Pork and Squash Stew

Name: Pork and Squash Stew
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 10
Cuisine: Global
Ingredients: 2 bay leaves; 946 milliliters beef broth, divided; 1 large butternut squash, peeled and cubed; 3 carrots, peeled and sliced; 3 stalks celery, chopped; 946 milliliters chicken broth, divided; 0 teaspoons dried rosemary; 0 teaspoons dried sage; 0 teaspoons dried thyme; 3 cloves garlic, sliced; 2 green apples - peeled, cored, and diced; 10 servings salt and ground black pepper to taste; 1 large onion, chopped; 907 grams pork shoulder, cut into 1-inch cubes; 3 larges potatoes, peeled and cubed; 2 Tbsps vegetable oil

Pork and Squash Stew might be just the main course you are searching for. One portion of this dish contains about 15g of protein, 7g of fat, and It will be a hit at your Autumn event. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

Heat vegetable oil in a large stock pot over medium heat. Brown the pork cubes in the hot oil, about 10 minutes. Cook and stir onion and garlic with pork until onion is pork is no longer pink in middle, about 5 minutes.

Ingredients you will need

Cooking Oil

Garlic

Onion

Stock

Pork

Equipment you will use

Pot

Bring 2 cups chicken broth and 2 cups beef broth to a boil in a separate saucepan. Stir rosemary, sage, bay leaves, and thyme into broth mixture; continue cooking at a boil until broth is reduced by half, about 10 minutes.

Ingredients you will need

Broth

Bay Leaves