MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: PORK & APPLE STEW
 Categories: stews
      Yield: 8 servings

      2 Tb oil
      2 lb boneless pork shoulder,
           -trimmed of fat and cut
           -in 1 inch chunks
      2    onions, sliced
      4    tart apples
      2 ts dried sage
    1/2 ts salt
           Freshly ground black pepper
      6 c  unsalted brown stock (beef
           -broth)

           *To complete each 4 serving
           -batch of stew:
      1 Tb oil
      1    tart apple, cored and thinly
           -sliced
      1    ripe tomato, chopped

Heat 2 tablespoons of oil on a heavy-bottomed pot over
medium-high heat. Add the pork and onion; saute them until
the pork is lightly browned and the onion is translucent,
5 to 10 minutes.

Cut the four apples into large chunks. Add the apple
chunks, sage, salt, a generous grinding of pepper and the
stock. Reduce heat to maintain a simmer. COver the pot
and cook the stew until the pork is tender, about 1 hour.

Remove the pork from the pot and set it aside. Carefully
skim as much of the fat from the surface of the liquid as
you can. Puree the apple chunks and onion with their cooking
liquid in several batches in a food mill. Return the puree
and the pork to the pot; heat the stew over medium high
heat. At this point the mixture can be frozen in containers.
Makes 8 servings.

To serve 4 servings of stew: Start, reheating stew.
Meanwhile, heat 1 tablespoon of oil in heavy skillet over
medium-high heat. Add the apple slices and saute until
lightly browned. STir the apples and teh tomato into the
hot stew and serve at once.

From: KOUNTRY COOK #1 @1912232
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