INGREDIENTS
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1 (3-lb) boneless pork shoulder, cut into 1-inch cubes
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3 Tbsp canola oil
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3 Granny Smith apples (2 chopped, 1 sliced very thin)
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1 large onion, chopped
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1 tsp curry powder
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1 tsp coriander
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1 tsp cumin
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1⁄2 tsp cayenne
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2 (14-oz) cans reduced sodium chicken broth
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1⁄2 tsp salt
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1⁄4 tsp black pepper
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1 1⁄2 cups baby carrots
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1⁄2 (20-oz) package frozen butternut squash cubes, thawed
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Sour cream for garnish (optional)