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Post by Jay on Jan 22, 2005 21:44:47 GMT -6
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. Jay
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