Recipes to Chase Away the Chill
2 tablespoons all-purpose flour
1 teaspoon salt
2 pounds boneless pork shoulder or pork butt, cut into 1-inch pieces
2 tablespoons vegetable oil
1 large onion, coarsely chopped
1 cup apple cider
1 cup chicken broth
1 tablespoon dried or fresh chopped parsley
2 1/2 teaspoons Tabasco sauce
3 cups butternut squash chunks
2 cups halved Brussels sprouts
1 large apple, peeled, cored and coarsely chopped
Combine flour and salt in bowl. Add pork pieces and toss to coat well.
Heat oil in 12-inch skillet over medium-high heat. Cook pork pieces in batches until evenly browned on all sides. Repeat with remaining pork. Remove pork to slow cooker.
Add onion, apple cider, chicken broth, parsley and Tabasco sauce. Cover and cook on High for 2 hours or on Low for 4 hours. Stir in squash, Brussels sprouts and apple. Cover and cook 2 hours longer, stirring occasionally. Serve with crusty bread. Yields 6 servings.
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