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      Harvest Pork and Butternut Squash Stew
      2 tbs vegetable oil
      2 lb boneless pork shoulder (Boston butt), trimmed of fat and cut into 1 1/2-inch chunks
      2 onions, diced into 1-inch pieces
      2 cloves garlic, minced
      1 tbs curry powder
      1 tsp ground cumin
      2 cups chicken broth
      3 tbs tomato paste
      2 tsp salt
      1/2 tsp ground black pepper
      1 butternut squash, peeled, seeded, and cut into 1-inch chunks
      3 potatoes, scrubbed and diced
      1 cup frozen green peas
      In a 4- to 5-quart Dutch oven or large pot, heat the oil over medium-high heat.

      Cook half the pork until brown on all sides. Remove with a slotted spoon to a plate. Repeat with the remaining pork.
      Reduce the heat to medium-low.

      Add the onions, garlic, curry powder, and cumin to the drippings. Cook, stirring often, for 1 minute, until the onions are coated with the spices.
      Add the broth, tomato paste, salt, and pepper.
      Stir to scrape up the browned bits on the bottom of the pan. Bring the mixture to a boil over high heat.
      Return the meat to the pan and reduce the heat to low.

      Cover and simmer for about 1 hour, stirring occasionally.
      Stir in the butternut squash and the potatoes. Cover and simmer for 30 to 40 minutes, stirring occasionally. Add the peas and simmer 5 minutes longer, or until the meat and vegetables are very tender and the sauce is slightly thickened.

      Serve hot for 6-8
      1heartjar smilie

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