Halloween Stew with Pork and Butternut Squash
I threw this stew together once during October and it was just the thing I needed to warm me up and get me ready for Halloween. Serve with your favorite bread!
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- ¼cup olive oil, divided
- 2pounds pork loin, cut into 1-inch cubes
- ½cup flour
- 3large onions, cut into wedges
- 4(14.5 ounce) cans chicken stock
- 1butternut squash, peeled and cut into 1-inch cubes
- 10cloves garlic, peeled
- 2tablespoons minced garlic
- 1(8 ounce) package baby carrots
- 4stalks celery, chopped
- 2(15 ounce) cans whole pitted black olives, drained
- 1(8 ounce) package crimini mushrooms, sliced
- ⅓cup Cabernet Sauvignon wine
- 4fresh sage leaves, chopped
- 4sprigs fresh oregano, chopped
- 4sprigs fresh thyme, chopped
- 4sprigs fresh rosemary, chopped
- ¼cup fresh basil leaves, chopped
Instructions
Step 1
Heat 2 tablespoons olive oil in a large pot over medium heat. Heat another 2 tablespoons oil in a skillet over medium heat.Step 2
Toss the pork loin with the flour in a bowl to coat the pork evenly.Step 3
Cook and stir the pork in the hot oil in the large pot until browned on all sides, 5 to 7 minutes. Meanwhile, cook and stir the onions in the hot oil in the skillet until soft and brown, about 10 minutes.Step 4
Pour the chicken stock into the large pot with the pork loin; add the browned onions, butternut squash, garlic cloves, minced garlic, baby carrots, celery, black olives, and crimini mushrooms. Bring the chicken stock mixture to a boil and reduce heat to medium low. Stir the Cabernet Sauvignon wine, sage, oregano, thyme, rosemary, and basil into the mixture. Place a cover on the pot and allow the mixture to simmer until fragrant and the pork loin is very tender, 2 to 3 hours.