On Wednesday the North Carolina Pork Council held The Tarheel Pork Challenge, a cooking contest which pork had to be used as the main ingredient. Wanting to use the leftovers from the apple competition and knowing apple sauce is sometimes served with pork, I decided to try to pair the two in a creamy soup. Below is what came out to be the a third place winner giving me my second ribbon at the fair (having to catch a ship for my day job forced an end to any further attempts). If you try it out, let me know what you think.
2 ¼ pounds boneless pork butt (chopped into 1 inch cubes)
3 Granny Smith apples (diced into ½ inch cubes), Reserve 1 apple for garnish
2 Bell Peppers (1 Red, 1 Green), chopped
½ white onion, chopped
½ teaspoon fresh Rosemary
5 garlic cloves, roughly chopped
¼ teaspoon garlic salt
½ teaspoon sugar
¼ teaspoon salt
1 teaspoon seasoned salt
6 sprigs thyme
32 ounces of chicken broth
½ cup heavy cream
1 teaspoon curry powder
1 teaspoon nutmeg
2 Tablespoons all-purpose flour
3 Tablespoons butter
Preheat oven to 375 degrees. Add first 10 ingredients to a Dutch oven or oven safe pot. Place thyme sprigs on top of ingredients and place Dutch oven with top on into your preheated oven.
Cook for 1 hour and 15 minutes, then remove top and cook for an additional 30 minutes.
Remove the pot from the oven and add the chicken stock, heavy cream, flour and butter. Simmer on the stove on medium heat for 15 minutes. Add 1 Granny Smith apple diced to garnish the soup.