- Dish type
- Main course
- Stew and casserole
This is a delicious and hearty pork stew. Serve with crusty bread rolls to mop up the juices.
203 people made this
- 2 tablespoons oil
- 675g boneless pork, cut into 1.25cm cubes
- 2 cloves garlic, finely chopped
- 1 medium onion, chopped
- 750ml chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon dried sage, rubbed
- 1 bay leaf
- 425g cubed butternut squash
- 2 apples, cored and cubed
- 2 large potatoes, peeled and cubed
- 250g carrots, peeled and diced
MethodPrep:40min ›Cook:1hr ›Ready in:1hr40min
- Heat the oil in a large frying pan over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion. Continue to cook until the onion has softened and the pork is firm and no longer pink, about 5 minutes.
- Place the pork and onions into a large saucepan. Pour in the chicken stock and season with salt, rosemary, sage and the bay leaf. Bring to the boil, then reduce heat to medium-low, cover and simmer for 20 minutes.
- Stir in the butternut squash, apples, potatoes and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.
Alternative cooking methods
Lightly brown the pork in the oil, then add to a slow cooker along with remaining ingredients. Cook on High for 1 hour, then reduce heat to Low and simmer 4 hours or until tender.
Reviews & ratingsAverage global rating:(216)
Reviews in English (166)
by Carrie Williams Jackson
Excellent! I made this tonight in my slow cooker with the pork chunks, red potatoes, onions, baby carrots, and apple (didn't have the squash). It turned out super tender and SO tasty.-08 Dec 2006
by Tanya C
Delicious! I doubled it for big family gathering, put it in 5 qt. pan. Didn't have room to double potatoes and apples, but still great. Everyone loved it and asked for the recipe! I added apple cider in addition to/instead of chicken broth and a few dashes soy sauce. I increased salt a bit, added garlic and onion powders in addition to the fresh garlic & onion. The sage and rosemary really complement this dish well! Make sure you use very fresh spices, as is the case with any recipe. I also used beef chuck roast since I didn't have pork handy and it was awesome. I look forward to trying it with pork. I also used fresh butternut squash, peeled with vegetable peeler and cubed, since that's all I had on hand. Yummers! Oh, and since I like the meat very tender, I simmered the meat with liquids/spices about an hour before adding veggies, then simmered another 1/2 hour. Adding the veggies long after the meat was an excellent idea and helped veggies retain their pretty color and shapes. I cut carrots on the bias for oval shapes instead of cubing, but either would be pretty.-08 Oct 2007
This stew was delicious! After sauteeing the onion and garlic w/ the pork, I threw in the carrots, potatoes and some mushrooms and sauteed it for a bit longer. Then I poured in one cup of the chicken broth and scraped up all the brown bits before putting it all in the cooker w/ the rest of the broth and spices. I skipped the butternut squash, only because I didn't have any. Would love to try it next time though. At the end I mixed 2 tbsps of flour and a bit of cold water and stirred that in at the end. It made a savory gravy! Mmm, I'm going back for more....-15 Jan 2007
Pork & Butternut Stew
Warm up this autumn (or winter!) with this simple and comforting pork and butternut stew. This is the kind of meal that you make when you want your entire house to fill with amazing aromas of slow cooked pork, spices, and sweet butternut squash. We had a fire going in the wood stove when we prepared this stew and our stomachs began to rumble as the kitchen air filled with amazing scents of chili, cinnamon and roasted veggies. This stew takes a long time to cook but the hands on time is really short so don’t let the lengthy cook time scare you off. As we gear up for the harsh season ahead I’m trying my best to make big batches of soups and stews to keep in the freezer so meal time can be easy when we’re in a pinch. I specifically love having leftovers at lunch because that is the hardest meal of the day for us to sit down and actually cook/enjoy. Thankfully, it’s soup season so lunches are made easy with leftovers from a tasty dinner. I was also happy to whip out a jar of canned tomatoes from this season to add to this meal and the results were lovely. This stew tastes best when enjoyed with a good beer and some crusty sourdough bread for dunking. Make sure to get your hands on good quality pork shoulder from a reputable farmer or grocer. It makes all the difference!
Cheers to comfort food everyone!
Pork & Butternut Squash Stew
Prep Time: 15 minutes Cook Time: 3 + hours Serves: 4
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/8 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 1 1/2 pounds pork shoulder (boneless)
- 1 medium sized butternut squash, peeled and cut into 1-inch cubes
- 1 large bunch of kale, tough stems removed and torn into bite sized pieces
- 1 14 ounce jar diced tomatoes (with juices)
- Preheat the oven to 300F.
- Mix the paprika, chili powder, garlic powder, onion powder, cumin, cinnamon, salt and pepper in a small bowl. Add the lime juice and stir. Place the pork in a large Dutch oven or deep roasting pan and coat all sides with the spice mixture. Add 1 cup of water and cover tightly with a lid or aluminum foil. Cook in the oven, turning every 45 minutes.
- After about 2 hours and 15 minutes, add the butternut squash cubes and 1/2 cup of water. Cook for 30 minutes longer. Add the kale and tomatoes. Place back in the oven for about 15 minutes longer. Remove the pork shoulder from the pot and place on a cutting board. Use a knife of fork to cut/shred it into large chunks. Stir the shredded pork back into the stew.
- Divide the stew between bowls and enjoy.
Use this recipe as a guide *Adjust measurements and ingredients as necessary *Recipe adapted from The Whole 30 Cookbook
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Combine pork, coriander, half of garlic, and 1 Tbsp. salt in a large bowl season with pepper and toss. Cover chill at least 4 hours.
Preheat oven to 350°. Toast pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden, about 5 minutes set aside.
Toast chiles on a clean baking sheet until slightly darkened, about 5 minutes. Let cool slightly, then remove stems, and seeds, if you prefer less heat. Place chiles, half of yellow onion, remaining garlic, and 1 cup hot water in a blender let sit 10 minutes to soften chiles. Blend until smooth set chile purée aside.
Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook pork, turning occasionally, until browned, 8–10 minutes transfer to a plate.
Pour off fat from pot. Cook chile purée in pot over medium-high heat, stirring occasionally, until reduced by half, 8–10 minutes. Add pork, oregano, remaining yellow onion, and 10 cups water to pot season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until pork is very tender, 3–3½ hours.
Add squash to stew and cook, uncovered, until pork is falling apart and squash is soft, 30–35 minutes season with salt and pepper.
Toss red onion and lime juice in a small bowl let sit, tossing occasionally, 30 minutes.
Serve stew with red onion, cilantro, and reserved pumpkin seeds.
DO AHEAD: Pork can be marinated 2 days ahead keep chilled. Stew can be made 3 days ahead let cool, then cover and chill.
How would you rate Pork and Squash Stew with Chiles?
Nice Fall Sunday dinner. I cut back the cooking time some, as the meat was falling apart after 2.5 hours.
This is a great recipe. It's pretty time consuming, but worth it in the end. The toppings are what makes this soup, DO NOT SKIP. I left the red onions in the lime juice for over an hour and it kind of was like a quick pickle. Perfect for a hot soup. I also served with lime wedges and cotija cheese. For the pepitas, I roasted them with some salt and honey to make them sweet. This was an impressive stew and tasted absolutely delicious.
Heat wok on high heat and add oil.
2. Put in ginger and infuse it in the oil, if it starts to brown ever so slightly that’s even better. Don’t burn it.
Add in garlic being careful not to burn it.
Add in onions and fry for 3 minutes. Keep stirring.
Now add in the ribs and fry. If the ribs brown a little on the sides that’s good. Fry for about 3 minutes.
Next, add in the squash, pumpkin and potato. Keep stirring. Add a little more oil if the pan is sticking. Fry for about 2-3 minutes.
Add in 300ml of water or at least to cover half way up the ingredients in the pan. It is important you DON’T fill the pan to the top. Stick lid on and boil for 20 minutes on low-medium heat. Check every now and then if you need to top up water, because it’s running out, do so.
Now take the lid off and turn heat to medium-high. It’s time to evaporate the water (the reason why you don’t fill the pan all the way).
When there’s a thin layer of water left at the bottom of the pan, lower the heat.
Add 1 tablespoon of soy sauce, 1/2 teaspoon of sesame oil, 1/4-1/2 teaspoon salt (to taste) and finally a sprinkle of white pepper.
Keep reducing sauce if it needs to, the sauce should become slightly thick. It’s now ready to serve! Goes wonderful with boiled rice.
Pork Stew with Fennel and Butternut Squash
Place pork in large bowl. Mix next 6 in small bowl sprinkle over pork, turning pork to coat evenly. Let stand 30 minutes.
Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add pancetta and sauté until beginning to brown, about 3 minutes. Using slotted spoon, transfer pancetta to medium bowl. Add half of pork to pot sauté until brown, about 8 minutes. Using slotted spoon, transfer pork to bowl with pancetta. Repeat with remaining pork. Add onions and garlic to pot sauté until soft, about 5 minutes. Add tomatoes with juices, broth, wine, and pork mixture. Bring to boil, scraping up browned bits.
Cover pot place in oven. Cook stew 1 hour. Add fennel bulbs, chopped fronds, and squash cubes to stew. Cover and cook in oven until pork and vegetables are tender, about 30 minutes. Using slotted spoon, transfer meat and vegetables to large bowl cover. Boil sauce over medium-high heat until thickened enough to coat spoon, about 25 minutes. Return meat and vegetables to sauce season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool 30 minutes. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.
*Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty foods stores and supermarkets.
Pork & Butternut Squash Stew – Recipe!
Winter squash season is already here, and there are so many options to choose from like Acorn, Hubbard, Delicata and of course, Butternut. Butternut Squash is probably the squash most people are familiar with and you can buy it already diced up for you in most grocery stores, which is a real time saver for during the week. However, what makes these squash so enticing, is the natural sweetness they release into any recipe, turning soups and stews into a delightful meal.
Pork Loin is a very lean cut of meat and dices up nicely to toss into stews. The meat becomes tender over time with a slight chew, which is a preferable contrast when floating around in the same dish with some saucy softened winter squash and beans.
This recipe is a quick weeknight meal because you can make the entire stew in less than a half an hour. It has everything you need protein, vegetables and good carbs – truly a one-bowl wonder.
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Calories per serving: 271
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Spicy Pork & Butternut Squash Stew
Preheat the broiler. On a large, rimmed baking sheet, combine the first 5 ingredients in a single layer season with salt and pepper. Broil, turning once, until the vegetables are tender and charred in spots, about 15 minutes. Peel the garlic cloves, then transfer the garlic and the charred vegetables with any juices to a blender or a food processor. Add 1 cup cilantro pulse until the salsa verde is coarsely pureed.
In a large, heavy pot, heat the oil over medium-high. Season the pork. Working in batches, cook the pork, turning occasionally, until browned, 5 to 6 minutes per batch. Using a slotted spoon, transfer to a plate.
Return the pork to the pot. Add the oregano and cumin and stir 1 minute. Add the salsa verde bring to a boil. Reduce the heat to low, then cover and simmer, stirring occasionally, until the pork is almost tender, 1 to 11/2 hours. Add the squash and hominy cover and simmer until the squash is tender, 20 to 30 minutes. Season. Let cool slightly, then refrigerate uncovered until cold, 2 to 3 hours. Transfer to a freezer-safe container freeze up to 2 months.
Transfer the stew to a pot. Cover and rewarm, stirring occasionally, over medium-low, until the stew is heated through, about 15 minutes. Divide among bowls and top with cilantro leaves.
Pork, leek, and butternut squash stew
2 packs of lean diced pork (Remember, this did two meals for five of us!)
1 pack of frozen butternut squash/one whole one cut into chunks
2 carrots, peeled and chopped
1 pack of frozen dumplings (or you could be a bit clever and make your own!)
On a plate, combine the flour with a few pinches of chilli flakes. Roll the diced pork in the flour and chilli mix, making sure it has a good coating.
In a pan with hot olive oil, fry off the pork in batches until just browned and then transfer to the slow cooker pot.
Add the chopped onions and garlic to the pan and fry off before adding them to the pork
Add the butternut squash, carrots and leeks and cover in the chicken stock
Put the lid on the slow cooker and switch on low for around 6 hours.
An hour or so before serving, depending on how firm you want your dumplings, add them in at the top. They will absorb some liquid, but if you want to thicken the gravy up a little more, add a touch of flour. Pop the lid on and leave until you’re ready to eat.
Sprinkle with some finely chopped coriander and serve with mashed potato or crusty bread.