Slow-Cooker Fruit and Pork Stew

Slow-Cooker Fruit and Pork Stew

Sweet apples, apricots and plums work well with this stew's robust flavors.

Prep Time

20

Minutes

Total Time

8:20

Hrs:Mins

Makes

8

servings

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
1/2
teaspoon salt
1/2
teaspoon pepper
1/4
teaspoon ground cloves
3 1/2
cups Progresso® chicken broth (from 32-oz carton)
1
cup apple cider
2
large Golden Delicious apples (about 1 1/4 lb)
  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.
Makes 8 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Be sure to purchase the correct cut of pork for this stew. The shoulder roast is a tough cut of pork that needs to be braised, or cooked slowly in liquid, to become tender. If you use a cut that’s already tender, such as a pork loin roast, braising will make it tough and dry.
If you like, you can substitute 3 carrots for the parsnips.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 130),
  • Total Fat 14g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 570mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 7g,
    • Sugars 33g),
  • Protein 28g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 2 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.