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Spicy Pork and Butternut Squash Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Cutting board
  • Sharp knife

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 4 cups butternut squash, peeled and cut into 1-inch cubes
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 can (14 ounces) diced tomatoes
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the pork cubes and cook until browned on all sides, about 6 to 8 minutes. Remove the pork and set it aside.
  • Add the diced onion to the same pot and cook until it softens, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
  • Return the pork to the pot. Add the chili powder, cumin, cayenne pepper, salt, and black pepper. Stir to coat the meat and vegetables.
  • Pour in the diced tomatoes and chicken broth. Add the butternut squash cubes. Bring the mixture to a boil, then reduce the heat to low.
  • Cover the pot and simmer for 45 minutes, stirring occasionally, until the pork is tender and the squash is soft.

Notes

Portion the cooled stew into freezer-safe containers with a bit of extra broth to keep the squash from drying out during reheating. If the stew thickens too much after freezing, add a splash of water or broth when warming it on the stove. For a milder version, reduce the cayenne to 1/4 teaspoon before cooking.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Cutting board, Sharp knife