- 3 tablespoons all-purpose flour
- 2 teaspoons crushed fennel seeds
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds Boston butt, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 2 medium onions, sliced
- 2 3/4 cups reduced-sodium chicken broth, divided
- 1 1/2 cups apple cider
- 1/4 cup cider vinegar
- 3 cups peeled fresh pumpkin, cut into 1-inch chunks (about a 2 1/2-pound pie pumpkin)
- 1 cup carrots, cut into chunks (about 2 carrots)
- 6 cups red potatoes, cut into 1-inch chunks (about 2 pounds)
- 1 1/4 cups Granny Smith apples, unpeeled, cut into wedges (2 apples)
Recipe courtesy of McGillin's Olde Ale House, Philadelphia, Pa.
- Place flour, fennel seeds, salt, pepper and pork in a large zip-top plastic bag. Seal bag and shake to coat pork.
- Heat 2 tablespoons oil in a Dutch oven. Add half the pork and the onions. Cook until pork is browned. Remove from pan. Heat remaining oil in pan. Add remaining pork, and cook until browned. Return cooked pork to pan and add 2 cups broth, cider and cider vinegar. Bring to a boil. Reduce heat and simmer, covered, 1 hour.
- Add pumpkin and carrots. Return to boil. Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes.
- Add potatoes and apples. Cover and simmer 20 minutes. (If sauce is too thick, add remaining 3/4 cup chicken broth.)
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