INGREDIENTS
2
lb boneless pork shoulder roast, trimmed of fat, cut into 1-inch pieces
2
medium parsnips (about 12 oz), peeled, chopped (about 2 cups)
1
large red onion, cut into 1-inch pieces (about 3 cups)
1
cup dried apricots (6 oz)
1
cup pitted dried plums (6 oz
1/4
cup all-purpose flour
1/4
teaspoon ground cloves
3 1/2
cups Progresso® chicken broth (from 32-oz carton)
2
large Golden Delicious apples (about 1 1/4 lb)
DIRECTIONS
1
Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix pork, parsnips, onion, apricots and plums. Add flour, salt, pepper and cloves; toss until pork, vegetables and fruit are coated. Add broth and cider; mix well.
2
Cover; cook on Low heat setting 7 to 9 hours.
3
Core apples; cut each into large chunks. Stir apples into stew. Cover; cook on Low heat setting 1 hour longer. Stir well before serving.
High Altitude (3500-6500 ft)
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