2 lb pork roast, cut into 1/2 inch cubes
1/4 C rice flour
3 t oregano
2 t basil
2 T rice oil
1/2 onion, julienned
5 cloves of garlic, peeled and crushed
2 T salt, adjust to taste
2 medium winter squash (I like acorn), peeled and cut into 1/2 inch cubes
1/4 C dried cranberries
1/4 C dried apricot, chopped
1/4 C apple juice or cider
1/2 head cabbage, chopped (optional)
water to cover pork by 2 inches, add more water and adjust spices for more broth
- Place rice flour, basil, oregano and 2 t salt into an gallon Ziploc bag. Add cubed pork and toss to coat.
- In large stew pot, heat oil. Place seasoned pork in pot and cook until lightly browned. Add onion and cook to transluscent.
- Add garlic and apple juice to pot then stir to deglaze. Add remaining ingredients.
- Cover and cook on low until meat and squash are cooked, approzimately 30 minutes.
- Serve over rice.
NOTE: Dried apricots are typically processed on equipment shared with a variety of allergens ranging from nuts to wheat. Although some companies have commented particularly on this topic and their cleaning practices, there are so many potentials for cross-contamination that I actually just use a couple of scops of apricot jam made with apricots, pectin, sugar and water. This gives the soup a little bit sweeter taste but once you get over the unexpected taste of the first spoonful, you'll go back for more and never know what my secret ingredient is!