Pork-Butternut Squash Stew
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- 1 lb
- boneless pork loin
- 6 c
- diced butternut squash
- 1 c
- chopped cabbage
- 1 bottle
- 1 c
- chicken broth (more if needed)
- season salt to taste
1Chop pork loin into bite size pieces. Season with season salt (I prefer Adobo Con Pimiento).
2Brown pork pieces in oil of choice. (I use olive oil)
3Add beer and scrape bits from the bottom of the pan.
4Add all other ingredients, bring to a boil.
5Lower heat to simmer and simmer for one hour or until vegetables are soft.