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pork-butternut squash stew

(1 rating)
Recipe by
Anne Chance
Poughkeepsie, NY

This came from a Cooking Light recipe in the 90s. I've augmented it a little to get additional veggies in it and use a leaner cut of meat (they used pork butt I think).

(1 rating)
yield 6 serving(s)
prep time 25 Min
cook time 1 Hr

Ingredients For pork-butternut squash stew

  • 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

How To Make pork-butternut squash stew

  • 1
    Chop pork loin into bite size pieces. Season with season salt (I prefer Adobo Con Pimiento).
  • 2
    Brown pork pieces in oil of choice. (I use olive oil)
  • 3
    Add beer and scrape bits from the bottom of the pan.
  • 4
    Add all other ingredients, bring to a boil.
  • 5
    Lower heat to simmer and simmer for one hour or until vegetables are soft.

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