Curried Pork Stew

 

3

tablespoons all-purpose flour

2

tablespoons curry powder

1/2

teaspoon salt

1

pound pork boneless center cut loin, cut into 1-inch pieces

1

tablespoon olive or vegetable oil

1

medium onion, chopped (1/2 cup)

1

pound small red potatoes, cut into fourths (3 cups)

1

can (14 1/2 ounces) whole tomatoes, undrained

1/2

cup apple juice

2 1/2

cups cauliflowerets

• 1 Mix flour, 1 tablespoon of the curry powder and the salt in resealable plastic food-storage bag. Add pork; toss to coat. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil, stirring occasionally, until brown.
• 2 Place onion and potatoes in 3 1/2- to 4-quart slow cooker. Top with pork and tomatoes. Mix apple juice and remaining 1 tablespoon curry powder; pour over pork.
• 3 Cover and cook on low heat setting 8 to 9 hours or until pork and potatoes are tender.
• 4 Stir in cauliflowerets. Cover and cook on low heat setting about 1 hour or until cauliflower is tender.