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How to Make Pork and Squash Stew - A Step-by-Step Guide

When it comes to comfort food, few dishes can compete with a hearty stew. And if you're looking for a delicious, satisfying stew that's sure to warm you up on a chilly evening, look no further than this Pork and Squash Stew recipe. This stew is packed with flavor and loaded with wholesome ingredients, making it the perfect meal to enjoy on a cold winter night.

What sets this stew apart is the combination of tender pork, sweet squash, aromatic herbs, and hearty vegetables. The pork bec...

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Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds pork shoulder, cut into 1-inch cubes
  • 1 large onion, chopped
  • 3 cloves garlic, sliced
  • 4 cups chicken broth, divided
  • 4 cups beef broth, divided
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried sage
  • 2 bay leaves
  • ¼ teaspoon dried thyme
  • 1 large butternut squash, peeled and cubed
  • 3 large potatoes, peeled and cubed
  • 3 carrots, peeled and sliced
  • 3 stalks celery, chopped
  • 2 green apples - peeled, cored, and diced
  • salt and ground black pepper to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 25 mins
  • Servings: 10
  • Yield: 10 servings

  • 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

    304 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 38mg
    • Sodium: 765mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 7g
    • Total Sugars: 9g
    • Protein: 16g
    • Vitamin C: 55mg
    • Calcium: 111mg
    • Iron: 3mg
    • Potassium: 1281mg

    Categories

    Main recipes
    Pork recipes
    Squash recipes
    Stew recipes