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Pueblo pork and squash stew
Servings
6
Ingredients
5 ml (1 tsp.) olive oil
680 g (1 1/2 pounds) duBreton pork shoulder picnic roast boneless, cut into cubes
Salt and pepper, to taste
1 onion, chopped
3 cloves garlic, crushed
1 bay leaf
5 ml (1 tsp.) ground cumin
2-3 dried small hot chiles
6 cups about 908 g - 1,5 cm (2 pounds - 1/2-inch) cubes winter squash, such as butternut or acorn
750 ml (3 cups) chicken broth
1 can 470 ml (15 oz.) golden hominy, drained
Chopped green onion, garnish (optional)
Sour cream, garnish (optional)
680 g (1 1/2 pounds) duBreton pork shoulder picnic roast boneless, cut into cubes
Salt and pepper, to taste
1 onion, chopped
3 cloves garlic, crushed
1 bay leaf
5 ml (1 tsp.) ground cumin
2-3 dried small hot chiles
6 cups about 908 g - 1,5 cm (2 pounds - 1/2-inch) cubes winter squash, such as butternut or acorn
750 ml (3 cups) chicken broth
1 can 470 ml (15 oz.) golden hominy, drained
Chopped green onion, garnish (optional)
Sour cream, garnish (optional)
- Heat oil in large heavy saucepan or Dutch oven; season pork with salt and pepper, and place in pan with onion and garlic.
- Cook, stirring occasionally, to brown pork and soften onion, about 6-8 minutes.
- Add bay leaf, cumin, chiles, squash and broth.
- Cover and simmer over low heat until pork and squash are both tender, about 25 minutes.
- Skim any fat from surface of stew; stir in hominy and heat through.
- Serve in large shallow soup plates garnished, if desired, with chopped green onion and a spoonful of sour cream.
Nutrient analysis per serving: 254.2 calories, 22.3 g protein, 25.8 g carbohydrates, 8.0 g total fat, 2.6 g saturated fat, 52 mg cholesterol, 757 mg sodium, 27% calories from fat, 39% calories from carbohydrates
