Halloween Stew with Pork and Butternut Squash
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Ingredients2 h 45 m servings 384 cals
Original recipe yields 10 servings
- Heat 2 tablespoons olive oil in a large pot over medium heat. Heat another 2 tablespoons oil in a skillet over medium heat.
- Toss the pork loin with the flour in a bowl to coat the pork evenly.
- Cook and stir the pork in the hot oil in the large pot until browned on all sides, 5 to 7 minutes. Meanwhile, cook and stir the onions in the hot oil in the skillet until soft and brown, about 10 minutes.
- Pour the chicken stock into the large pot with the pork loin; add the browned onions, butternut squash, garlic cloves, minced garlic, baby carrots, celery, black olives, and crimini mushrooms. Bring the chicken stock mixture to a boil and reduce heat to medium low. Stir the Cabernet Sauvignon wine, sage, oregano, thyme, rosemary, and basil into the mixture. Place a cover on the pot and allow the mixture to simmer until fragrant and the pork loin is very tender, 2 to 3 hours.
Per Serving: 384 calories; 20 g fat; 31.9 g carbohydrates; 20.6 g protein; 46 mg cholesterol; 1502 mg sodium. Full nutrition