Total cost: $9.86

　　

Ingredients

Makes 4 servings

　　2 pounds boneless pork shoulder, cut in 1 1/2-inch bits

　　Salt and pepper

　　6 tablespoons olive oil

　　2 medium onions, diced

　　4 medium carrots, diced

　　2 medium apples, peeled and cut into 1/2-inch pieces

　　2 tablespoons finely minced garlic

　　1 bay leaf

　　1 cup diced canned or fresh tomatoes

　　2 cups chicken broth (bouillon)

　　1 bottle (12 ounces) beer

　　2 tablespoons brown sugar

　　Cooked buttered egg noodles

　　

Step 1

1. Season the pork with salt and pepper. Heat 4 tablespoons oil in a heavy casserole over medium-high heat. Brown the pork well in batches. Remove to a bowl.

　　

Step 2

2. Wipe casserole clean and heat the remaining oil over low heat. Add onions, carrots, and apples. Stir until softened, 10 minutes, adding the garlic in the last 3 minutes. Stir in remaining ingredients except noodles. Return pork and any juices to the casserole.

　　

Step 3

3. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 1/2 hours. Discard bay leaf; adjust seasonings. Serve over egg noodles in shallow bowls.

　　

Nutrition Per Serving

Per serving: 580 calories

　　34 g carbohydrates

　　43 g protein

　　155 mg cholesterol

　　and 27 g fat

　　#### Nutritional analysis provided by Other