1. In a large pot, sauté pork in oil in several batches until browned.
2. Return all cooked meat to pot. Add chopped apple, onion, curry powder, coriander, cumin, and cayenne. Cook on medium, stirring, for 2 minutes. Add broth, salt, and pepper. Bring to a boil, reduce heat, and simmer, covered, for 1⁄2 hour.
3. Add carrots, reduce heat to low, and simmer for 20 minutes more. Add sliced apple and squash and cook for 10 minutes, stirring occasionally. When pork and vegetables are tender, remove pot from heat. Garnish each portion with sour cream, if desired.
Serve: 6. Per Serving: 460 calories, 22g carbs, 37g protein, 25g fat, 130mg cholesterol, 590mg sodium, 3g fiber