Braised Pork and White Bean Stew with Butternut Squash


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"This is a wonderful Fall stew. It’s hardy, healthy and super easy to make."

Serves 8 | Prep Time 10 minutes | Cook Time 3 hours

Why I Love This Recipe

Winter seasonal dish

Submitted by: Chef Mike


Ingredients You'll Need

2lbs. Pork Shoulder (small cubes)
6 oz. Spanish Chorizo (sliced)
1 cup Dry White Northern Beans (Small White Beans)
1 White Onion (diced)
1 ½ Cup Carrots (diced)
2 Cups Butternut Squash (cubed)
2 Cups Diced Tomato
1 each Jalapeno Pepper (fine chopped)
5 cloves Whole Garlic (fine chopped)
5 Cups (or so) Chicken Stock (homemade or store-bought broth)
2T. Smoked Paprika
2 bunch Cilantro (chopped)


Directions

In a bowl, toss the pork with the smoked paprika and let sit for a few minutes.


Using a heavy bottom pot or Dutch-oven, heat and sear the pork until slightly colored. Remove from the pot and sit aside.


Add the onions, pepper and chorizo. Sauté for a few minutes to brown.


Add the pork back to the pot and the dried beans. Cover with broth and bring to a boil.


Add Squash and Carrots. Reduce and cover.


Simmer until meat is tender and beans are cooked through.


Add the cilantro before serving. Season with salt and pepper to taste.


Questions, Comments & Reviews



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