Reviewed: Apr. 8, 2012

Parents 5 stars while Kids 2 stars... we rounded up. :)

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Reviewer:

SNEJDL

Cooking Level: Intermediate

Living In: Carrollton, Texas, USA

Reviewed: Feb. 20, 2012

Not bad, but not quite what I was hoping for.

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Reviewer:

molly

Reviewed: Feb. 19, 2012

very good. i made it mostly as written; used fresh squash and fuji apples, 'cause that's what i had on hand. the 40 minute cooking time is way too short - a minimum of two hours would be more accurate. otherwise, it was good enough that my daughter who doesn't eat pork, and her boyfriend, who doesn't eat fruit and meat together, both polished off their bowlfuls. this made 8 servings, which comes out to 7 pts on ww, for anyone who is interested.

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Reviewer:

3MCMRMOM

Cooking Level: Expert

Reviewed: Feb. 16, 2012

Great soup. I dredged the pork in some flour before browning. For us, one apple (fuji) was enough sweetness, though I did include a japanese yam instead of potatoes, carrots, and fresh butternut squash. All those could have contributed to sweetness. I did add kale near the end which I love for the addition of color, nutrition & texture. I left it in the slow cooker on high accidentally for 4-5 hours and it still came out fine. (phew!) I might up the amount of stock next time to have a little more soup to stuff ratio. Ate with quinoa on the side.

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Reviewer:

altonfanatic

Reviewed: Feb. 10, 2012

Very good. Thanks for the recipe!

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Reviewer:

jami1026

Reviewed: Jan. 8, 2012

GREAT soup! I substituted fresh butternut squash and swapped the pork for chicken and it turned out phenomenal!

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Reviewer:

harewoo

Reviewed: Jan. 2, 2012

I was looking for a simple pork stew recipe with lots of vegetables and was very happy to find this one. It was very tasty and the apples really did complement it well. I left out the squash and sage as I didn't have any, and used golden delicious apples instead of MacIntosh (again, because they were what I had on hand). I also used cornstarch and water, as others mentioned, to thicken it up a bit. My husband and I both loved it, although I thought it could have maybe used a wee bit more seasoning. I think I will definitely try it with the squash next time, and possibly some other vegetables and spices (maybe some fresh parsley and thyme and some sea salt and fresh ground black pepper). It is a keeper though.

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Reviewer:

Rose

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

Reviewed: Nov. 25, 2011

I followed the recipe didn't use potatoes or carrots but had to add cornstarch to thicken as it was more like a soup when done. It was very yummy and the leftovers the next day were SUPERB!! Stew always tastes better the second day! - in my opinion.

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Reviewer:

Mya B

Reviewed: Nov. 18, 2011

Delicious! I added about a 1/2-1 cup extra water after the first 20 mins (just before adding the carrots and potatoes). I really love this.

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Reviewer:

thelittlecook

Reviewed: Nov. 16, 2011

This was a hit at our house. My husband follows a paleo lifestyle and we strive to feed our children that way too. This got "5 stars" from him and we'll definately be making it again. I like some of the others suggestions of using parsnip and mushroom, too. The recipe is great on it's own, but I think I'll include them next time.

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