Autumn Pork Stew
1-1/2 pounds boneless pork loin roast, cut into 1-inch cubes
1 medium onion, chopped
2 tablespoons butter
2 garlic cloves, minced
3 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon rubbed sage
1 bay leaf
1 1/2 cups of butternut squash, peeled and cubed
1 1/2 cups of pumpkin, peeled and cubed
1 1/2 cups of potatoes, peeled and cubed
In a large saucepan, cook pork and onion in butter until meat is tender. Add garlic; cook 1 minute longer. Drain. Add the broth, salt, rosemary, sage and bay leaf. Cover and simmer for 20 minutes.
Stir in squash, pumpkin and potatoes; simmer, uncovered, for 20 minutes or until squash, pumpkin and potatoes are tender. Discard bay leaf. Yield: 6 servings.
Pairs Well With
Ahh pumpkin... it inspires a rich, seasonal comfort deep within one's soul. Its earthy taste and bold character provide body and fullness to the dish.