Pork and Squash Stew

Name: Pork and Squash Stew
Prep time: 30 min
Cook time: 45 min
Total time: 85 min
Yield: 10 servings
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

Rating: 4.41 stars

17 Ratings
15 Reviews
2 Photos

Hearty, savory winter stew.

By Jeff

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Recipe Summary

prep:

30 mins

cook:

45 mins

additional:

10 mins

total:

1 hr 25 mins

Servings:

Yield:

10 servings

Nutrition Info

Directions

Step 1

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.

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Step 2

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.
Step 3

Stir butternut squash, potatoes, carrots, and celery into soup. Reduce heat to low and simmer until squash is tender, 10 to 15 minutes.
Step 4

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; protein 15.7g 31% DV; carbohydrates 43g 14% DV; fat 8.8g 14% DV; cholesterol 37.6mg 13% DV; sodium 764.7mg 31% DV. Full Nutrition

Reviews (15)

Most helpful positive review

Leona

10/31/2013

OK so I added green pepper and fresh mushrooms but this is a great recipe any way you do it. Without flour added it's a soup (as stated in the body of the recipe) but add flour to thicken and it's a stew. Next time I'll probably coat the pork with flour before browning. Read More

Helpful

(6)

17 Ratings

5 star values: 8
4 star values: 8
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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Leona

10/31/2013

Helpful

(6)

Tiera Conyers Everitt

02/12/2013

Delicious! I halved the recipe and it still made a full stock pot of soup! I didn't half the broth though. Also I didn't reduce the broth because if I had there would be no broth. (In fact I had to add more). Tastes great though! I just used leftover pork roast and shredded it. Yummy! Read More

Helpful

(5)

Lynnie

03/04/2013

Excellent! Followed recipe exactly and it came out perfect. I did thicken it with a little flour just before serving. Made it a little creamier. Thanks for submitting. Read More

Helpful

(4)

Annette Zipple Walen

11/01/2013

This was a wonderful way to use the butternut squash I had forgotten I had purchased a few weeks ago! I didn't have any celery so I added some chopped kale which made a very colorful and attractive soup. I used a little extra broth and I did thicken it with a little flour at the end. Otherwise I made it according to the recipe and it was delicious! Read More

Helpful

(4)

Tammy Lynn

02/19/2014

This has a pretty good flavor although I do think it needs to have a "thickener." I halved the recipe and made it in the crock pot. I cut back on the broth because I didn't reduce any of it before adding to the crock pot. I didn't add the squash or the apples to the pot until the last hour and I turned it from low to high. I had some leftover corn in the fridge so I added that to it also which was a nice addition. I ended up adding a can of condensed cream of potato soup at the end and that thickened it nicely. Thanks for a good recipe Jeff. Read More

Helpful

(3)

Golden Mom

01/28/2016

Delicious recipe! Made as is from leftover pork however omitted the apples. Turned out great and will make again! Read More

Helpful

(1)

sloveniagal

10/23/2015

I made this stew differently (since I'd already started on it before finding the recipe) but the ingredients are basically the same. Maybe my review will be helpful to those of you who don't have everything on hand. First I used pork that had been cooked in the crock pot and I didn't saute the onions or garlic. My measurement were roughly: 1 1/2lb pork rump roast 1/2 onion 2 cloves sliced garlic 5-6 small potatoes 3/4 C uncooked cubed butternut squash 1 C uncooked cubed sweet potato 1/3 of a yellow bell pepper and 1 sliced carrot. I followed the spices exactly as mentioned in the recipe but I didn't have real bullion so I used 2 cubes of chicken bullion and 2 cubes of beef bullion. I don't know how much water I had; I just filled it about 3in higher than the ingredients in the pot and let it all cook until tender. About 15 minutes before I took it off the fire I thickened the mixture with flour and added the 2 peeled cut/cored green apples as suggested. I would definitely recommend this recipe - turned out great even with variations. Next time I'll follow it exactly. I was concerned about adding apples but am really glad I did. Also I thought the squash tasted good too and next time will be sure to add more as recommended. Thanks so much for this recipe. Read More

Helpful

(1)

Shelly

11/12/2018

Very tasty! I did some minor alterations I had some bone in pork chops I saute'd them like the recipe says with garlic onion (i added flour at this step)flour garlic salt and pepper in some butter and olive oil and then de-glazed with dry white wine about a cup and continued to simmer while the broth and herbs where boiling down. Added rest of broth and veggies I like time to meld the flavors and allow the veggies to cook and the pork to break down. The pork was now tender the squash melted into the broth to make a fabulous thick stew...do not cover to allow to reduce. I added the apples a half hour before serving and wish I would of not put them in. The broth before was super good the apples made it a tad too sweet (you may love it ) but I had to continue to follow the recipe. Overall recipe was wonderful but give it time to stew! Notes: I make my own broth with better than bullion my favorite! Fresh rosemary was also used paired very well with rosemary pull apart rolls (I found here!) Read More

eeyorelav

09/16/2018

Cut the broth down to one 14oz. And and added 1/2 cup white wine. Left out celery as I don t care for that. Cooked it in the slow cooker for six hours on low. Took out vegetables after 4 hours and added 3 cups chopped kale. Thickened juice afterwards with cornstarch and orange juice with some cinnamon as I love fruits with my meats. Turned out so tender the pork just fell apart when I took it out. Great hearty winter meal in one pot. Had to use the crock in the oven at 250 as this recipe was too large for my electric slow cooker. Read More

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Nutritional Information

Pork and Squash Stew

Servings Per Recipe: 10
Calories: 303.7

% Daily Value *

protein: 31 %

carbohydrates: 14 %

exchange other carbs:

dietary fiber: 27 %

sugars:

fat: 14 %

saturated fat: 13 %

cholesterol: 13 %

vitamin a iu: 352 %

niacin equivalents: 66 %

vitamin b6: 46 %

vitamin c: 92 %

folate: 17 %

calcium: 11 %

iron: 16 %

magnesium: 32 %

potassium: 36 %

sodium: 31 %

thiamin: 52 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Pork and Squash Stew

1 of 15

All Reviews

Leona

10/31/2013

Helpful

(6)

Tiera Conyers Everitt

02/12/2013

Helpful

(5)

Lynnie

03/04/2013

Excellent! Followed recipe exactly and it came out perfect. I did thicken it with a little flour just before serving. Made it a little creamier. Thanks for submitting.

Helpful

(4)

Annette Zipple Walen

11/01/2013

Helpful

(4)

Tammy Lynn

02/19/2014

Helpful

(3)

Golden Mom

01/28/2016

Delicious recipe! Made as is from leftover pork however omitted the apples. Turned out great and will make again!

Helpful

(1)

sloveniagal

10/23/2015

Helpful

(1)

Shelly

11/12/2018

eeyorelav

09/16/2018

1 of 2 Pork and Squash Stew

Tiera Conyers Everitt

2 of 2 Pork and Squash Stew

misohungry

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Pork and Squash Stew

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (15)

Most helpful positive review

All Reviews for Pork and Squash Stew

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Pork and Squash Stew

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (15)

Most helpful positive review

All Reviews for Pork and Squash Stew