir flour, salt, sage, thyme and pepper in a small bowl to mix. Add cider; stir until smooth. Pour over meat and vegetables.

3. Cover and cook on low 7 to 9 hours or until pork and sweet potatoes are tender when pierced.

Serve with fresh, hot crusty rolls.

 


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