Pork & Sweet Potato Stew
Friday January 15, 2010 10:58 AM
Ingredients:
How to prepare:
In a large skillet brown meat, half at a time, in hot oil. Drain off fat. In a 3-1/2- or 4-quart slow cooker place sweet potatoes, onion, and dried apples. Add meat. Sprinkle with tapioca, garlic, dried sage, cardamom, and pepper. Pour broth and juice or cider over all.
Cover; cook on low-heat setting for 6 hours or on high-heat setting for 3 hours. Serve with coleslaw and corn bread. Enjoy!
Shared by: Laurie, TheBAG Lady
- 1 pound boneless pork shoulder roast, cut into 1-inch cubes
- 1 tablespoon cooking oil
- 1 medium onion, coarsely chopped (1 cup)
- 1/3 cup dried apples, coarsely chopped
- 1 tablespoon quick-cooking tapioca
- 1 clove garlic, minced
- 2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon pepper
- 2 cups chicken broth
- 1 cup apple juice or apple cider
- 6 medium sweet potatoes (about 2 pounds), peeled and cut into 1-inch pieces
How to prepare:
In a large skillet brown meat, half at a time, in hot oil. Drain off fat. In a 3-1/2- or 4-quart slow cooker place sweet potatoes, onion, and dried apples. Add meat. Sprinkle with tapioca, garlic, dried sage, cardamom, and pepper. Pour broth and juice or cider over all.
Cover; cook on low-heat setting for 6 hours or on high-heat setting for 3 hours. Serve with coleslaw and corn bread. Enjoy!
Shared by: Laurie, TheBAG Lady
