Meet the Cook: Here in the high desert area of California, we do get snow. So this stew's especially popular in winter! My husband and I have one daughter, 12. -Evelyn Plyler, Apple Valley, California
- 2 pounds lean boneless pork, cut into 1-inch cubes
- 2 tablespoons canola oil, divided
- 2 cups chopped onion
- 2 garlic cloves, minced
- 3 cups sliced fresh mushrooms
- 2-1/2 cups diagonally sliced carrots
- 2 cans (14-1/2 ounces each) Italian stewed tomatoes
- 2 teaspoons dried thyme
- 1/2 teaspoon pepper
- 1-1/2 teaspoon salt, optional
- 4 cups cubed peeled butternut squash
- Hot cooked noodles, optional
- In a Dutch oven or saucepan, brown pork in 1 tablespoon of oil. Remove from pan; drain. Heat remaining oil in the same pan over medium heat. Saute onion and garlic for 3 minutes.
- Return pork to pan. Add the mushrooms, carrots, tomatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour.
- Add squash; simmer, uncovered for 30 minutes or until meat and vegetables are tender. Serve with noodles if desired. Yield: 8 servings.
Originally published as Pork and Winter Squash Stew in Country Woman January/February 1995, p29
Reviews for Pork and Winter Squash Stew
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review