Pork and Squash Stew Recipe

Name: Pork and Squash Stew Recipe
Yield: 4 servings
Ingredients: 3 pounds boneless pork shoulder; 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)

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4.5

27 reviews

Excellent

Servings
4 servings

Pork and Squash Stew Recipe

Orion Moreno

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

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

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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.