Stewed Pork And Squash Recipe

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Stewed Pork and Squash

Lynette !


This recipe uses very economical ingredients to create a delicious meal. Serve with corn muffins on the side.

☆☆☆☆☆ 0 votes
20 Min
2 Hr 30 Min
Stove Top


1 Tbsp
canola oil
3/4 c
onion, chopped
1 clove
garlic, minced
1 lb
pork shoulder, cut into 1/2 inch pieces
1 tsp
ground cumin
1 1/2 Tbsp
chili powder
1/2 tsp
1/4 tsp
ground red pepper
1 1/2 c
chicken broth, low sodium
15 oz
stewed tomatoes, undrained
4 c
butternut squash, peeled and cubed (about 1 1/2 lbs)


1Heat the oil in a very large saucepan or Dutch oven over medium-high heat. add the onion and garlic; saute 2 minutes, stirring frequently.
2Add the pork; cook for 5 minutes, browning on all sides. Stir in the chili powder, cumin, salt, and red pepper; cook for 30 seconds, stirring constantly.
3Stir in the broth and tomatoes; bring to a simmer. Cover, reduce heat, and simmer 1 1/2 hours or until the pork is almost tender, stirring occasionally.
4Stir in the butternut squash; simmer for 30 minutes or until the squash and pork are tender.

About this Recipe

Course/Dish: Other Soups, Pork
Main Ingredient: Pork
Regional Style: Southern
Other Tag: Heirloom