PORK AND BUTTERNUT SQUASH STEW

PORK AND BUTTERNUT SQUASH STEW image

Yield 4 people

Number Of Ingredients 14

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3 tablespoons olive oil
1.5 lbs pork butt or shoulder, trimmed, cut into pieces
Salt and pepper to taste
2 cups chicken stock reduced to 1 cup
2 large red onions, coarsely chopped
3 cloves of garlic, minced
1.5 teaspoons ground cumin
1/4 teaspoon hot red pepper flakes
1 bay leaf
3/4 cup of dry white wine
1 28-oz can crushed tomatoes
1 butternut squash, peeled and cut into 1 inch chunks
1/4 cup chopped cilantro
1 tablespoon cider vinegar

Steps:

Preheat oven to 325. Season pork. In large, non-reactive casserole, heat 1 tablespoon olive oil and brown 1/2 of pork on all sides. Remove to plate. Add 1 more tablespoon olive oil. Brown remaining pork, remove to plate. Add remaining tablespoon olive oil to casserole. Add onions and saute until softened, 10 minutes. Add garlic, cumin, crushed red pepper and bay leaf and cook over medium heat one minute. Add wine and boil until reduced by half. Stir in tomatoes, reduced chicken stock, and the pork. Bring to simmer, cover with and inverted lid of foil, put lid on pan and transfer to oven. Bake for one hour. Remove from oven, place on top of stove and add the butternut squash. Cook over medium heat 15-20 minutes or until squash is tender. Just before serving, remove bay leaf. Season with salt, pepper and cider vinegar. Garnish with cilantro.