Recipe

Pensylvania Dutch Pork Stew Recipe

	Morninlite / All my dishes 5 months, 4 weeks ago I have a list of recipes that go under the heading "For when I'm old and alone" This is in it. I LOVE it, my family does not. Got it from the LA Times 12/15/1989. Prep:15m Cook:45m Servings:12	Morninlite
	rich filling

Does this look good? Yeah! / Nope

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chefelaine

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Ingredients

4 Pounds Pork Shoulder, Cubed

6 Tablespoons Flour

1 Teaspoon Nutmeg

Salt, to taste

Pepper, to taste

2 Tablespoons Oil

3 Cups Stock or Water

8 Ounces Dried Plums

6 Ounces Dried Pears

2/3 Cup Raisins (or currants)

1 Lemon, juiced

1/4 Cup Butter, cut into pieces

~@~

(I've also used 1 3/4 cup mixed dried fruit which adds apples and apricots)

Directions

Place dried fruits in a bowl of boiling water for 1 hour.

Meanwhile: toss pork cubes in flour/nutmeg, salt and pepper mixture until well coated.

Heat oil in dutch oven. Fry pork, a few cubes at a time until well browned. Add 3 cups stock or water, bake until fruit is done soaking. Drain fruit and add to Pork with additional water if needed.

Cover and continue bakig 30-45 minutes more, or until pork and fruit are tender.

Add lemon juice to sauce. Taste to adjust seasonings.

Stew can be refridgerated 3 days or frozen.

To finish, reheat stew on stove top. Remove from heat and add butter, shaking pan so butter melts and mixes into sauce.

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