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
Preheat oven to 325 degrees.
Season pork with salt and pepper and toss to coat.
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.
Remove all but 2 tablespoons of fat from pot. Add onion and cook over medium heat, stirring occasionally, until tender, about 6 minutes.
Add next eight ingredients (garlic through cloves) and cook, stirring constantly, until tomato paste begins to darken, about 3 minutes.
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.
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/