Lunch: Slow-Cooker Harvest Pork Stew

Sweet apples, apricots and plums work well with this stew's robust flavors. Simply bake up some Pillsbury® artisan dinner rolls to complete this meal.

This recipe includes superfoods such as:

Apples

Health benefits of Slow-Cooker Harvest Pork Stew

Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

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)

Instructions

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.
Cover; cook on Low heat setting 7 to 9 hours.
Core apples; cut each into large chunks. Stir apples into stew. Cover; cook on Low heat setting 1 hour longer. Stir well before serving.

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