Pork and Squash Stew

Name: Pork and Squash Stew
Prep time: 30 min
Cook time: 45 min
Total time: 85 min
Ingredients: 2 tablespoons vegetable oil; 2 pounds pork shoulder, cut into 1-inch cubes; 1 large onion, chopped; 3 cloves garlic, sliced; 4 cups chicken broth, divided; 4 cups beef broth, divided; 0.25 teaspoon dried rosemary; 0.25 teaspoon dried sage; 2 bay leaves; 0.25 teaspoon dried thyme; 1 large butternut squash, peeled and cubed; 3 large potatoes, peeled and cubed; 3 carrots, peeled and sliced; 3 stalks celery, chopped; 2 green apples - peeled, cored, and diced; salt and ground black pepper to taste

4.4

(17)

15 Reviews

2 Photos

Hearty, savory winter stew.

Recipe by Jeff

Updated on September 12, 2022

2

Prep Time:

30 mins

Cook Time:

45 mins

Additional Time:

10 mins

Total Time:

1 hrs 25 mins

Servings:

10

Yield:

10 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons vegetable oil
2 pounds pork shoulder, cut into 1-inch cubes
1 large onion, chopped
3 cloves garlic, sliced
4 cups chicken broth, divided
4 cups beef broth, divided
¼ teaspoon dried rosemary
¼ teaspoon dried sage
2 bay leaves
¼ teaspoon dried thyme
1 large butternut squash, peeled and cubed
3 large potatoes, peeled and cubed
3 carrots, peeled and sliced
3 stalks celery, chopped
2 green apples - peeled, cored, and diced
salt and ground black pepper to taste

Directions

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.
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. Pour reduced broth into pork mixture along with remaining 2 cups chicken and beef broth. Bring to a boil.
Stir butternut squash, potatoes, carrots, and celery into soup. Reduce heat to low and simmer until squash is tender, 10 to 15 minutes.
Stir apples into soup and simmer until tender, about 10 minutes; season with salt and black pepper. Remove pot from heat and let soup cool for 10 minutes before serving.

Nutrition Facts (per serving)

304	Calories
9g	Fat
43g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 304
% Daily Value *
Total Fat 9g	11%
Saturated Fat 3g	13%
Cholesterol 38mg	13%
Sodium 765mg	33%
Total Carbohydrate 43g	16%
Dietary Fiber 7g	24%
Total Sugars 9g
Protein 16g
Vitamin C 55mg	275%
Calcium 111mg	9%
Iron 3mg	16%
Potassium 1281mg	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.