Pork and Squash Stew
 
 
Makes 8 servings
Ingredients
  • 3 pounds boneless pork shoulder, cut into 1" pieces
  • sea salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 medium yellow onions, diced
  • 4 garlic cloves, minced
  • 1½ teaspoons minced fresh ginger
  • 1 tablespoon double-concentrated tomato paste
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon dried chili flakes
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 3 cups chicken broth
  • 1 14.5 oz. can diced tomatoes
  • 4½ tablespoons applesauce
  • 2 tablespoons + 1 teaspoon apple cider vinegar
  • 1 tablespoon chopped fresh sage
  • 1 small butternut squash, peeled, seeded and cut into 1" cubes
  • 1 small kabocha squash, halved, seeded and cut into 1" pieces
  • crusty bread (for serving, optional)
Instructions
  1. Preheat oven to 325 degrees.
  2. Season pork with salt and pepper and toss to coat.
  3. Warm olive oil in a large pot over medium-high heat. Working in batches, arrange pork in the pot in a single layer and cook, turning occasionally, until browned all over. Remove from pot and set aside.
  4. Remove all but 2 tablespoons of fat from pot. Add onion and cook over medium heat, stirring occasionally, until tender, about 6 minutes.
  5. Add next eight ingredients (garlic through cloves) and cook, stirring constantly, until tomato paste begins to darken, about 3 minutes.
  6. Return pork and any accumulated juices to pot. Add chicken broth, tomatoes with juice, applesauce, apple cider vinegar and sage and bring to a boil. Season with salt and pepper to taste. Cover and bake for 1 hour.
  7. Remove from the oven and add butternut and kabocha squash; stir to combine. Cover and bake for 1 hour or until meat is fork tender. Skim off any fat that has risen to the top and serve with crusty bread.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pork-and-squash-stew/