Braised Pork and White Bean Stew with Butternut Squash
"This is a wonderful Fall stew. It’s hardy, healthy and super easy to make."Serves 8 | Prep Time 10 minutes | Cook Time 3 hours
Why I Love This Recipe
Winter seasonal dish
Submitted by: Chef Mike
Ingredients You'll Need
2lbs. Pork Shoulder (small cubes)
6 oz. Spanish Chorizo (sliced)
1 cup Dry White Northern Beans (Small White Beans)
1 White Onion (diced)
1 ½ Cup Carrots (diced)
2 Cups Butternut Squash (cubed)
2 Cups Diced Tomato
1 each Jalapeno Pepper (fine chopped)
5 cloves Whole Garlic (fine chopped)
5 Cups (or so) Chicken Stock (homemade or store-bought broth)
2T. Smoked Paprika
2 bunch Cilantro (chopped)
In a bowl, toss the pork with the smoked paprika and let sit for a few minutes.
Using a heavy bottom pot or Dutch-oven, heat and sear the pork until slightly colored. Remove from the pot and sit aside.
Add the onions, pepper and chorizo. Sauté for a few minutes to brown.
Add the pork back to the pot and the dried beans. Cover with broth and bring to a boil.
Add Squash and Carrots. Reduce and cover.
Simmer until meat is tender and beans are cooked through.
Add the cilantro before serving. Season with salt and pepper to taste.