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Soup & Stews
Pork Stew

Cullen's Pork Cider Stew

1 1/2-lbs pork loin, cut into 1-inch cubes

1 to 2 tbsp oil

1 to 2 garlic cloves, minced

2-cup apple cider

1 1/2-cup water

4 medium carrots, cut into 1/2 –inch slices (about 2-cups)

1 medium rutabaga, peeled, cubed (about 2-cups)

1 tsp salt

2 cinnamon sticks

2 whole cloves

1 (16-0z) jar pearl onions, drained

1/4-cup cornstarch

1/4-cup apple cider or water

In Dutch oven or stockpot, brown pork in hot oil over medium-high heat. Stir in garlic; cook 2 minutes to blend flavors, stirring frequently. Drain. Add 2-cups apple cider, water, carrots, rutabaga, salt, cinnamon sticks and cloves; stir. Reduce heat; cover and simmer 40 to 45 minutes or until vegetables are tender.

Remove cinnamon sticks and cloves. Add onions, in small bowl, combine cornstarch and 1/4-cup cider; stir into stew. Cook over high heat until mixture thickens, stirring constantly. Servings 5 (1 ½-cup).

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