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Braised Pork and White Bean Stew with Butternut Squash

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"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.

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