PORK AND SQUASH STEW RECIPE | ALLRECIPES
Hearty, savory winter stew.
Provided by Jeff
Categories Soups, Stews and Chili Recipes Stews Pork
Total Time 1 hours 25 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 10 servings
Number Of Ingredients 16
Steps:
- Heat vegetable oil in a large stock pot over medium heat. Brown the pork cubes in the hot oil, about 10 minutes. Cook and stir onion and garlic with pork until onion is pork is no longer pink in middle, about 5 minutes.
- Bring 2 cups chicken broth and 2 cups beef broth to a boil in a separate saucepan. Stir rosemary, sage, bay leaves, and thyme into broth mixture; continue cooking at a boil until broth is reduced by half, about 10 minutes. Pour reduced broth into pork mixture along with remaining 2 cups chicken and beef broth. Bring to a boil.
- Stir butternut squash, potatoes, carrots, and celery into soup. Reduce heat to low and simmer until squash is tender, 10 to 15 minutes.
- Stir apples into soup and simmer until tender, about 10 minutes; season with salt and black pepper. Remove pot from heat and let soup cool for 10 minutes before serving.
Nutrition Facts : Calories 303.7 calories, CarbohydrateContent 43 g, CholesterolContent 37.6 mg, FatContent 8.8 g, FiberContent 6.7 g, ProteinContent 15.7 g, SaturatedFatContent 2.5 g, SodiumContent 764.7 mg, SugarContent 8.8 g
HALLOWEEN STEW WITH PORK AND BUTTERNUT SQUASH RECIPE ...
I threw this stew together once during October and it was just the thing I needed to warm me up and get me ready for Halloween. Serve with your favorite bread!
Provided by Jennifer Reeve
Categories Soups, Stews and Chili Recipes Stews Pork
Total Time 2 hours 45 minutes
Prep Time 25 minutes
Cook Time 2 hours 20 minutes
Yield 10 servings
Number Of Ingredients 18
Steps:
- Heat 2 tablespoons olive oil in a large pot over medium heat. Heat another 2 tablespoons oil in a skillet over medium heat.
- Toss the pork loin with the flour in a bowl to coat the pork evenly.
- Cook and stir the pork in the hot oil in the large pot until browned on all sides, 5 to 7 minutes. Meanwhile, cook and stir the onions in the hot oil in the skillet until soft and brown, about 10 minutes.
- Pour the chicken stock into the large pot with the pork loin; add the browned onions, butternut squash, garlic cloves, minced garlic, baby carrots, celery, black olives, and crimini mushrooms. Bring the chicken stock mixture to a boil and reduce heat to medium low. Stir the Cabernet Sauvignon wine, sage, oregano, thyme, rosemary, and basil into the mixture. Place a cover on the pot and allow the mixture to simmer until fragrant and the pork loin is very tender, 2 to 3 hours.
Nutrition Facts : Calories 384.4 calories, CarbohydrateContent 31.9 g, CholesterolContent 46 mg, FatContent 20 g, FiberContent 7.2 g, ProteinContent 20.6 g, SaturatedFatContent 3.8 g, SodiumContent 1501.6 mg, SugarContent 6.3 g
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