Recipe: Cider-Braised Spicy Pork Stew

This season, turn to nature for inspiration in the kitchen. Choose recipes that incorporate ingredients that are in season, like this Cider-Braised Spicy Pork Stew which uses freshly-picked apples and farmstand butternut squash.

Sure to fill the kitchen with the sweet aroma of spiced apples as it simmers, this savory stew combines tender braised pork and fresh vegetables with the natural spice of apple cider and barrel-aged Tabasco brand pepper sauce.

Cider-Braised Spicy Pork Stew
Makes 6 servings

• 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 original Tabasco brand pepper sauce
• 3 cups butternut squash chunks
• 2 cups Brussels sprouts, each cut in half
• 1 large apple, peeled, cored and coarsely chopped

Combine flour and salt in a bowl; add pork pieces. Toss to coat well.

Heat oil in 12-inch skillet over medium-high heat. Cook pork pieces in batches until well 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 2 hours or cook on LOW 4 hours. Stir in squash, Brussels sprouts and apple. Cover and cook 2 hours longer, stirring occasionally.

Serve with crusty bread.



Source: Tabasco

For more seasonal recipe ideas, visit www.Tabasco.com

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