Yield: 4 servings
Approximate Nutrient Content per serving:
225% Vitamin A, 44% Vitamin C, 10% Calcium, 19% Iron.
Please Note: Nutritional values listed may vary from final results depending on actual
measurements, products and brands used to prepare the recipe.
In a 4-quart Dutch oven, heat oil. Brown pork; stir in garlic, celery and curry powder. Cook one minute longer. Stir in broth. Bring to boiling; reduce heat. Cover and simmer about 45 minutes or until meat is tender. Stir in squash and apple. Return to boiling; reduce heat; cover and simmer for 10 minutes or until squash is tender.
Please note that some ingredients and brands may not be available in every store.
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