Braised Pork and White Bean Stew with Butternut Squash
CATEGORIES
INGREDIENTS
  • Cooking Time: 3 hours
  • Servings: 8
  • Preparation Time: 10 minutes
  • 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)
DIRECTIONS
  1. In a bowl, toss the pork with the smoked paprika and let sit for a few minutes.
  2. Using a heavy bottom pot or Dutch-oven, heat and sear the pork until slightly colored. Remove from the pot and sit aside.
  3. Add the onions, pepper and chorizo. Sauté for a few minutes to brown.
  4. Add the pork back to the pot and the dried beans. Cover with broth and bring to a boil.
  5. Add Squash and Carrots. Reduce and cover.
  6. Simmer until meat is tender and beans are cooked through.
  7. Add the cilantro before serving. Season with salt and pepper to taste.
RECIPE BACKSTORY
Winter seasonal dish Submitted by: Chef Mike