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    Home / Recipes / Course / Soup

    9 Oct 8, 2016 Dinner  |   Jump to Recipe

    Pork and Squash Stew Recipe

    It’s finally cooling off here in San Diego, and I am so ready for sweaters, cozy throws, balsam-scented candles and a big bowl of this Pork and Squash Stew.

    This post may contain affiliate links.

    Pork and Squash Stew

     

    This is a sponsored post, developed in partnership with the National Pork Board. All thoughts, opinions and recipes are my own.

    Soups and stews are my everything during the first weeks of fall, and this one, rich with pork and spices, just warms the soul. The recipe starts with big cubes of pork shoulder sizzling in oil until a golden exterior forms. That seared crust adds major depth of flavor to the stew as it simmers. Next, onion and garlic are cooked until soft, then stirred about with chile power, cumin, coriander and crushed red pepper flakes. Cooking dry spices in the fat really helps to unlock their flavor. Finally, water, salt, pepper and oregano join the pot, and the stew cooks for 6 to 8 hours in a slow cooker. During the last couple of hours, a jumble of sliced and cubed squash are stirred in and cooked until melting. Rich and hearty, the finished stew has a deeply spiced broth (but not too fiery) and the seared pork turns tender and supple.

    Toppings are an important addition here, because they add contrast in flavor and texture. Keeping with Mexican flavors, the stew is finished with tangy pickled red onions, crunchy pepitas and grassy leaves of fresh cilantro. You seriously need to give this stew a try. Continue reading for the stew recipe.

    Pork and Squash Stew Ingredients

    I’ve been all about Game Day grub (and drinks!) recently, and I am definitely adding this Pork & Squash Stew to the recipe lineup. You can prepare the stew and toppings in advance. The stew is even better the next day! On Game Day, simply rewarm the stew in a slow cooker (I’ve been using this one recently), and let your guests prepare their own bowls and add toppings to taste.

    Browned Pork

    If you’d like to serve this Pork & Squash Stew at your next Game Day or tailgating bash, here are some other suggestions to round out the party, including a few ideas from my recipe partner, the National Pork Board:

    • Better with Bacon Cocktail
    • Charred Onion and Bacon Dip
    • Buffalo Pork Ribs
    • Slow Cooker Pulled Pork Sliders
    • Pork Kebab Dogs with Spicy Pickle Relish
    Pork and Squash Stew

    Pork and Squash Stew Recipe

    by Brandon Matzek
    4.63 from 8 votes
    Print Recipe Pin Recipe
    Servings 4 servings

    Ingredients
      

    • 3 pounds boneless pork shoulder excess fat trimmed
    • Kosher salt
    • Freshly ground black pepper
    • 2 tablespoons vegetable oil
    • 1 onion, chopped
    • 6 garlic cloves, finely chopped
    • 2 tablespoons chile powder*
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon crushed red pepper flakes
    • 6 cups water
    • 1 teaspoon oregano, preferably Mexican
    • 1 delicata squash, seeds removed, cut into 1/2 inch-thick slices
    • 1 pound peeled and cubed squash, I used red kuri here
    • 2 teaspoons red wine vinegar, plus more to taste
    • 1/2 red onion, thinly sliced
    • 1/2 teaspoon sugar
    • 1/4 cup lime juice (from 2 – 3 limes)

    Roasted and salted pepitas, for serving

      Cilantro leaves, for serving

        Instructions
         

        • Cut pork shoulder into 1 1/2 to 2-inch cubes. Season generously with kosher salt and black pepper. Warm oil in a large cast-iron pot over medium-high heat.. Brown pork in batches, making sure you don't crowd the pan. Browning just 2 sides is sufficient, and transfer to a plate when finished. This should take 8 to 10 minutes per batch.
        • Add onion and garlic to the hot oil with a pinch of salt, and cook, stirring occasionally, until tender and fragrant (4 to 5 minutes). Stir in chile powder, cumin, coriander and red pepper flakes, and cook for 1 minute. Stir in the water, oregano, 2 teaspoons salt, 1/2 teaspoon black pepper and browned pork. Bring the mixture to a boil, then take off the heat and transfer the contents to a slow cooker. Cook on low for 4 hours. Stir in the squash and red wine vinegar, and continue cooking until both the pork and the squash are tender (about 2 hours longer). Season to taste with additional salt and red wine vinegar.
        • While the stew is cooking, add red onion, sugar, 1/2 teaspoon salt and lime juice to a medium bowl, stirring to combine. Let sit for 30 minutes, stirring occasionally. Cover and store in the refrigerator until ready to use.

        To serve, ladle soup into a bowl, then top with pickled onions, pepitas and cilantro leaves.

          Notes

          * I used 1 tablespoon of ground New Mexican chile and 1 tablespoon ground ancho chile here, but use whatever you've got on hand.
          Tried this recipe?Tag @brandiego on Instagram so I can check it out!

          For more Game Day and tailgating recipe ideas, be sure to check out the Pork Be Inspired Tailgating recipe page!!

          9
          Brandon and Federico
          Brandon

          I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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          Categories: Dinner Tags: black pepper, chile powder, cilantro, coriander, cumin, garlic, kosher salt, lime, onion, oregano, pepitas, pork shoulder, red onion, red pepper flake, red wine vinegar, squash, sugar

          Reader Interactions

          Comments

          1. Sarah says

            October 12, 2016 at 5:24 pm

            5 stars
            Ohhhh this looks like a perfect “fall weather” recipe!!! And with the current weather forecast, looks like I’ll be trying it soon 🙂

            Reply
          2. Annemarie @ justalittlebitofbacon says

            October 12, 2016 at 6:44 pm

            I’m all about stews and comfort foods this time of year too, and this looks so yummy and comforting. I love the combination of the pork and the delicata squash. I added some delicata to my chili a couple of days ago and it was great. Also, those toppings are just beautiful.

            Reply
          3. Sara says

            October 12, 2016 at 7:54 pm

            5 stars
            I just picked up a few nice cuts of pork. I am going to have to try this recipe! it sounds amazing!

            Reply
          4. Amanda says

            October 12, 2016 at 8:16 pm

            5 stars
            This looks very satisfying. Pork and squash are a great combination. I will have to try this soon.

            Reply
          5. Platter Talk says

            October 12, 2016 at 8:41 pm

            5 stars
            Very interesting Fall recipe. I don’t know that I’ve ever stewed pork before but this dish sounds pumpkinlicious!

            Reply
          6. Tracey says

            April 5, 2017 at 3:13 am

            I love pork in stews and casseroles and this sounds delicious. Does the stew freeze well once cooked?

            Reply
            • Brandon Matzek says

              June 5, 2017 at 3:57 pm

              It freezes very well. Enjoy!

              Reply

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          Brandon and Federico

          I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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