Savory Pork and Butternut Squash Stew Recipe

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
• 0.25 teaspoon dried rosemary
• 0.25 teaspoon dried sage
• 2 bay leaves
• 0.25 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

Instructions

1. Heat vegetable oil in a large stock pot over medium heat. Brown the pork cubes in the hot oil for about 10 minutes. Add onion and garlic and cook, stirring occasionally, until the pork is no longer pink and the onion is softened, about 5 minutes.
2. In a separate saucepan, bring 2 cups chicken broth and 2 cups beef broth to a boil. Stir in rosemary, sage, bay leaves, and thyme. Continue boiling until the broth is reduced by half, about 10 minutes. Pour the reduced broth into the pork mixture along with the remaining 2 cups chicken broth and beef broth. Bring to a boil.
3. Add the butternut squash, potatoes, carrots, and celery to the stew. Reduce heat to low, cover, and simmer until the squash is tender, about 10 to 15 minutes.
4. Stir in the apples and simmer until tender, about 10 minutes. Season with salt and black pepper to taste. Remove the pot from heat and let the stew cool for 10 minutes before serving.

Nutrition

• Calories: 304 kcal
• Fat Content: 9 g
• Fiber Content: 7 g
• Sugar Content: 9 g
• Sodium Content: 765 mg
• Protein Content: 16 g
• Cholesterol Content: 38 mg
• Carbohydrate Content: 43 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g