Hearty and Flavorful: Pork and Squash Stew Recipe

Fall is the perfect time for cozy, comforting meals, and what could be more comforting than a hearty stew? This pork and squash stew recipe is packed with flavor, wholesome ingredients, and is surprisingly easy to make. The combination of tender pork, sweet squash, and aromatic spices creates a dish that’s both satisfying and delicious. Whether you’re looking for a weeknight dinner or a weekend family meal, this stew is sure to be a hit.

## Why You’ll Love This Pork and Squash Stew

* **Comforting Flavors:** The blend of savory pork and sweet squash, complemented by warming spices, makes for a truly comforting flavor profile.
* **Easy to Make:** This recipe requires minimal prep time and is mostly hands-off while it simmers, making it ideal for busy weeknights.
* **Wholesome Ingredients:** Packed with protein, vegetables, and fiber, this stew is a nutritious and satisfying meal.
* **Versatile:** You can easily customize this recipe by adding different vegetables, herbs, or spices to suit your preferences.
* **Perfect for Meal Prep:** Stews are generally even better the next day, making this recipe perfect for meal prepping.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather the ingredients. Here’s what you’ll need:

* **Pork:** 2 pounds pork shoulder or pork butt, cut into 1-inch cubes. Pork shoulder or butt are great choices because they become incredibly tender and flavorful during the long simmering process. You can also use pork loin, but it may be slightly less tender. However, cook time may need to be decreased to prevent loin from drying.
* **Squash:** 2 pounds butternut squash or acorn squash, peeled, seeded, and cut into 1-inch cubes. Butternut squash provides a sweet and nutty flavor, while acorn squash has a slightly milder, sweeter taste. Feel free to experiment with other types of squash like kabocha or delicata.
* **Onion:** 1 large yellow onion, chopped. Yellow onion provides a foundational savory flavor to the stew. You can substitute with white onion if needed.
* **Garlic:** 4 cloves garlic, minced. Garlic adds a pungent and aromatic element to the stew. Freshly minced garlic is always best, but you can use jarred minced garlic in a pinch.
* **Carrots:** 2 large carrots, peeled and sliced. Carrots add sweetness and color to the stew.
* **Celery:** 2 stalks celery, chopped. Celery provides a subtle savory flavor and aromatic element to the stew.
* **Chicken Broth:** 6 cups chicken broth. Chicken broth provides the liquid base for the stew and adds depth of flavor. You can also use vegetable broth or pork broth.
* **Tomato Paste:** 2 tablespoons tomato paste. Tomato paste adds richness and umami to the stew.
* **Dry Red Wine:** 1 cup dry red wine (optional). Red wine adds complexity and depth of flavor to the stew. If you prefer not to use wine, you can substitute with additional chicken broth.
* **Olive Oil:** 2 tablespoons olive oil. Olive oil is used for browning the pork and sautéing the vegetables.
* **Spices:**
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon red pepper flakes (optional, for a little heat)
* Salt and black pepper to taste
* **Fresh Parsley:** Chopped fresh parsley for garnish (optional).

## Equipment You’ll Need

* Large Dutch oven or heavy-bottomed pot
* Cutting board
* Knife
* Measuring cups and spoons
* Wooden spoon or spatula

## Step-by-Step Instructions

Now, let’s get cooking! Follow these simple steps to create a delicious pork and squash stew:

**Step 1: Prepare the Pork**

1. Pat the pork cubes dry with paper towels. This helps them brown better.
2. Season the pork generously with salt and black pepper.

**Step 2: Brown the Pork**

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the pork in batches, being careful not to overcrowd the pot. Overcrowding will lower the temperature and prevent the pork from browning properly. If necessary, brown the pork in three or four batches.
3. Sear the pork on all sides until it’s nicely browned. This should take about 5-7 minutes per batch. Browning the pork adds depth of flavor to the stew.
4. Remove the browned pork from the pot and set aside.

**Step 3: Sauté the Vegetables**

1. Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add the minced garlic and cook for another minute, until fragrant.

**Step 4: Deglaze the Pot (Optional)**

1. If you’re using red wine, pour it into the pot and scrape up any browned bits from the bottom of the pot. This adds extra flavor to the stew. Cook for 2-3 minutes, allowing the wine to reduce slightly.

**Step 5: Combine Ingredients and Simmer**

1. Add the tomato paste, dried thyme, dried rosemary, smoked paprika, and red pepper flakes (if using) to the pot. Stir to combine.
2. Return the browned pork to the pot.
3. Pour in the chicken broth, making sure the pork is mostly submerged. Add more broth if necessary.
4. Bring the stew to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 2 hours, or until the pork is very tender. Stir occasionally to prevent sticking.

**Step 6: Add the Squash**

1. Add the cubed squash to the pot and stir to combine.
2. Continue to simmer, covered, for another 30-45 minutes, or until the squash is tender but not mushy.

**Step 7: Season and Serve**

1. Taste the stew and adjust the seasoning with salt and black pepper as needed.
2. Ladle the stew into bowls and garnish with fresh parsley, if desired.
3. Serve hot with crusty bread, mashed potatoes, or rice.

## Tips for the Perfect Pork and Squash Stew

* **Use a Dutch Oven:** A Dutch oven is ideal for making stews because it distributes heat evenly and can be transferred from the stovetop to the oven. If you don’t have a Dutch oven, a heavy-bottomed pot will also work.
* **Don’t Overcrowd the Pot When Browning the Pork:** Browning the pork in batches ensures that it gets a nice sear, which adds flavor to the stew.
* **Simmer Low and Slow:** Simmering the stew over low heat for a long time allows the flavors to meld together and the pork to become incredibly tender.
* **Adjust the Seasoning:** Taste the stew throughout the cooking process and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or spices to suit your taste.
* **Add Other Vegetables:** Feel free to add other vegetables to the stew, such as potatoes, sweet potatoes, or parsnips. Add root vegetables along with the squash to ensure they cook evenly.
* **Make it Spicy:** If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the stew.
* **Use Fresh Herbs:** Fresh herbs like thyme, rosemary, and parsley can add a burst of flavor to the stew. Add them during the last 30 minutes of cooking.
* **Skim the Fat:** As the stew simmers, some fat may rise to the surface. Use a spoon to skim off the excess fat for a healthier dish.
* **Thicken the Stew (If Desired):** If you prefer a thicker stew, you can thicken it by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the stew during the last 15 minutes of cooking. Alternatively, you can mash some of the squash to thicken the stew.
* **Make it Ahead:** Stews are often even better the next day, as the flavors have more time to meld together. Make the stew a day or two in advance and store it in the refrigerator.

## Variations and Substitutions

* **Different Protein:** If you’re not a fan of pork, you can substitute with beef, chicken, or lamb. Adjust the cooking time accordingly.
* **Different Squash:** As mentioned earlier, you can use different types of squash like kabocha, delicata, or even pumpkin.
* **Vegetarian/Vegan Option:** Omit the pork and use vegetable broth. Add hearty vegetables like potatoes, mushrooms, and lentils for a filling vegetarian/vegan stew.
* **Add Beans:** Add a can of drained and rinsed cannellini beans or kidney beans for extra protein and fiber.
* **Coconut Milk:** For a creamier stew, stir in a can of coconut milk during the last 15 minutes of cooking.
* **Lemon Juice:** A squeeze of lemon juice at the end can brighten up the flavors of the stew.

## Serving Suggestions

This pork and squash stew is delicious on its own, but here are some serving suggestions to make it a complete meal:

* **Crusty Bread:** Serve with a side of crusty bread for dipping into the flavorful broth.
* **Mashed Potatoes:** Spoon the stew over a bed of creamy mashed potatoes.
* **Rice:** Serve over white rice, brown rice, or quinoa.
* **Polenta:** Serve over creamy polenta for a hearty and satisfying meal.
* **Side Salad:** Pair with a simple green salad for a balanced meal.
* **Cornbread:** Serve with a warm slice of cornbread.

## Storage Instructions

* **Refrigerate:** Store leftover stew in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** For longer storage, freeze the stew in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Reheating Instructions

* **Stovetop:** Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat individual portions in the microwave on high for 2-3 minutes, or until heated through. Stir halfway through.

## Nutrition Information (Approximate, per serving)

* Calories: 450-550
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 30-40g
* Fiber: 5-7g

*Note: Nutritional information can vary depending on the specific ingredients and portion sizes used.*

## Conclusion

This pork and squash stew recipe is a delicious and comforting meal that’s perfect for fall. With its savory flavors, tender pork, and sweet squash, it’s sure to become a family favorite. So gather your ingredients, grab your Dutch oven, and get ready to enjoy a hearty and flavorful stew! Enjoy!